3 Reviews

These had my husband just melting with pleasure. Amazing, amazing, amazing. Used frozen cooked shrimp and refrigerated chinese dumpling wrappers. The round wrappers folded in half made little half moon pasta shapes. Worked great. Crimp the edges well, I had a few exploders! Served my raviolis with a garlic cream sauce. I made the whole batch, froze them individually and packed them in food saver packs for single servings and meal-size servings. This has motivated me to try other kinds of home made pasta. Thank you!

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KEA-CA August 28, 2010

I made this this last weekend and it was great!
Had plenty for the freezer and will be making it again.
Thx for posting

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bighause001 December 04, 2012

OMG - This was great! A fancy recipe, but really not that hard to prepare. I had a meeting that ended after 5, went to the store, back by 5:30, done eating by 7:45. I had 2 #'s of shrimp, so I doubled the filling. I really did not have to completely double the rest of the ingredients for the filling. It would have been good with a little less ricotta and more shrimp. I bought the little squares of wonton wrappers and could not fit much filling in each one. I started with raw shrimp, sauteed it in butter and olive oil with minced garlic and a little salt, plus dried chives from Penzey's. Cooked until just opaque - I could not help eating it just like that, but I did pulse, what we did not eat, in the food processer, and mixed with the other ingredients. I made the sauce as directed and did serve with the fresh basil and parmesan. We all loved it!! Thank you!

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Chef Annie Z December 09, 2009
Shrimp Ravioli With a Tomato Vodka Cream Sauce