In a television show a long time ago, I saw these ravioli, these tortelli or tortelloni that I called homemade fresh parsley pasta buttons with a shrimp, burrata, and ricotta filling. I wrote down a draft of the recipe that the journalist narrated in the TV segment.
Every time I visited the blog and looked at the drafts, the title would reappear and today I finally tried to make this recipe of shrimp-filled tortelloni with a very simple seasoning!
The egg dough is the classic one my mom taught me: 100 grams of flour and 1 egg, no semolina, no oil, no salt!
I thought of making the dough with parsley, but basil could work too, maybe using less because it has a stronger flavor for me!
Parsley is one of the most used aromatic herbs in cooking.
There are 4 varieties even though in Italy the flat-leaf parsley is the most used in our country.
The curly parsley is not very aromatic but very suitable for decorations for its frilly leaves.
The root parsley is a cross between celery and normal parsley and is used mainly for soups and stews.
The large stem parsley is typical of Campania and used in pinzimonio.
Parsley has many beneficial properties contained in minerals, vitamins, proteins, and carbohydrates.
I forgot, my buttons or ravioli or tortelloni with parsley have a diameter of about 2.5 inches (6 cm)!
So if you’re looking for a refined first course and elegant, these fresh pasta buttons with shrimp and burrata are the perfect recipe!
The homemade fresh pasta with this creamy fish-based filling will surprise your guests.
The delicate almost sweet flavor of the shrimp pairs perfectly with the burrata, creating a delightful balance!
Perfect for a special lunch to surprise with so much taste and creativity, these buttons will make you want to take out the pastry board and rolling pin and prepare it at home!
SHRIMP COCKTAIL
PASTA WITH ARTICHOKES AND SHRIMP
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I have opened a free channel of recipes open to all on WhatsApp, no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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FRESH PARSLEY PASTA BUTTONS WITH BURRATA AND SHRIMP
The kitchen of ASI
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2/3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE Parsley Buttons with Shrimp and Burrata
- 1 egg (medium)
- 3/4 cup all-purpose flour
- to taste parsley (chopped)
- 5 oz shrimp or prawns (cleaned and boiled)
- 3.5 oz burrata (for me stracciatella di burrata)
- 1 tbsp cow ricotta (approximately eh eh)
- to taste lemon zest (grated)
- to taste salt
- to taste pepper
- 15 Pachino cherry tomatoes (washed and cut into wedges)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste basil
Tools RECIPE Parsley Buttons with Shrimp and Burrata
- Pasta Machines
- High-Sided Casseroles
FOR PREPARATION OF THE RECIPE Handmade Fresh Parsley Pasta Buttons with Shrimp and Burrata
For the parsley dough to make the buttons with shrimp and burrata, I simply made a well with the flour and placed the poor single egg in the crater.
I washed a little fresh parsley and chopped it quite finely: I have a flaw, I like to see what’s in what I eat and make, so …
I started kneading into a dough ball, which I then wrapped in plastic wrap and let it rest for about 20/30 minutes at room temperature.
While it was resting, I started making the filling of shrimp, burrata, and cow ricotta which should be soft but compact.
I chopped the boiled shrimp simply in salted boiling water, not pulverizing them but leaving them fine with a few slightly chunkier pieces!
I then added the stracciatella di burrata and the ricotta, trying to achieve a soft but compact mixture.
Now, I seasoned with salt and pepper and added a little grated organic lemon zest.
Dose this aroma according to your taste buds because it will remain last to refresh the palate, at least it was so for me for many parsley buttons!
Now we are ready to roll out the pasta: I preferred to do it with the rolling pin even though I have the pasta machine, just for the pure desire to get my hands in the dough!
Once rolled out rather thinly, make many mounds of burrata and shrimp filling and cover with the excess pasta.
I used these rather large molds about 2.5 inches (6 cm) … the final choice is yours!
I leave the parsley tortelloni on a surface covered with a tea towel and while waiting for the pasta cooking water to decide to boil, I start a very quick tomato seasoning.
I wash and cut the Pachino cherry tomatoes into wedges.
In a pan, I let a clove of garlic sizzle with 2 tablespoons of EVOO.
I remove the golden garlic and put in the tomatoes, cooking them with a little salt for 7/8 minutes, just enough time for them to soften a little.
In the boiling salted water, I drop the buttons made with handmade fresh pasta with a crustacean and burrata filling, and as they rise to the surface, I scoop them out with a slotted spoon, draining them perfectly.
I put them directly into the seasoning, adding a little fresh basil torn by hand, and after sautéing the pasta, I plate it!
If you want to complete everything, pour a drizzle of extra virgin olive oil on individual plates.
Perhaps the doses are not precise gram more or less because I did a test, but the stuffed fresh pasta dish is of great goodness, really exquisite, and I highly recommend it!
Bon appétit with parsley buttons filled with shrimp and burrata!
Annalisa
