Citrus Ravioli in a Shrimp Sauce
By linda sorgiovanni on July 15, 2012
Last Thursday our guests did not show up for their Hands on cooking class with Daniela and I. With my kitchen organized for a class I just had to get in there and start cooking!
With a fridge full of seasonal goodness. I decided to make home made pasta. I made hand made tagliatelle for that evening with my two sons Diego (1 1/2yrs) and Giulio (4 1/2 yrs) you can imagine what the kitchen looked like after we had finished making tagliatelle!
I also made Citrus Ravioli with Ricotta and freezed them. We enjoyed them last night with a shrimp sauce.
250g Fresh Ricotta
50g Parmigiano Reggiano
1 1/2 cups of Hard Grain Semolina Flour
1 teaspoon salt
Extra semolina flour for flouring dough-rolling surface
1kg of fresh Shrimp
1/2 Tropea red onion
Wine (that you will then serve for dinner)
2 Tablespoons of butter
1/2 lime - freshly squeezed juice
1/2 Orange - freshly squeezed juice
With zester remove skin from lime and orange. Add to bowl with fresh ricotta, parmigiano reggiano, eggs and white pepper stir well and set aside
On a flat surface pour out in a mound and make a crater in its center. Place eggs(unbeaten) oil and salt in center of crater and work mixture kneading with flats of your hands until dough is smooth and elastic.
Divide dough into equal parts. Place half the dough on a well-floured surface, sprinkle more flour on top and roll very thin.
With a Ravioli cutter make full circle shapes. Add a teaspoon of filling to each circle (I made 8 per person) and close tight shut, close by edging fork around the half circle shape.
Add to boiling water, allow to cook for around 4minutes.
Saute in separate pan onion with a little EVO. Add butter to another pan allow to melt add a little fresh orange and lime juice with shrimp saute with a little white wine.
Once Ravioli are ready add to pan. Blend both sauce and ravioli together with the remaining juice and onion.
Serve with a chilled bottle of Castello di Pomino - Pomino Bianco 2011 - Marchesi de' Frescobaldi
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