Shrimp Ravioli With a Tomato Vodka Cream Sauce
- Ready In:
- 1hr
- Ingredients:
- 24
- Yields:
-
40 wontons
- Serves:
- 8
ingredients
-
Ravioli
- 1 (10 ounce) package wonton wrappers (you want approximately 40-48 wrappers)
- 1 lb large shrimp (cooked and diced fine)
- 1⁄2 lb ricotta cheese (1 cup, if you like it a bit creamier, you can add more ricotta)
- 3 tablespoons parmesan cheese
- 3 eggs (medium sized, or 2 large or extra large eggs)
- 2 teaspoons minced garlic
- 2 tablespoons fresh parsley, chopped fine
- 1⁄8 teaspoon nutmeg
- salt
- pepper
- 1 tablespoon butter (to saute the shrimp)
-
Sauce
- 1 (28 ounce) can crushed tomatoes (I happen to like San Marzano, or any good quality crushed or pureed tomatoes)
- 2⁄3 cup vodka
- 3⁄4 cup heavy cream
- 1 small onion, fine chopped
- 3 tablespoons roasted red peppers, fine chopped
- 2 teaspoons minced garlic
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup fresh parsley, fine chopped
- 3 tablespoons butter
- salt
- pepper
-
Garnish
- basil, chopped
- parmesan cheese, grated
directions
- Sauce -- Make the sauce first and set to the side. In a medium size pot, add the butter and melt on medium heat, then add in the onion, garlic, roasted red pepper and red pepper flakes and cook until the onions are tender and translucent. Should take about 5 minutes. Then add in the vodka and cook another minute, followed by the tomatoes, heavy cream, parsley, salt and pepper to taste. Just simmer for another five minutes and it is done. This can be done in advance and just heated up, or made at the time you plan to serve the ravioli. It freezes well and will stay 3-4 days in the refrigerator.
- Shrimp Filling -- Now I like to get my shrimp steamed right at the grocery store to save time. You can also buy pre-cooked shrimp, which I don't like as much, but they certainly will work for this dish just fine.
- The shrimp needs to be very fine chopped which you can do by hand, or if you are me, I just add it to my food processor to get a coarse chop which is so much easier.
- Then add the shrimp to a large bowl with the ricotta, parmesan, eggs, garlic, parsley, nutmeg, salt and pepper and mix well.
- Ravioli -- Lay out the ravioli and put a small spoon of the filling on top of each ravioli in the center. With you finger or a small brush, brush the edges of the wonton with a little water and then top with the second wonton, and press the sides together and around the center filling so there is no air and the wonton and it is sealed tight. Lay them all out of a cookie sheet lined with parchment paper to dry slightly. Now they are ready for cooking. If you want, rather than making a square ravioli, you can easily put the filling on the bottom ravioli and fold over corner to corner to make a triangle. This method will work just as well and will give you about 40 plus triangle shaped ravioli. Either way works just as good as the other.
- Cook them right away, or you can freeze them right on the sheet and bag them up and freeze for later. NOTE: If you have any left over filling, add some onions, peppers and make a quesadilla or a grilled shrimp sandwich.
- Cook -- In a pot of salted medium boiling water, add the ravioli and cook 3-4 minutes. When they float, they are done. Remember the filling is already cooked, so you are just heating them through. They don't take long.
- Serve -- Just top the ravioli with your sauce, some fresh basil and grated parmesan cheese. And ENJOY!
- Don't forget the salad and crusty garlic bread!
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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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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!
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>