I got the most amazing gift for Christmas…the Kitchenaid Pasta attachment! I was determined to make my own pasta, and did, with awesome success! However, my pics and video are less than stellar, so I’m going to reshoot the pasta portion and make a separate post on how to make your own pasta. In the meantime, for this recipe, use regular or whole wheat wonton wrappers, they’re super easy to find and make a great ravioli wrapper.
1 teaspoon olive oil
3/4 lb peeled, deveined shrimp, tails removed
1/4 cup parsley
1 tablespoon chives
1/2 onion, chopped
3 garlic cloves, chopped
1/2 cup parmesan cheese
3/4 cup ricotta (optional)
1 egg, separate into yolk and white
Asiago Cream Sauce
1 cup heavy cream
2 teaspoons olive oil
1 garlic clove
1/2 cup asiago cheese, grated
Salt and Pepper
Chop up the onion and garlic, and saute in 1 teaspoon of olive oil, until they’re tender and fragrant, about 5 minutes. Set aside to cool.
In a food processor, add the parsley, chives, & parmesan.
Pulse a few times to chop up the herbs.
Add in the shrimp, ricotta (if using), the sauteed onions and garlic, egg, and a good pinch of salt and pepper. I didn’t have ricotta, so I didn’t use any, but if you like your ravioli filling to be extra creamy, make sure to add the ricotta.
Pulse the mixture until it’s to your desired consistency. If you like a chunky stuffing, puree it for less time, if you want a super smooth filling, process it until it’s super smooth. Taste a tiny bit of the mixture for salt, & don’t worry, it won’t make you sick as long as you’re using super fresh ingredients.
Lay out the wonton wrappers, and place 1 tablespoon of filling in the center of each wrapper.
Add 1 teaspoon of water to the egg white, then brush a bit of the eggwash around the filling. Top with another wonton wrapper. Using your fingers, press the wonton wrappers together around the filling, to form a tight seal. I like using a rounded edge of a cookie cutter to seal the ravioli, but you can also make triangle ravioli by using 1 wonton wrapper, placing the filling on one side, then folding it in half diagonally, like this.
Then flip the cutter over and cut out the ravioli.
Place the ravioli on a sheet lined with parchment, then freeze until firm. You can store them in a ziptop bag until ready to use.
To serve, place the frozen ravioli in boiling salted water, and cook until they float to the top of the water, about 3-5 minutes.
To make the cream sauce, heat 2 teaspoons of olive oil in a saute pan. Grate or chop the garlic clove, add it into the oil, and saute for 1 minute. Add the cream, and heat until it’s simmering. Melt in 1/2 cup of grated Asiago cheese and stir until the sauce is combined. Season with a few pinches of black pepper and a bit of salt, if needed. Check the seasoning before adding salt, as Asiago can be salty enough on it’s own.
After the ravioli is cooked, add them into the cream sauce, and cook for 1-2 minutes coat the ravioli with the sauce, tossing gently.
Serve with a sprinkle of fresh parsley!