SHRIMP RAVIOLI WITH BASIL CREAM SAUCE
Make and share this Shrimp Ravioli With Basil Cream Sauce recipe from Food.com.
Provided by Pebbles
Categories < 60 Mins
Time 1h
Yield 24 ravioli, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes. Let cool and chop.
- Mix shrimp, goat cheese, egg you and garlic in bowl.
- Bring cream and shallot to boil in small pan. Reduce heat and simmer until about 3/4 cup about 8 minutes. Cool.
- Add sauce to blender and add basil and blend until finely chopped. Season with s & P.
- Place half of wonton wrappers on work surface. Add one teaspoon shrimp mixture to each. Brush edges with water and fold over to form triangles. Repeat with remaining wontons.
- Cook ravioli in large pot of boiling salted water about 3 minutes.
- Serve in bowls with warm sauce. Garnish with shredded basil.
Nutrition Facts : Calories 462.3, Fat 27.9, SaturatedFat 14.9, Cholesterol 248.7, Sodium 428.4, Carbohydrate 33.5, Fiber 1.2, Sugar 0.2, Protein 19.2
SHRIMP AND CHIVE RAVIOLI WITH GRAPE TOMATO SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 24 ravioli
Number Of Ingredients 16
Steps:
- Make the Pasta Dough for Ravioli and set aside to rest.
- Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.
- Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
- Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
- Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
- Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
- To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
- Yield: enough for 48 ravioli
LEMON SHRIMP RAVIOLI TOSS
Treat yourself to this attractive main dish for one that relies on shrimp and convenient cheese ravioli cooked in a light lemony sauce. "Being an avid crafter and quilter, I'm usually running short on time, so I make this often," says Emma Magielda of Amsterdam, New York.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 803 calories, Fat 35g fat (21g saturated fat), Cholesterol 472mg cholesterol, Sodium 1235mg sodium, Carbohydrate 62g carbohydrate (2g sugars, Fiber 3g fiber), Protein 60g protein.
SHRIMP WITH RAVIOLI AND SPINACH
Make and share this Shrimp With Ravioli and Spinach recipe from Food.com.
Provided by sexymommalucas
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 207.6, Fat 8.5, SaturatedFat 1.2, Cholesterol 131.8, Sodium 1197.9, Carbohydrate 12.8, Fiber 3.5, Sugar 4.3, Protein 22.1
OPEN SHRIMP RAVIOLI WITH LIME GINGER BUTTER
Steps:
- Bring a large saucepan of slated water to boil for won ton wrappers.
- In a small saucepan cook shallot and gingerroot in wine until wine is reduced to about 1 tablespoon. Remove pan from heat and whisk butter into sauce, 1 piece at a time, adding each new piece before previous one has melted completely. (Sauce should not become hot enough to liqueify.)
- Whisk in zest, juice, and salt and pepper to taste and keep sauce warm, covered.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp, carrot, and scallions with salt and pepper to taste, stirring, about 2 minutes, or until shrimp is just cooked through and vegetables are tender. Keep shrimp mixture warm, covered.
- Add won tons to boiling water and cook, stirring gently, until al dente, about 3 minutes. Drain won tons in a colander.
- Immediately spoon a scant tablespoon sauce on each of 2 plates. On each plate stack 1 won ton, one fourth of the shrimp mixture, and another scant tablespoon sauce. Stack on top the remaining ingredients in same manner, ending each stack with a won ton.
- Garnish each serving with some scallion green.
RAVIOLI WITH SHRIMP TOMATO SAUCE
I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
More about "shrimp ravioli recipes"
SHRIMP WITH RAVIOLI - THE SEASONED MOM
From theseasonedmom.com
- Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp and cook, stirring, just until the shrimp turn pink. Use a slotted spoon to remove the shrimp to a plate (leave the oil in the pan).
- Add the tomatoes to the skillet and cook, stirring over medium heat for 3-5 minutes. Gradually stir in the chicken broth, white wine and lemon juice; scraping the bits from the bottom of the pan as you go. Bring the sauce to a boil; reduce heat to low and simmer for about 5 minutes. Stir in pesto sauce and butter, stirring just until the butter melts. Add cooked shrimp and cooked ravioli to the skillet; toss to combine. Taste and season with salt and pepper, as necessary.
10 BEST SHRIMP RAVIOLI RECIPES | YUMMLY
From yummly.com
SHRIMP RAVIOLI WITH SHRIMP AND TOMATO SAUCE RECIPE - BBC FOOD
From bbc.co.uk
SHRIMP RAVIOLI WITH ITALIAN ANCHOVY PASTE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PORK & SHRIMP RAVIOLI FROM STEFANO FAITA | IGA RECIPES
From iga.net
SHRIMP & LOBSTER RAVIOLI WITH GARLIC CREAM SAUCE
From dinnerwithtayo.com
BELL PEPPER AND SHRIMP RAVIOLI | RICARDO
From ricardocuisine.com
10 BEST SHRIMP RAVIOLI SAUCE RECIPES | YUMMLY
From yummly.com
SHRIMP RICOTTA RAVIOLI - THE WAY THE COOKIE CRUMBLES
From crumblycookie.net
RAVIOLI RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP RAVIOLI WITH ROMA TOMATO SAUCE | CHARLESTON MAGAZINE
From charlestonmag.com
BLACKENED SHRIMP AND CHEESE RAVIOLI | AMY IN THE KITCHEN
From amyinthekitchen.com
CHEESY NORTHERN SHRIMP RAVIOLI RECIPE | SAPUTO CHEESE
From saputo.ca
CREAMY TUSCAN SHRIMP RAVIOLI - WILL COOK FOR SMILES
From willcookforsmiles.com
10 BEST RECIPES THAT START WITH FROZEN RAVIOLI | ALLRECIPES
From allrecipes.com
AMAZING SHRIMP STUFFED RAVIOLI WITH BASIL AND CREAMY …
From recipeland.com
MUSHROOM RAVIOLI WITH SHRIMP AND ASPARAGUS - BELLY LAUGH LIVING
From bellylaughliving.com
SHRIMP AND RAVIOLI RECIPES - THERESCIPES.INFO
From therecipes.info
RAVIOLI WITH SEAFOOD, SPINACH AND MUSHROOMS IN GARLIC CREAM SAUCE
From willcookforsmiles.com
LOBSTER-FILLED RAVIOLI & SHRIMP RECIPE | HELLOFRESH
From hellofresh.com
SHRIMP RAVIOLI WITH SEMOLINA PASTA | DANA POINT FISH COMPANY
From danapointfishcompany.com
SHRIMP RAVIOLI WITH LYCHEE BUTTER SAUCE - RICARDO
From ricardocuisine.com
RAVIOLI AND SHRIMP SCAMPI - EASY AND DELICIOUS | CHEF DENNIS
From askchefdennis.com
THESE SHRIMP RAVIOLI WILL MAKE YOU THINK YOU’RE IN A MICHELIN STAR ...
From youtube.com
SHRIMP RAVIOLI (RAVIOLI AI GAMBERONI) – STEFAN'S GOURMET …
From stefangourmet.com
SHRIMP RAVIOLI IN CREAM SAUCE - EASY MEALS WITH VIDEO RECIPES BY …
From recipe30.com
10 BEST SHRIMP RAVIOLI RECIPES - FOOD NEWS
From foodnewsnews.com
SHRIMP AND LOBSTER RAVIOLI WITH CAJUN CREAM SAUCE
From thebutteredgnocchi.com
SHRIMP RAVIOLI & GARLIC LEMON BUTTER - FABULOUS FARE SISTERS
From fabulousfaresisters.com
SHRIMP AND SCALLOP RAVIOLI – FERAL COOKS
From feralcooks.com
SEAFOOD RAVIOLI WITH GARLIC BUTTER SAUCE - SERVING DUMPLINGS
From servingdumplings.com
CRAB SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE RECIPES
From foodnewsnews.com
SHRIMP STUFFED RAVIOLI WITH PESTO SAUCE - PLAYFUL COOKING
From playfulcooking.com
SHRIMP AND FENNEL RAVIOLI RECIPE - ANN CHANTAL ALTMAN | FOOD
From foodandwine.com
SHRIMP RAVIOLI {ONE POT WITH SKINNY ALFREDO} - WELLPLATED.COM
From wellplated.com
SHRIMP-AND-LOBSTER RAVIOLI RECIPE - JOEY CAMPANARO | FOOD & WINE
From foodandwine.com
LOBSTER RAVIOLI & SHRIMP RECIPE | HELLOFRESH
From hellofresh.com
SHRIMP RAVIOLI - COOKINGTIPSTRICK.COM
From cookingtipstrick.com
You'll also love