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To make the filling: Saute the minced garlic in 2 teaspoons of olive oil, until it's just starting to turn golden. Set aside to cool.
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Chop the shrimp into small pieces, and place into a bowl.
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Add the ricotta, Parmesan, parsley, lemon zest, , sauteed garlic, parsley, salt and pepper.
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Stir to combine.
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To make the ravioli: Place one wonton wrapper on a flat surface, then brush the wrapper with a bit of egg wash.
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Place 1 tablespoon of filling into the center of the ravioli.
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Cover the filling with another wonton wrapper, making sure to push out any air pockets.
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Seal the ravioli by using a ravioli stamper, or cookie cutter.
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Place the ravioli onto a floured sheet pan, then stick them into the freezer, until firm. You can store them in a plastic food storage bag for future use.
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When you're ready to cook these up, bring a pot of water to a boil, then reduce to a simmer. Gently place the frozen ravioli into the simmering water, and cook for 3-4 minutes, until the pasta is cooked.
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Serve with your favorite sauce.