In a television show some time ago, I saw these ravioli, tortelli, or tortelloni that I called handmade fresh pasta buttons with parsley, filled with shrimp, burrata, and ricotta. I had written down the draft of the recipe that the journalist described 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 stuffed tortelloni recipe with shrimp and a very simple seasoning!
The egg pasta is the classic one that my mom taught me: 100 grams of flour and 1 egg; I don’t add semolina, oil, or salt!
I thought of making the pasta with parsley, but basil could work too, perhaps using less because it has a stronger taste for me!
Parsley is one of the most used aromatic herbs in the kitchen.
There are 4 varieties, although in Italy, the smooth parsley is the most common.
The curly parsley is less aromatic but very suitable for decorations due to its crinkled leaves.
The fleshy root parsley is a cross between celery and regular parsley and is mainly used for soups and stews.
The large-stem parsley is typical of Campania and used in pinzimoni.
Parsley has many beneficial properties found in its minerals, vitamins, proteins, and carbohydrates.
I almost forgot, my buttons or ravioli or tortelloni with parsley have a diameter of about 2.5 inches!
If you’re looking for an elegant first course, these fresh pasta buttons with shrimp and burrata are the perfect recipe!
The handmade fresh pasta with this creamy seafood filling will amaze your guests.
The delicate, almost sweet flavor of shrimp pairs perfectly with burrata, creating a delicious balance!
Perfect for a special lunch with lots of flavor and creativity, these buttons will make you want to take out your rolling pin and prepare them at home!
SHRIMP COCKTAIL
ARTICHOKE AND SHRIMP PASTA
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FRESH PASTA BUTTONS WITH PARSLEY, BURRATA, AND SHRIMP
ASI’s Kitchen
- 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 for Fresh Pasta Buttons with Parsley, Shrimp, and Burrata
- 1 egg (medium)
- 3/4 cup cup all-purpose flour
- to taste parsley (chopped)
- 5 oz oz shrimp or prawns (cleaned and boiled)
- 3.5 oz oz burrata (for me burrata stracciatella)
- 1 tbsp ricotta cheese (approximately)
- to taste lemon zest (grated)
- to taste salt
- to taste pepper
- 15 Pachino cherry tomatoes (washed and quartered)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste basil
Tools for Fresh Pasta Buttons with Parsley, Shrimp, and Burrata
- Pasta machines
- High-sided casseroles
PREPARATION OF THE RECIPE Handmade Fresh Pasta Buttons with Parsley, 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 lone little egg in the crater.
I washed a bit of fresh parsley and chopped it fairly finely: I have a flaw; I like to see what’s in what I eat and make, so…
I started kneading to make 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 to make the filling of shrimp burrata and ricotta which must be soft but compact.
I chopped the boiled shrimp with a knife simply in salted boiling water, not pulverizing them but leaving them fine with a few slightly chunkier pieces!
I then added burrata stracciatella and ricotta, trying to achieve a soft but compact mixture.
Now I’ve seasoned with salt and pepper and added a little bit of grated organic lemon zest.
Dose this aroma according to your taste buds because it will stay to refresh the palate at the end; at least it was like that for me with many parsley buttons!
Now we are ready to roll out the dough: I preferred to do it with the rolling pin even though I have a pasta machine, just for the pure pleasure of getting my hands back into the dough!
Once rolled quite thin, make many piles of burrata and shrimp filling and cover with the excess pasta.
I used these rather large molds of about 2.5 inches… The final choice is yours!
I leave the parsley tortelloni on a surface covered with a cloth and while I wait for the pasta cooking water to come to a boil, I start a very quick tomato dressing.
I wash and quarter the Pachino cherry tomatoes.
In a saucepan, I let a clove of garlic sizzle with 2 tablespoons of EVO oil.
I remove the golden garlic and add the tomatoes, letting them cook, seasoning with salt for 7/8 minutes, just enough time to soften a little.
In salted boiling water, I pour the buttons made with homemade fresh pasta and filled with crustaceans and burratina, and as soon as they rise to the surface, I scoop them out with a slotted spoon, draining them perfectly.
I put them directly in the dressing, adding a little fresh basil torn with fingers, and after sautéing the pasta, compose the plates!
If you want to complete everything, pour a drop of extra virgin olive oil on individual plates.
Maybe the amounts aren’t exactly precise, gram more or less, because I did a test, but the dish of stuffed fresh pasta is truly exquisite, and I highly recommend it!
Enjoy your meal with parsley buttons filled with shrimp and burrata!
Annalisa
