Ravioli Alfredo With Shrimp Recipes

Steps:

• For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
• For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
• Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
• For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
• Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
• Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
• Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

Steps:

• Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
• Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers, tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
• Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
• Serve topped with the pine nuts and cheese.

Steps:

• Pre-heat oven to 350 degrees.
• Spray a 9x13 casserole dish with non-stick cooking spray.
• Cook Ravioli in salted boiling water as directed on bag. Drain well.
• Combine alfredo sauce, crab, shrimp, pepper, sherry (if using), Old Bay, salt/pepper and 1 cup of the cheese.
• Gently combine the cooked ravioli and the sauce mixture, trying to not break the ravioli. Carefully pour into the prepared casserole pan.
• Cover loosely with foil and bake for 30 minutes.
• Top with remaining cheese and bake uncovered for an additional 15 minutes or till the cheese is melted and the sauce is hot and bubbley.
• Prep time does not include boiling the ravioli. Hope you enjoy!

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.

Steps:

• Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
• Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
• In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

Steps:

• Cook ravioli according to package directions. Meanwhile, in a microwave-safe 1-qt. dish, melt butter; stir in the lemon juice, basil and lemon zest. , Drain ravioli. Add shrimp and ravioli to the butter mixture; toss to coat. Cover and microwave on high for 1-3 minutes or until heated through.

Steps:

• Cook ravioli according to pkg. directions. Meanwhile,in bowl,toss tomatoes with half of garlic,1 Tbsp. olive oil.sliced basil,vinegar and pepper,reserve. In lf. non-stick skillet,heat remaining 1 Tbsp. oil over med. heat. Add remaining garlic,onion and shrimp;cook,stirring,until shrimp are lightly browned,4-5 mins. Stir in Alfredo sauce and 1/4c. water. Bring to a simmer,cook 4 mins,stirring gently,3 mins. Serve shrimp and ravioli topped with reserved tomato basil mixture. If desired garnish with additional basil.