CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE
A delicious dish! I make it with homemade ricotta and homemade pasta but you could cut corners by using storebought ricotta and pasta sheets and it would still be great. Its full of flavor without being too heavy and the lightness of the saffron cream sauce really lets the flavor of the crab and shrimp be the star of the dish. An instant favorite!
Provided by mikey1083
Categories European
Time 2h20m
Yield 24 Ravioli, 4 serving(s)
Number Of Ingredients 26
Steps:
- 1. Prepare ricotta cheese. Refrigerate.
- 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
- 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
- 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
- 5. Knead dough for 10 minutes until dough is smooth and elastic.
- 6. Wrap ball of dough in plastic. Rest 30 minute.
- 7. Prepare filling while dough rests.
- 8. Sautee shrimp with butter and garlic until cooked.
- 9. After shimp is cooked, remove shrimp,.
- 10. Mix cooked butter and garlic with ricotta.
- 11. Chop shrimp into 1/4" pieces & mix with ricotta.
- 12. Add all other filling ingredients and stir until mixed together.
- 13. Cut dough in half.
- 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
- 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
- 16. Brush the edge of each round with reserved egg white.
- 17. Fill each round with about 1 T heap of filling.
- 18. Fold over and pinch shut, making sure the pasta is completely sealed.
- 19. Bring 4 quarts of salted water to a boil.
- 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
- 21. Dust in 1 1/2 T flour to create a "roux".
- 22. Add wine and reduce 2-3 minutes.
- 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
- 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
- 25. Lightly toss ravioli in sauce until coated.
- 26. Serve topped with fresh parmesan and parsley.
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
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 :
SHRIMP RAVIOLI
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 23
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.
More about "shrimp ravioli in saffron broth recipes"
SHRIMP RAVIOLI IN CREAM SAUCE - RECIPE30
From recipe30.com
- Remove heads, legs and shells of shrimps. (Keep those or freeze for a beautiful shrimp stock) Chop the shrimps in medium fine pieces. Set aside.
- In a mixing bowl, add the egg with salt and pepper, and lemon zest. Mix well. To the egg mixture, add the ricotta cheese, the chopped shrimps and chopped chives.
- Lay the two pasta sheets on a well-floured kitchen bench surface. (Thin and wide is best, and keep them covered in plastic or damp cloths, when not in use or they will dry fast).
- Using a spoon, scoop out a small portions (about the size of a medium grape) and place them in the centre of each marked circle.
- Using a pastry brush, brush the top pasta layer with water, enough to moisten, but don’t soak it. This will be to stick and seal to the bottom sheet.
SHRIMP RAVIOLI IN SAFFRON BROTH – WE LOVE GOD!
From welovegod.org
SHRIMP RAVIOLI RECIPES - BIGOVEN
From bigoven.com
SHRIMP RAVIOLI IN SAFFRON BROTH - BIGOVEN
From bigoven.com
SHRIMP RAVIOLI IN SAFFRON BROTH - MEALSTEPS.COM
From mealsteps.com
10 BEST SHRIMP RAVIOLI RECIPES - YUMMLY
From yummly.com
IRRESISTIBLE SHRIMP FRA DIAVOLO RECIPE - CHEF JEAN PIERRE
From chefjeanpierre.com
SHRIMP AND LEMON RAVIOLI - ITALIAN RECIPES BY …
From giallozafferano.com
SHRIMP WITH RAVIOLI - THE SEASONED MOM
From theseasonedmom.com
SHRIMP RAVIOLI (RAVIOLI AI GAMBERONI) – STEFAN'S …
From stefangourmet.com
CRAB & SHRIMP RAVIOLI IN A SAFFRON CREAM SAUCE
From cookingwiththecount.com
SHRIMP RAVIOLI IN SAFFRON BROTH - ASTRAY RECIPES
From astray.com
SHRIMP RAVIOLI - ANA.RECIPES
From ana.recipes
SHRIMP RAVIOLI IN CREAMY GARLIC SAUCE - RECIPESTASTEFUL
From recipestasteful.com
AMAZING BOUILLABAISSE RECIPE: A FRENCH SEAFOOD CLASSIC! - CHEF …
From chefjeanpierre.com
SHRIMP RAVIOLI IN SAFFRON BROTH RECIPES
From tfrecipes.com
RAVIOLI IN CRAYFISH TOMATO SAUCE - SERVING DUMPLINGS
From servingdumplings.com
SHRIMP RAVIOLI IN SAFFRON BROTH RECIPE - COOKING INDEX
From cookingindex.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love