Shrimp stuffed Ravioli with Pesto Sauce

If you have read my last post, you will know that 5th Feb was my Husband’s birthday and since we were spending the day at home, I decided to make him some of his favorites. We had the White Chocolate Cake for the ‘Midnight Wish’ and for breakfast, we had these amazing cheese and jalapeno crust bagels with scramble egg. It was so yummy. We got this bagel from Safeway, and if you haven’t tried it yet, you should!

We both have a huge list of favorite dishes. So figuring out what to cook for his Birthday lunch was quite a task for me and hence, I asked him. He instantly answered: Ravioli. Hmmm .. I like that too, but I had never made Ravioli. I always used to buy them frozen and make some sauce at home. And then he said, let’s make it from scratch, with a stuffing of our choice. I was zapped! Making ravioli from scratch.. never thought of that and we don’t have a pasta sheet maker, or whatever those are called!

So, after doing my research on ‘how to make ravioli’, I was all set to make our lunch. For back up, I had few frozen foods in the refrigerator and pizza delivery on my speed dial. For stuffing, I used Shrimp and Portobello mushroom and made a basil pesto sauce, which is one of our favorite pasta sauce. It was not an easy job to make the raviolis, especially when you make them in the traditional Grand Ma fashion by using a rolling pin. But when Arvind enjoyed every bite of it and finished the plate with a smile, it was all worth the effort 🙂

I am linking my dish with Hearth and Soul Hop, Home Sweet Farm, Tuesdays at the Table,

I am also sharing it with Presto Pasta Night which is hosted my Ruth, and the guest host for this week is Helen.

The recipe I am sharing here will make approximately 20 raviolis

Ingredients :

For the Pasta Dough

  • 1 & 1/2 cup all purpose flour
  • 2 egg yolk
  • 1/2 cup extra virgin olive oil
  • 1/2 cup milk
  • pinch of salt
  • Water to boil the ravioli
  • Extra flour to roll the dough
  • 1 egg wash to seal the stuffing

For the Stuffing

  • 1 cup shrimp
  • 1 portobello mushroom
  • 2 cloves garlic
  • pinch of salt and pepper
  • 1/2 tbs chilly flakes
  • 2 tbs oil
  • 1 egg
  • 1/2 cup Parmesan cheese

For the Pesto Sauce

  • 2 cup fresh basil
  • 3 cloves garlic
  • 1 cup Parmesan cheese
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup cashew nuts
  • pinch of salt and pepper

Directions :

To make the Pasta dough, mix the ingredients (flour, egg yolk, pinch of salt, extra virgin olive oil and milk) and knead to form soft dough. Make sure it’s not sticky.

In a pan heat 2 tbs oil, saute the shrimp and chopped portobello with some salt, pepper and chilly flakes

Once it’s cooked and tender, put it in a food processor and pulse it for about 5 times. If you don’t have a food processor, just take them out of pan, let it cool down and then finely chop them.

Place the chopped shrimp and mushroom in a bowl. Add 1 egg and cheese and mix it properly.

You are done with the dough and the stuffing! Now the fun part starts 😉

If you have one of those tools to make the pasta sheet, you are lucky. I however followed the old school step…

Rub the board and the rolling pin with some flour and start rolling the dough to very fine sheets. I did it in batches, taking a small amount of the dough and then rolling it.

Once it’s done, rub some egg wash on the sheet and place the stuffing on the sheet keeping 1 inch distance between them.

Fold the sheet to cover the stuffing. and give a shape of your choice. Make sure you seal the sides properly without leaving any air inside. I used a fork to seal the sides and it worked perfectly fine.

It’s very important to keep the raviolis in a plate with some flour on it. If you wish to boil it later, make sure you refrigerate these raviolis.

While boiling, you need to put the ravioli in extremely hot water. Don’t dip too many at a time. Boil them for 4 minutes or until it’s tender and soft.

For the pesto sauce, combine all the ingredients for the sauce in a food processor and grate it until it’s smooth and soft. You may want to add more milk if you want to make the sauce thin.

I was a little worried about how it will turn out, but it was so amazing! The stuffing was yummy .. the raviolis were perfectly cooked.. and the sauce was delicious.. no disaster!! 🙂

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Raji says:

More awards for you kankana..please visit my blog and collect them all.

Priya says:

Omg, those raviolis with pesto sauce makes me hungry, very tempting!

Priyanka says:

Its so tempting sis…..and hats off to ur patience…love u 🙂

Your ravioli are fantastic! Simply gorgeous 🙂 I hope your hubby had a wonderful birthday. Thanks so much for sharing this w/ the hearth and soul hop this week.

Christy says:

Happy Birthday to your husband – what a lucky guy! I was just looking at raviolis in the store and wondering how it would be to make them at home – time consuming (I don’t have a pasta roller) but it looks well worth it. Thanks for sharing this with us at the Hearth and Soul Hop!

Krithi says:

Wow… the raviolis look so perfect and awesome…
Didnt even think we could make it at home this easy… Gonna definitely try.. Thanks for sharing this great recipe… Keep rocking!

Lisa says:

How interesting! The flavors in this sound fabulous! I’ve never made my own ravioli but it look like fun! Thanks for sharing!

That looks so good!! Your photos are amazing – I think I want to take a bite through the monitor! Wish I could. 🙂

Carina says:

Wow – this looks absolutely delicious!! I love shrimp, I love raviolo, and I love pesto!! Thank you for bringing all 3 of these into one dish!!

tigerfish says:

It is a beautiful dish!

Happy Belated Birthday to your husband.

Claudia says:

You have given me the incentive to try ravioli from scratch. I’ve only done it with the little prepared dough squares.

colourful delicious pesto
Happy belated birthday

Great job with the ravioli. And that sauce has such a nice hue to it.

I love this post. I make my own pesto as well, but I don’t think I’ve ever paired it with shrimp. I will try this on my next ravioli! Thanks for the suggestion.

I’ve never made fresh pasta and always make excuses that I don’t have a pasta roller but you’ve inspired me to give it a shot myself with my dear old rolling pin. Thanks, K! x.