may 13, 2012

This year for Mother’s Day we decided to stay away from the brunch crowds at the local restaurants and instead made an Italian feast at home for our mom. In addition, we also had Tomato, Basil and Red Onion Bruschetta and Seven Mushroom Ravioli.

Shrimp Ravioli with Meyer Lemon Butter Sauce

Shrimp Filling
1 lb shrimp meat, deveined
1 egg white
1/2 cup skim milk
1 meyer lemon, zested
salt + pepper

Fresh Pasta
1 1/2 cup semolina flour
1/2 cup all purpose flour
1/4 cup hot water
2 eggs
2 tbs oil
1 tsp salt

Meyer Lemon Butter Sauce
1 meyer lemon, zested and juiced
1 stick unsalted butter

For the shrimp filling, begin my coarsely chopping shrimp. Transfer shrimp meat to a mixing bowl, add egg white, milk, lemon zest, salt and pepper. Stir together gently by hand. Cover bowl and refrigerate while you make the fresh pasta.

In an electric mixer, beat the eggs for 30 seconds. Add the oil, flour, and salt. Mix at a low speed. The texture of the dough will be crumbly. Add the hot water a tablespoon at a time until the dough has pulled together. Remove dough from mixer and knead by hand for 2 minutes. Cover in saran wrap and let rest in the fridge for 15 minutes.

Depending on what kind of pasta maker you have, roll out sheets of pasta for the ravioli. We use a Kitchen Aid standing mixer fitted with the pasta maker attachments. We rolled the dough out to setting 5, which is reasonably thin. Let hang dry for about 15 minutes.

Lay a sheet of pasta on a floured surface and drop tablespoonfuls of the shrimp filling 2 inches apart. If the sheet is wide enough, fold the top half over the filling. Otherwise, lay another sheet of pasta on top. Press the top layer down to seal. Be careful of trapping air bubbles in the ravioli (this makes them float while cooking). Cut into squares using a ravioli cutter.

Be careful of placing the ravioli on top of each other, as they will stick! If you don’t plan on eating them now, they can be saved for later. To freeze, lay them side by side on a cookie sheet and place in the freezer. Once frozen, they can be thrown in a bag. When we first made ravioli, we made the mistake of immediately bagging them for the freezer. When we later went to cook them, they had frozen into one solid ravioli mass.

To cook, bring a pot of water to a boil and add ravioli. Let boil until ravioli float, about 3 minutes if not frozen.

Meanwhile, to prepare the lemon butter sauce, heat butter over medium heat until frothy. Add lemon juice, zest, and pinch of salt. Stir to combine, then remove from heat.

Spoon sauce generously over ravioli, then dust with freshly ground black pepper. Serve immediately.

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