- Home
- Pasta
- How To make Shrimp Stuffed Ravioli with Basil
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
Ravioli Fillings
Ravioli
Napolina shows you how to make ravioli with an easy to follow recipe for two different flavour combinations. Our ravioli recipe features two fillings; Butternut Squash with Basil & Sun dried tomatoes and Spinach & Ricotta, both packed full of flavour and perfect for vegetarians. This dish is sure to become a family favourite in no time.
Butternut Squash, Basil and Sun dried tomato Ravioli ingredients:
300g butternut squash, peeled and chopped
1 clove garlic
2 tablespoons Napolina Light in Colour Olive Oil
15g basil leaves, finely shredded
50g sun dried tomatoes, finely chopped
20g Parmesan cheese, finely grated
1 egg, beaten
Salt and pepper to season
Spinach and Ricotta Ravioli ingredients:
150g spinach
150g ricotta cheese
20g Parmesan cheese, finely grated
1 egg, beaten
Salt and pepper to season
See more delicious recipes at
Why not try....
Lentil Bolognese
Chicken and Mushroom Tagliatelle
Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
GET THE RECIPE HERE:
Easy Ravioli Sauce
This easy ravioli sauce is so easy to make with refrigerated or frozen ravioli. It has a thick and flavorful cream sauce with a hint of tomato flavor, simple seasonings, and fresh or canned diced tomatoes.
Recipe:
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
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Ravioli in Pink Sauce Recipe | Stuffed with Vegetables & Cheese Fillings | Eggless Ravioli | Ruchi
Ravioli Eggless Recipe | Veg Ravioli | Homemade Ravioli | How To Make Pink Sauce | Ravioli Recipe Indian Style | Ravioli Pasta Dough Recipe | Vegetarian Ravioli Tomato Sauce | Ravioli Filling Recipe | Ravioli for Dinner | Ravioli For Beginners | Stuffed Flour Pillows | Stuffed Pasta Pillows | What Sauce to Serve with Ravioli | Casual Dinner Party Menu Ideas | Elegant Dinner Party Menu Ideas | Rajshri Food
Learn how to make Ravioli in Pink Sauce at home with our Chef Ruchi
Ravioli in Pink Sauce Ingredients:
Introduction
How To Make Filling For Ravioli
1 tbsp Oil
1 tsp Garlic Paste
1/2 Onion (chopped)
1/2 Red Capsicum (chopped)
1/2 Green Capsicum (chopped)
100 gms Pumpkin (chopped)
1 Brinjal (chopped)
Salt
How To Make Dough For Ravioli
1 &1/2 cup Plain Flour
2 tbsp Semolina
Salt
1 &1/2 tbsp Oil
Water
How To Make Filling For Ravioli
2 Pinch Pepper Powder
1 tsp Chilli Flakes
1 tbsp Soy Sauce
Basil Leaves (chopped)
2 tbsp Cheese
How To Make Pink Sauce
1 tbsp Butter
1 tsp Garlic Paste
1 Tomato (pureed)
1&1/2 cup Milk
1 tbsp Corn Flour
2 tbsp Cheese
1 tbsp Ketchup
1 tsp Chilli Flakes
1 Pinch Pepper Powder
Salt To Taste
How To ShapeThe Ravioli
Plain Flour
Water
Stuffing The Ravioli
How To Boil The Ravioli
Water
1 tbsp Oil
How To Serve The Ravioli
Chilli Flakes
Basil Leaves
#Ravioli #VegRavioli #AnybodyCanCookWithRajshriFood
Visit our Website for more Awesome Recipes
Download the Rajshri Food App by clicking on this link:-
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at
About Ravioli
Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular. Traditionally, ravioli are made at home. The filling varies according to the area where they are prepared. In Rome and Latium, the filling is made with ricotta cheese, spinach, nutmeg and black pepper. |
For feedback and suggestions please write to us at: mail@rajshri.com
Cheese & Meat Ravioli Recipe, the best homemade ravioli ever!
The best homemade ravioli ever!
Italian ravioli is a delicious dish made with a variety of fillings, including meat, cheese, and vegetables. The most traditional ravioli is made with a filling of ground beef, Parmesan cheese, and eggs. This rich and flavourful filling is enclosed in thin pasta dough, then boiled and served with a tomato or meat sauce.
This version is made using veal and mortadella for a new level of flavours. Ravioli filling always need to be slightly over-seasoned.
Pasta making is not that hard, you will, however, need a pasta machine, if you don’t have one you can still use a rolling pin. The thinner the dough, the better the ravioli. In fact, you want to be able to see the filling through it, that’s what makes it sexy! Italians say it’s a little like sexy lingerie, you want to reveal just a little but not too much! That’s where most people go wrong, making the pasta too thick and hence unsexy!
In this recipe I keep things simple by using all-purpose or plain flour. For me, it’s always worked fine. Traditionally and on the safer side, you would be better off using Italian 00 flour made from soft wheat.
The recipe is simple, one egg per 100grams of flour. My recipe has an extra egg yolk for richness and better colour. Therefore it has a little more flour. Knead the dough for 5 minutes or an average speed of 10 minutes.
Once finished, it should be smooth like playdoh. If the dough seems too sticky, dust a little more flour. When working with the dough, always cover with cling film if not in use.
No matter how you enjoy it, ravioli is a delicious and satisfying dish that will leave you coming back for more!
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA