Shrimp stuffed Ravioli with Pesto Sauce

Homemade Ravioli stuffed with shrimp, cooked to perfection and topped with favourite basil pesto sauce. This is dish for people who love pasta and seafood. Making homemade pasta is a lot of work but it is also fun, especially if you are making for a special occasion. Arvind loves pasta, well we both do. And since we were staying at home, we decided to try home made shrimp ravioli. So glad we did, because this Shrimp stuffed ravioli with pesto sauce is delicious!!

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, asked him. He instantly answered: Ravioli. I like that too, but I had never made Ravioli. We always depend on frozen store bought raviolis and make some sauce at home. 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 before. We don't have a pasta sheet maker, or whatever those are called!

Homemade Pasta for Shrimp Ravioli

Making homemade pasta is fun! All you need is flour, water and egg yolk, some salt and olive oil for flavor. Once you tase homemade pasta you will never go back to store bought. We don't have any special gadgets for pasta, we did it old school style with rolling pins and cookie cutter.

How to make Shrimp Ravioli?

Prepare the pasta dough first:

Mix the egg yolk with the flour, along with little oil and salt. Add water very little by little to form a fairly tight dough. You don't want it too sticky.

Once done, cover the dough in a clear wrap and leave it aside in the refrigerator for 15 to 30 minutes.

Now prepare the shrimp stuffing:

Finely chop the shrimp and mushroom (I used portobello mushroom but you can use any variety).

Lightly saute it with oil, garlic, salt and pepper.

We love little spice so added some chili flakes too.

Finely once the mixture is cooled we added some parmesan cheese to it.

Rolling and shaping the ravioli without any gadget!

• 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. Use your dinner table, you would need a big space. Dust the table and the rolling pin with enough flour.
• We rolled the dough to very fine long 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.

Here are other pasta dishes you will love!

Bowtie Pasta with Baked Potato Wedges

Green Summer Pasta

Shrimp Stuffed Ravioli with Pesto Sauce

Kankana Saxena

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Course Main Course

Cuisine Italian

Ingredients

 

For the Ravioli

• 1 & ½ cup all purpose flour
• 2 egg yolk
• ½ cup extra virgin olive oil
• 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
• ½ tbs chilly flakes
• 2 tbs oil
• ½ cup Parmesan cheese

For the pesto

• 2 cup fresh basil
• 1 cloves garlic
• 1 cup Parmesan cheese
• ½ cup olive oil
• ½ cup pine nuts
• pinch of salt and pepper

Instructions

 

• To make the Pasta dough, mix the ingredients (flour, egg yolk, pinch of salt and extra virgin olive oil ) 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.
• Mix parmesan cheese to the stuffing and keep aside.
• 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. It's ready when it floats on top.
• For the pesto sauce, combine all the ingredients for the sauce in a food processor and blend it. Add little pasta water to adjust the consistency of the sauce.
• To assemble, place the boiled ravioli on a serving plate and spoon the sauce on top. Grate extra parmesan cheese on top and serve!

Nutrition

Serving: 1Servings

Keyword pasta, ravioli, seafood