These SHRIMP AND POTATO RAVIOLI are a refined and surprisingly balanced first course, able to combine the delicacy of the sea with the homely softness of the filling. The natural sweetness of fresh shrimp meets the creaminess of boiled and mashed potatoes, creating a soft, enveloping, and fragrant center. The egg pasta, thin and velvety, embraces the filling without covering its flavor, while the simple, aromatic sauce enhances every note without weighing it down.
It is the ideal dish for an elegant dinner or to celebrate a special occasion, but also for those who love to cook with genuine ingredients and exalt their natural intensity. Each raviolo is a small chest that contains marine aromas and tender textures, giving the palate a perfect balance of taste, lightness, and culinary finesse. A first course that conquers at the first taste.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 2 eggs (medium, at room temperature)
- 1 tbsp water
- 1 tbsp extra virgin olive oil
- to taste salt
- 5 large shrimp
- 14 oz potatoes (about 3 medium)
- 1/4 onion
- 1/2 cup white wine
- lemon zest
- 1 bunch parsley
- to taste salt
- to taste nutmeg
- to taste extra virgin olive oil
- 2 tbsp butter
- 5 leaves sage
- lemon zest
- pink peppercorns
- to taste salt
YOU’LL NEED FOR THE SHRIMP AND POTATO RAVIOLI
- 2 Pots
- 1 Bowl
- 1 Potato ricer
- 1 Pan
- 1 Pasta machine
- 1 Work surface
- 1 Mold for ravioli
Steps
Preparing the SHRIMP AND POTATO RAVIOLI is straightforward but requires a bit of time for the various preparations.
Place the flour in a bowl and make a well. Add the eggs, salt, water, and oil.
Knead everything until you obtain a smooth, soft dough. If it seems dry, add a little more water.
If it becomes too sticky, add some flour.Once the dough is ready, wrap it in plastic wrap and let it rest for 30 minutes.
Wash the potatoes (important that they are old and dry) and put them in a pot with cold water and salt. Cook them for 30 minutes from the moment the water starts to boil.
When cooked, let them cool slightly, peel them, and press them into a bowl with a potato ricer.
Meanwhile, in a pan with the olive oil, sauté the finely chopped onion. Add the shrimp, deglaze with the white wine, and season with salt.
The shrimp should not be overcooked, at most 2 minutes.
Chop the shrimp and combine them with the potatoes.Mix the ingredients, adjust the salt, add the grated lemon zest, nutmeg, and parsley.
With the filling ready, roll out the dough using a pasta machine set to number 3. The pasta should be thin enough to highlight the filling’s flavor.
Place small mounds of filling on the sheet (about one teaspoon each), spaced roughly 2 inches apart.
Cover with another sheet of pasta and cut the necessary shapes.
To ensure the raviolo does not open, brush the area around the filling with water before cutting with the pastry cutter, and once the raviolo is closed, press the edges with your fingers.
Arrange the shrimp and potato ravioli on a tray dusted with flour.Put the oil, butter, and sage in a pan and melt over low heat. Meanwhile, boil the ravioli in plenty of salted water.
Add the lemon zest, crushed pink peppercorns, a pinch of salt, and a little pasta cooking water. Shake the pan to create an emulsion and a thick, whitish cream.
Drain the pasta into the pan and toss to coat the shrimp and potato ravioli.Sauté them over high heat briefly, finish with the chopped, cleaned parsley.
Serve very hot.
