Shrimp Recipes: Ravioli Recipe
[caption id="attachment_1703" align="alignleft" width="300" caption="Shrimp Ravioli - Click To Enlarge"]
[/caption]Who didn't grow up loving Ravioli? We all did! Did you eat homemade Ravioli? I did! What was your favorite Ravioli recipe? Mine was always the seafood Ravioli recipe made in my house made with either lobster or crab and even clams! Over the years I have eaten tons of Ravioli and I have made tons of Ravioli to boot! I love shrimp recipes as well and I will eat shrimp anything if I can get my hands on it.
I had sat around for the better part of the week trying to think about what I wanted to cook for my video and blog post this week and I was really having a hard time trying to think of something to make. I know that sounds strange in a world full of food and recipes that could reach the moon a hundred times over. I guess I wanted to get my hands dirty and dig in a bit that is why I finally landed on a Ravioli recipe!
Well in today's economy things like lobster and crab can get costly for making things like a Ravioli recipe. Now of course if you can get lobster or crab on sale then it's all good! I am always looking for sales! So this week I decided to make you a Ravioli recipe. This week I am making shrimp ravioli with a lovely tomato vodka cream sauce.
This is a wonderful recipe that is easy to make and easy on the wallet! This Ravioli recipe can be made with shrimp, crab, lobster and even surimi or a combination of any of the above! Sure I know lot's of people just go out and buy frozen ravioli but that is nothing like making your own Ravioli recipe catered to your tastes! So let's take a look at how to make Shrimp Ravioli With A Tomato Vodka Cream Sauce! NOTE: I make the ravioli's beforehand and I put them in the fridge to chill while I make the sauce. When the sauce is done I make sure to have the boiling water needed to cook the raviolis quickly so I can plate them and add sauce!
Ingredients For Ravioli:
1Lb Cooked shrimp.
2 packs of won ton wrappers.
1 Cup Ricotta cheese.
6 Cloves of garlic minced fine.
3-4 Tbsp fresh grated Parmesan cheese.
1 Cup Mozzarella cheese.
1 Cup fresh finely chopped basil.
A pinch of dried Greek or Italian oregano bulbs.
You will need a plastic cutting board, a plate and a fork for scoring the ravioli if you decide to do that.
Make Quick Seafood Stock:
Pour the water from the bag of defrosted cooked shrimp into a bowl. Then squeeze out the excess water from the shrimp into the bowl as well. Squeeze the shrimp gently it is not going to be a lot of water but enough for this quick stock. Then take the water from the shrimp and add 2-3 Tbsp. of Clam Juice and place in a small pot and bring to a boil. Reduce to simmer add some black pepper and reduce to about 2 to 3 oz of fluid depending on how much water was in the bag of cooked shrimp. Now allow the stock to cool and add 1-2 Tbsp. of cream and stir it in and bring to a simmer and reduce a bit then take off heat and cover it and put it aside. This will be added to the sauce later on.
Method For Making Ravioli:
1. Drain the water from the bag of cooked shrimp and put aside.
2. In a food processor grind the shrimp to a rough consistency.
3. Once the shrimp has been ground find a large bowl and put the shrimp in it.
4. Now one by one add your ricotta cheese, garlic, Parmesan, basil, mozzarella, oregano, salt and black pepper to taste and mix it up with either a spoon or by hand. Mix it up well.
Now take some of the filling and put it in the middle of a won ton wrapper and then take a little water on your fingertip and spread on the won ton wrapper and fold the wrapper in half and press the ends together and make sure you squeeze out all of the air from the ravioli because if your don't they will pop in the boiling water. Place your finished ravioli's on a plate. When you are finished making all of your ravioli's put a damp towel or paper towel over them and put in the refrigerator for about an hour to chill as they cook better this way.(See Video) Go make the sauce now. When it comes time to cook the ravioli's you won't cook them in a rolling boil but rather a gentle rolling boil for about 6 to 10 minute to make sure that the won ton wrappers cook and the filling cooks completely!
Ingredients For The Sauce:
I used two cartons of Pomi imported Roma tomatoes from Parma, Italy! one carton strained and one carton chopped. I love this product!
4-6 Cloves of garlic finely minced.
1-2 Tbsp. Olive oil.
1 Medium onion finely chopped.(I used Onion Confit)
1 Tbsp. Greek or Italian oregano bulbs crushed.
Just about 1 Tsp. of red pepper flakes for flavor not heat.
1-2 Tbsp. Honey or sugar as an acid balancer.
The quick seafood stock from recipe above.
1/4 to 1/2 cup cream to lighten the sauce and add flavor and richness. How light you want the sauce is up to you hence the measurment.
Optional: 2-4 Anchovy fillets melted into the olive oil before proceeding with making the sauce.
Salt and black pepper to taste.
Method For The Sauce:
1. In a large skillet or large sauce pot add your olive oil and heat it up and then add your chopped onion to the oil with a pinch of salt to sweat the onions.
2. Once the onions have softened add your garlic and saute for 1-2 mins until soft.
3. Add your tomatoes and oregano and bring to a boil then reduce to a simmer for 30 minutes.
4. After about 30 minutes add your honey and mix it in well.
5. Now add your vodka slowly and stir in well. Let cook 3-5 minutes to burn off alcohol.
6. Now add your quick seafood stock from recipe above and mix in well.
7. Now add your cream slowly and mix it in well.
8. Add pinch of red pepper flakes.
9. Add salt and pepper to taste.
10. Continue to simmer real low and real slow while you go and cook the raviolis.
Optional: Add Anchovy fillets to the olive oil and let them breakup before adding other ingredients.
Eat and enjoy!
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