Shrimp Ravioli with Basil Cream Sauce
Delight your taste buds with this luxurious Shrimp Ravioli with Basil Cream Sauce, a restaurant-quality dish you can master at home. Tender, handmade pasta encases a rich filling of succulent shrimp, creamy ricotta, and Parmesan cheese, seasoned with garlic and fresh basil for an extra burst of flavor. The ravioli are then bathed in a silky basil cream sauce, infused with hints of white wine, nutmeg, and butter to create a perfectly balanced and aromatic finish. Ideal for a special dinner or an indulgent weekend treat, this recipe pairs beautifully with a crisp white wine and a light salad. With its combination of gourmet ingredients and comforting flavors, this dish will transform your kitchen into an Italian trattoria. Perfect for pasta lovers and seafood enthusiasts alike, this recipe is a must-try for an elegant meal at home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 units Large eggs
- 1 tablespoon Olive oil
- 1 cup Shrimp (peeled, deveined, and chopped)
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 0.25 cup Fresh basil leaves (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Heavy cream
- 2 tablespoons Butter
- 0.25 cup White wine
- 0.25 teaspoon Nutmeg (ground)
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the flour and a pinch of salt. Create a well in the center and crack in the eggs and olive oil. Gradually mix the eggs into the flour until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shrimp and garlic, cooking until the shrimp are pink and opaque. Let cool slightly.
In a bowl, combine the cooked shrimp, ricotta cheese, Parmesan, half of the chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until well combined to create the filling.
Divide the pasta dough into four pieces. Roll out each piece into a thin sheet using a pasta machine or rolling pin.
Spoon 1 teaspoon of shrimp filling at 2-inch intervals on one pasta sheet. Brush water around the filling, then cover with another pasta sheet. Press around each filling mound to seal and cut into ravioli squares with a cutter or knife.
Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes, or until they float. Remove with a slotted spoon and set aside.
In a saucepan, melt the butter over medium heat. Add the white wine and simmer for 2 minutes. Stir in the heavy cream, remaining basil, nutmeg, and a pinch of salt and pepper.
Cook the sauce until slightly thickened, about 5 minutes. Taste and adjust seasoning as needed.
Serve the cooked ravioli topped with the warm basil cream sauce. Garnish with extra Parmesan and fresh basil if desired.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 519 mg | 40% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 375 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
