RAVIOLI WITH SHRIMP TOMATO SAUCE
I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.
Nutrition Facts :
SHRIMP RAVIOLI
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
- For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
- Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
- For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
- Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
- Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.
LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP
Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.
Provided by ugamuddy
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
- To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
- Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
- Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
- Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
- Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
- Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g
CHEESE RAVIOLI WITH SHRIMP AND TOMATO-CREAM SAUCE
Make and share this Cheese Ravioli With Shrimp and Tomato-Cream Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a medium skillet; add in garlic; saute 1 minute.
- Add in tomatoes; cook, stirring to break them up with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes.
- Meanwhile, boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.
- Add to the reduced tomato sauce; stir in the shrimp; simmer over low heat 5 minutes.
- Stir in the basil; season with salt and pepper.
- Cook the ravioli in plenty of boiling salted water until tender; drain.
- Place on a platter or divide between 4 individual dishes and spoon sauce over pasta.
Nutrition Facts : Calories 336.9, Fat 29, SaturatedFat 17.6, Cholesterol 183.6, Sodium 153.3, Carbohydrate 6.5, Fiber 1.4, Sugar 2.7, Protein 13.9
SHRIMP RAVIOLI WITH A TOMATO VODKA CREAM SAUCE
I have been making these for years - ever since I moved to FL where shrimp is so affordable. They are light and creamy. Wonton wrappers make this easy to make and the creamy sauce is a quick 10 minutes on the stove. I often make these ahead and freeze ... then when I need them, just pop them in some boiling water, heat up my sauce, and dinner is ready. Serve with a traditional crisp salad (I happen to like a grilled romaine salad) and then of course some crusty garlic bread. A nice twist to the traditional cheese or beef ravioli.
Provided by SarasotaCook
Categories Vegetable
Time 1h
Yield 40 wontons, 8 serving(s)
Number Of Ingredients 24
Steps:
- Sauce -- Make the sauce first and set to the side. In a medium size pot, add the butter and melt on medium heat, then add in the onion, garlic, roasted red pepper and red pepper flakes and cook until the onions are tender and translucent. Should take about 5 minutes. Then add in the vodka and cook another minute, followed by the tomatoes, heavy cream, parsley, salt and pepper to taste. Just simmer for another five minutes and it is done. This can be done in advance and just heated up, or made at the time you plan to serve the ravioli. It freezes well and will stay 3-4 days in the refrigerator.
- Shrimp Filling -- Now I like to get my shrimp steamed right at the grocery store to save time. You can also buy pre-cooked shrimp, which I don't like as much, but they certainly will work for this dish just fine.
- The shrimp needs to be very fine chopped which you can do by hand, or if you are me, I just add it to my food processor to get a coarse chop which is so much easier.
- Then add the shrimp to a large bowl with the ricotta, parmesan, eggs, garlic, parsley, nutmeg, salt and pepper and mix well.
- Ravioli -- Lay out the ravioli and put a small spoon of the filling on top of each ravioli in the center. With you finger or a small brush, brush the edges of the wonton with a little water and then top with the second wonton, and press the sides together and around the center filling so there is no air and the wonton and it is sealed tight. Lay them all out of a cookie sheet lined with parchment paper to dry slightly. Now they are ready for cooking. If you want, rather than making a square ravioli, you can easily put the filling on the bottom ravioli and fold over corner to corner to make a triangle. This method will work just as well and will give you about 40 plus triangle shaped ravioli. Either way works just as good as the other.
- Cook them right away, or you can freeze them right on the sheet and bag them up and freeze for later. NOTE: If you have any left over filling, add some onions, peppers and make a quesadilla or a grilled shrimp sandwich.
- Cook -- In a pot of salted medium boiling water, add the ravioli and cook 3-4 minutes. When they float, they are done. Remember the filling is already cooked, so you are just heating them through. They don't take long.
- Serve -- Just top the ravioli with your sauce, some fresh basil and grated parmesan cheese. And ENJOY!
- Don't forget the salad and crusty garlic bread!
SHRIMP AND TOMATO PASTA
Frozen shrimp is a freezer staple that can be counted on to save dinner any night - simply thaw to use them whenever needed. Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes, but the aromatic fennel seeds and garlic infused in the oil will coax maximum flavor out of less enthusiastic tomatoes while adding depth to the sauce.
Provided by Naz Deravian
Categories dinner, easy, quick, weeknight, pastas, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
- Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt.
- Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
- Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
- Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.
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