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How To make Shrimp Stuffed Ravioli with Basil
FILLING:
2 tb Butter
1 md Onion, finely chopped
1 ea Garlic, clove, finely
chopped 4 md Tomatoes, skinned, seeded
:
and coarsely chopped 1/2 lb Shrimp, fresh, peeled,
deveined, chopped Pepper, cayenne Pepper, white Salt :
PASTA 9 oz Flour
1 lg Egg
1 tb Butter, unsalted, melted
1/4 c Water
1 ts Salt
Egg wash ** :
SAUCE----------------------------------- 1/2 c Puree, basil ***
2 c Cream, heavy
2 tb Cheese, Parmesan, grated
Salt (to taste) Pepper (to taste) ** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to taste. *** In a blender, add fresh basil to 1 tablespoon of white wine. Filling: ======== Melt the butter in a saute pan, then cook the onion, and garlic in the butter for about 5 minutes over medium heat. Add the tomatoes and shrimp, heat to a gentle boil, then simmer for 15 minutes. Add cayenne pepper, salt, and white pepper to taste, then cook for 35 minutes. Set aside in a refrigerator until cold. Pasta: ====== In a mixing bowl, combine the flour and egg. Mix slowly, adding cooled melted butter, water, and salt. Mix only enough to incorporate, then run through a pasta machine to form thin sheets. (Mixing too much will result in a tougher pasta.) Sauce: ====== Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.) Assembly: ========= Lay buttered sheet of parchment paper on your work surface. Onto the parchment, place one sheet of pasta and brush it with egg wash. Place a large spoonful of filling about every 4 inches on the pasta sheet. Lay a second sheet of pasta over the top and form tightly around the filling, then brush with egg wash. Cut around piles of filling and parchment to form raviolis. Place raviolis in saute pan, and cover with water. Bring to a boil and cook al dente. (Your best bet to know when the ravioli is done correctly is to take a piece of the dough that isn't used for the sheets, insure that it is the same double thickness as the final raviolis, and add it to the pan as you cook the ravioli. You can use this "spare" piece to judge the al dente qualities of the cooked raviolis.) Place cooked ravioli on a plate and cover with sauce. Garnish with fresh basil leaves and chopped tomato. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie's, San Francisco, CA
How To make Shrimp Stuffed Ravioli with Basil's Videos
Enjoy Grazia's fish ravioli with shrimps from Liguria! | Pasta Grannies
This is a great summer pasta dish using fresh thyme as the herb - which is not so usual in the rest of Italy. Grazia's recipe uses sea bass, but scorpion fish, red mullet, any fine white flaking fish will do the job.
for the pasta: 300g 00 flour, 3 eggs, 1/4 teaspoon fine salt
For the filling:
1 tablespoon olive oil
500g fish fillets
2 sprigs thyme
50ml decent dry white wine (the kind you are happy to drink yourself)
pinch of salt
zest of one organic lemon
For the sauce:
400g raw shrimps, shelled and diced
500g cherry tomatoes
50ml of the same white wine
sprig of thyme
And if you want to try Grazia's, her restaurant is Da Aristide in Manarola
Easy: How to Make Ravioli from Scratch
RAVIOLI XXL fatti in casa RICOTTA E SPINACI pasta fresca all’uovo ITALIAN FOOD ????
RAVIOLI RICOTTA E SPINACI nello specifico vi mostro come impastare e tirare la pasta a mano per realizzare uno dei piatti classici della nostra cucina italiana, i Ravioli!
Una tipica pasta fresca all’uovo ripiena, io oggi con ricotta e spinaci ma può essere farcita in mille altri modi!
Grazie per la visione come sempre e se ancora non lo hai fatto non dimenticare dì ISCRIVERTI AL CANALE è gratis!
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0:00 Anticipazione
0:15 Preparazione Impasto
1:26 Ripieno
2:46 Stesura Pasta
4:08 Taglio Ravioli
6:20 Cottura
7:11 Assaggio
Ingredienti: x 5-6 persone
300 g Farina 00
3 Uova
(Se serve aggiungere poca acqua)
Per il ripieno:
300 g Spinaci (cotti e strizzati)
300 g Ricotta
2 cucchiai Formaggio Grana grattugiato
Sale, Pepe e Moce moscata
Condimento:
Sugo dì Pomodoro
Olio extravergine, sale, aglio, basilico
Formaggio Grana grattugiato
#pasta #pastarecipe #ravioli #pastafresca #pastafattaincasa #italianpasta #italianfood #ricette #tuttiatavola #ricetta #ricotta #natale
4 Levels of Ravioli: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Gabrielle, and professional chef Frank Proto from The Institute Of Culinary Education - to make us their favorite ravioli. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which level of ravioli are you digging into first?
Check out Frank's level 3 recipe on the ICE blog:
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Follow Gabrielle at @gabchappel
Find Onika at @onikacomedy
Looking for Rose? Head to @rosemarytrout_foodscience
Follow The Institute of Culinary Education at @iceculinary
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Tortellini Sauce with Creamy Tomato and Spinach | Creamy Tomato Pasta Recipe!
Make this easy creamy tomato pasta sauce for your stuffed pasta like tortelloni or tortellini in a matter of minutes. Minimal ingredients well put together can create loads of flavour!
This tortellini sauce is a combination of cream and tomatoes with a touch of aged cheese. Hard Italian cheese like Parmesan (Parmigiano Reggiano), Grana Padano, Pecorino Romano or Asiago could be added.
Instead of using straight up tomatoes I went with sun-dried tomato pesto. So much flavour was already built into that condiment, so why not use it for a quick sauce with a killer taste! It’s a little kitchen hack I like using when I need flavours fast!
Finally, I’ve thrown a handful of fresh spinach for a vibrant and healthy touch of green. You can use any vegetables you love. Asparagus, kale or tenderstem broccoli (broccolini) all sound like a great choice to me. You will want to parboil the asparagus and broccoli before adding to the sauce. It all goes well in this tortellini recipe!
Print out this recipe at
INGREDIENTS
1 lbs fresh tortelloni or tortellini
4 tbsp sun-dried tomato pesto I used Scala or Delallo in the US
1-2 cloves garlic
4 basil leaves or ½ tsp dried basil
250ml/1 cup double/heavy whipping cream
30g/1 cup fresh spinach
50g/1/2 cup Parmesan Cheese or other hard cheese like Asiago or Pecorino
salt to taste
TIMESTAMPS
0:00 Intro
0:53 Cooking tortellini
1:27 Making creamy tomato sauce
1:52 Adding cream
2:09 Using fresh basil
2:41 Adding parmesan and spinach
3:16 Mixing in tortellini
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Prawns Ravioli with Herb Butter | प्रॉन्स रवियोली विथ हर्ब बटर | Sanjeev Kapoor Khazana
A lovely warm herbed butter as a drizzle over the prawn-stuffed ravioli is a gorgeous Italian dish.
PRAWNS RAVIOLI WITH HERB BUTTER
Ingredients
15-20 medium prawns, shelled and deveined
1 cup refined flour (maida)
Salt to taste
2 eggs
Salt to taste
Crushed black peppercorns to taste
1-2 sprigs fresh thyme
1 tbsps, chopped garlic
2 tbsps fresh cream
2 tbsps fresh parsley leaves
2 tbsps olive oil
2-3 tbsps butter
1 tbsp fresh oregano leaves
Micro greens for garnish
Parmesan cheese powder for garnish
Method
1. Take refined flour on work top add salt and mix well. Make a well in the center.
2. Break the eggs separate the egg white in a bowl and add the egg yolk in a well.
3. Beat the egg yolks with help of fork and mix well into the flour. Gradually add 1/3 cup of water and combine well. Continue to knead to form a stiff dough. Add olive oil and knead well.
4. Cover the dough in a cling wrap and rest the dough for an hour.
5. Add the prawns in a food presser jar, add salt crushed black peppercorns, thyme leaves, garlic, fresh cream, and parsley. Close the jar and blend into the fine paste.
6. Transfer the mixture in a piping bag and keep aside.
7. Divide the dough into half portions. And shape it into a ball. Dust some refined flour on a work top. Place the dough and roll into the thin rectangular sheet.
8. Cut the roundels of the sheet with ring cutter. And remove the excess dough. Cut the nip of piping bag and pipe out the portion of mixture in center.
9. Brush some water sides of mixture and fold into half and gently press the edges to close.
10. Apply water on edges and bring the edges into center to form a tortellini shape.
11. Heat sufficient oil in deep pan. Add 1 tbsp olive oil. Place the strainer in center add in the tortellini and cook for 6-7 minutes. Drain and set aside.
12. Melt the butter in a small shallow pan add 1 tbsp olive oil and oregano leaves and add inn the cooked tortellini and toss cook for 30 seconds.
13. Arrange the tortellini on serving plate drizzle the butter overt it and garnish with micro greens, sprinkle parmesan cheese powder and serve.
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