Usually I don't look forward to Mondays, but it's easier to make it through when you have AWESOME left overs for lunch.
Yesterday I tried my hand at Home Made Shrimp Ravioli with Lemon Cream Sauce.
I knew it was going to be a process, and it was. However...so worth it.
Worth every moment I spent in Trader Joe's looking for the best shaved Parmesano reggiano, the perfectly ripened lemons and the freshest mozzarella I could find.
It was worth every moment to make hand made pasta (which is actually a great way to relieve stress) and measure out all the various ingredients for the stuffing and sauces.
It was worth it because the outcome (both of them actually) was incredible.
One type of fantastic hand made ravioli, two types of incredible sauce and *PLENTY* of leftovers.
Good thing too, I was so stoked about this recipe last week that if I didn't bring leftovers, some of my coworkers would have revolted.
So here are the recipes that were used yesterday. If you ever give this a shot yourself, make sure to invite lots of hungry people.
3 cups flour
Combine 1 cup of flour to 1 egg until all three are combined, throw in 2 tbs lemon pepper and combine until you have a huge ball of dough.
Cut dough into smaller pieces and roll out into sheets until it has reached the thickness you prefer.
Leave sheets on table, and prepare shrimp stuffing.
1 lb Colossal Shrimp, minced
15 oz Ricotta Cheese
16 oz Mozzarella Cheese
1/2 Cup Parmesano Reggiano
1 minced shallot
2 large eggs beaten and seasoned with salt and pepper
1 cup Italian herb bread crumbs
In a large bowl, combine shrimp, ricotta, mozzarella, Parmesano, shallot and egg mixture.
Combine with hands until mixed well.
Lay out a sheet of dough on the table. Using a cookie scoop, place balls of shrimp/cheese mixture on the dough about 1 inch apart. When the layer has all the stuffing it can hold, lay another sheet of dough over the stuffing, and cut the ravioli out using a butter knife.
Use a small amount of water on your fingers to press the ravioli closed at the seams.
Be sure that you have sealed all the ravioli as well as you can. If they go into boiling water and are not sealed, you will have a mess on your hands.
Once all ravioli are assembled, you can throw them in a pot of boiling water for about 10 minutes.
Once pasta is cooked, remove it from the water and set aside.
White Sauce Ingredients
1/3 cup butter
2 tbs flour
1/3 cup heavy cream
salt and pepper to taste
2 tbs white wine
2 tbs lemon juice
1 tsp lemon zest
1 large egg yolk
1 minced shallot
1/3 cup shaved parmesano reggiano
Melt butter and add flour. Stirring constantly, add all ingredients and heat on medium for about 5 minutes. Add the cheese last and this will thicken the sauce.
Red Sauce Ingredients
28 oz. can diced tomatoes w/juice
28 oz. can tomato puree
1/4 cup fresh parsley, chopped
In a large bowl, mix the diced tomatoes with juice and tomato puree . Stir until blended.
For either White or Red Sauce- Baking the Ravioli
In a 13” x 9” pan, coat the bottom with a thin layer of sauce.
Add ravioli to pan arrange in a single layer. Pour sauce over the ravioli and sprinkle the remaining mozzarella and Parmesano cheese over the sauce.
Cover with foil, tenting the foil so as not to stick to cheese. Bake for 20 minutes. Uncover and bake 20-25 minutes longer or until cheese is golden brown. Garnish with parsley and serve.
I'll be back a little later with some fantastic pictures of this adventure.
Until then, I'll be enjoying my lunch :)
Happy eating foodies!