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SHRIMP RAVIOLI with LEMON BUTTER SAUCE
Recipe submitted by S. Campbell in OKC, OK

Ravioli Filling:

1 - 1 lb. carton Ricotta Cheese
1 large Egg (beaten)
3 Tbsp. Pine Nuts (toasted and roughly chopped)
2 Tbsp. Italian Parsley, chopped fine
1/2 tsp. Chopped Garlic
1 lb. Shrimp Cleaned and Deveined (no tails)
1 Tbsp. Olive Oil Salt and Pepper to taste

Lemon Butter Sauce:

1 stick Butter, melted
3 Tbsp. Chopped Italian Parsley
2 Tbsp. of Lemon Zest
1/4 cup Chopped Sweet Onion (Vidalia or Maui)

Make pasta dough as per the instructions Ravioli Roller site. Cover and set aside.

Filling: In a large Saute pan dry toast the pine nuts and set aside to cool. In the same pan put the Olive oil in, wait till oil is hot and then add your cleaned/de-veined Shrimp, Italian Parsley, Garlic and Salt/Pepper to taste. Saute till shrimp are cooked and remove from pan. DO NOT clean the pan!!

Place the shrimp mixture in a bowl, and let cool a moment. In the pan place the onion and 2 Tbsp. of the butter. Let the onions saute till they are lightly brown. Do not over cook, as it can give the dish a burnt taste. Add the rest of the butter and lemon zest. Keep on Low heat till the butter is melted and the lemon zest has infused into the butter. Add the Italian Parsley, cover and remove from heat.

In a food processor put in the Italian Parsley and pulse till chopped. Add in the pine nuts, and pulse another 4 times. Add in the sauteed shrimp mixture, and pulse another 4 times. Add in the Egg and pulse again. Remove from the food processor bowl and add the ricotta cheese. Mix. Salt and pepper to taste. Remember you want some texture in this mix. Spread mixture onto the dough and cut. Cook ravioli till they float in the water. Place a small amount of the butter sauce into the serving dish, and then place the cooked ravioli into the dish. Pour over the rest of the sauce. Garnish with Parsley and Italian bread crumbs.

Serves 6-8 people.
 

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