Heart Shaped Shrimp Ravioli with White Wine Sauce

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valentines homemade ravioli

What’s Up, Hungry People

If you’re aiming to elevate your Valentine’s Day with a homemade dinner that’ll make your significant other’s heart skip a beat, then let me introduce you to heart-shaped shrimp ravioli with a white wine sauce. This dish is the epitome of Italian cuisine crafted with affection. Featuring handmade pasta dough and a savory shrimp filling, this ravioli doesn’t just look stunning—it tastes phenomenal too.

Crafting homemade pasta may seem daunting, especially if, like me, you’re without a pasta press. I’ve gone the old-school route, rolling my pasta by hand, which, trust me, is a labor of love. But for those with a pasta machine or a stand mixer attachment, do yourselves a favor and put it to good use!

Pasta dough is deceptively simple, requiring nothing more than flour, eggs, and a drizzle of olive oil. For a single sheet of ravioli dough, I stick to a ratio of one cup of flour, two eggs, and two teaspoons of olive oil.

romantic dinner for 2 recipe

Here’s What You Need

  • Flour: Provides structure and chewiness to the ravioli dough.
  • Eggs: Binds the dough and filling, adds richness and color.
  • Olive oil: Enhances dough elasticity, adds flavor to both dough and sauce.
  • Salt: Seasoning that enhances the overall flavor of the dough and filling.
  • Raw shrimp: The main protein, offering a sweet, seafood flavor to the filling.
  • Red bell pepper: Adds sweetness and color contrast to the shrimp filling.
  • Butter: Adds richness to both filling and sauce, helps create a creamy texture.
  • Parmesan cheese: Provides a salty, umami flavor to both filling and sauce.
  • Lemon juice: Adds acidity to balance the flavors in the filling and sauce.
  • Ginger: Introduces a spicy, warm flavor to the shrimp filling.
  • Thai seasoning paste: Infuses the filling with a complex, aromatic flavor profile.
  • Tomato paste: Concentrates the tomato flavor in the filling for depth.
  • Paprika: Adds a sweet, smoky flavor to the shrimp filling.
  • Lemon pepper: Seasoning that adds a zesty, peppery kick to the filling.
  • White wine: Deglazes the pan, adds acidity and depth to the sauce.
  • Shallot: Offers a mild, sweet flavor foundation to the sauce.
  • Garlic: Adds a pungent, aromatic flavor to both filling and sauce.
  • Fresh thyme: Provides a subtle, earthy flavor to the sauce.
  • Red pepper flakes: Introduces a spicy heat to the sauce.
  • Cherry tomatoes: Adds sweetness, acidity, and color to the sauce.
  • Heavy whipping cream: Creates a rich, creamy consistency in the sauce.
  • Water: Thins the egg for the wash, helps seal ravioli edges.
homemade ravioli

Let’s Cook!

Diving hands-first into the dough-making process is the way to go. Begin by forming a well in the flour with a measuring cup, then introduce the eggs and olive oil into the center. Breaking the yolks with your fingers, whisk them into the flour until a thick batter starts to form.

crumbly dough
mixing dough
resting dough

It’ll go through a crumbly phase where you doubt everything will come together, but toss in an extra tablespoon of olive oil and keep at it. After a solid kneading session of about five minutes, tuck the dough into a floured and oiled bowl to rest.

Giving it at least thirty minutes allows the gluten to relax and the dough to become more pliable.

mixing filling

Prepping the Filling

While your dough takes a breather, blitz the shrimp, cold butter, and your choice of spices in a food processor to a chunky paste. I prefer my filling with a bit of texture, so a few pulses until the shrimp are finely chopped but not completely pureed works best.

blended shrimp filing

Rolling Out the Dough

Roll out your rested dough on a generously floured surface, aiming for near-translucency. A good benchmark is being able to glimpse the texture of your countertop through the dough—a tip I picked up from Chef Michael White, who suggests the dough should be thin enough to read a watch through it.

rolling out dough
thin dough for ravioli
cutting ravioli

Assembling the Ravioli

For the ravioli, I opt for a metal heart-shaped cutter, perfect for Valentine’s vibes or whenever you’re feeling a touch romantic. If hearts aren’t your style, squares or circles work just as well.

filling ravioli

Place a teaspoon of filling on half of the heart shapes, then get ready to assemble with an egg wash to seal the deal.

adding eggwash to ravioli

Recruit your significant other for a fun, hands-on dinner prep—it’s a great way to bond and make memories.

assembled heart shaped ravioli

After crimping the edges with a fork and ensuring the filling is evenly spread, a quick freeze sets them up perfectly for boiling without the fear of them opening up.

prepped uncooked ravioli

Making the Sauce

For the sauce, start with a generous amount of butter, browning shallots and garlic until fragrant. Deglazing with white wine, then adding thyme and red pepper flakes, introduces layers of flavor.

shallots and butter
red pepper and wine sauce

Cherry tomatoes are added next, simmered in chicken stock until tender and ready to burst. Finishing with Parmesan cheese and a splash of heavy cream, the sauce becomes rich and ready for the boiled raviolis.

cherry tomato and wine sauce
parmesan wine sauce
heavy cream wine sauce

Boiling the Ravioli

It’s showtime for the ravioli! Boil them in salted water for a couple of minutes—they’ll float up and become a bit translucent when they’re ready. Use a slotted spoon to move them from the pot to the sauce, giving them a gentle toss to get them all coated in that creamy, tangy goodness.

boiling heart ravioli

Tips for Heart-Shaped Shrimp Ravioli

  • Rolling the Dough: Achieving a translucent dough is crucial for delicate, tender ravioli. If the dough springs back while rolling, let it rest for a few more minutes before continuing. This rest helps the gluten relax, making the dough easier to roll out thinly.
  • Filling Consistency: The shrimp filling should be chunky, not pureed, to provide texture. If the mixture becomes too smooth, it might run the risk of making the ravioli soggy or bursting open during cooking.
  • Sealing Ravioli: Ensure the edges of the ravioli are well-sealed to prevent them from opening while boiling. Press out any air pockets around the filling before sealing to avoid inflation and bursting.
  • Boiling Ravioli: Do not overcrowd the pot when boiling ravioli to prevent them from sticking together. Cook in batches if necessary, and use a gentle boil to keep the ravioli intact.
  • Sauce Thickness: Adjust the sauce’s consistency by simmering it longer for a thicker sauce or adding a bit of pasta water for a thinner sauce. The sauce should coat the back of a spoon when it’s ready.
  • Freezing Ravioli: If not cooking immediately, freeze the ravioli on a baking sheet before transferring to a freezer bag. This prevents them from sticking together and allows for easy portioning.
  • Serving Suggestion: Serve the ravioli with a sprinkle of freshly grated Parmesan cheese and a twist of black pepper for an extra flavor boost. Fresh herbs, like basil or additional thyme, can add a pop of color and freshness to the dish

Serving It Up

There you have it, Hungry People. Plate up those beauties, maybe with a final flourish of Parmesan and a sprinkle of fresh herbs. And there you go—a Valentine’s Day dish that’s sure to impress.

heart ravioli for valentines day

Well, there you go, Hungry People—your roadmap to crafting some seriously impressive heart-shaped shrimp ravioli with a white wine sauce that’s bound to impress your sweetie. Remember, the secret ingredient in any great recipe is a dash of patience and a sprinkle of fun. Don’t sweat the small stuff; whether your ravioli looks like a work of art or a labor of love, it’s the effort and the flavor that count.

So, whip out that apron, get your hands floury, and let the aroma of cooking from scratch fill your kitchen. Here’s to delicious experiments, joyful cooking, and meals that bring us closer. Grab a fork and dig into this delightful dish that’s sure to become a new favorite.

Cheers to good food and to making memories, one bite at a time. Enjoy!

valentines ravioli recipe

Heart Shaped Shrimp Ravioli with White Wine Sauce

The Starving Chef
Heart-shaped shrimp ravioli paired with a savory white wine sauce for a romantic dinner.
No ratings yet
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Date Night, Valentine’s Day
Cuisine Pasta, Valentine’s Day
Servings 4

Equipment

Ingredients
  

FOR RAVIOLI DOUGH:

FOR SHRIMP FILLING:

  • 10 raw shrimp peeled
  • ¼ cup red bell pepper
  • 2 tablespoons cold butter
  • ¼ cup Parmesan cheese finely grated
  • 2 tablespoons lemon juice
  • 2 tablespoons ginger minced
  • 2 tablespoons Thai seasoning paste (lemon grass, chili, garlic, coriander)
  • 1 tablespoon tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon lemon pepper
  • 1 teaspoon salt

FOR WHITE WINE SAUCE:

  • ½ cup white wine
  • 3 tablespoons butter
  • 1 shallot finely chopped
  • 2 tablespoons garlic minced
  • 2 tablespoons fresh thyme
  • 1 teaspoon red pepper flakes
  • 1 cup cherry tomatoes halved
  • ½ cup Parmesan cheese finely grated
  • ½ cup heavy whipping cream
  • 1 tablespoon lemon juice
  • salt & pepper to taste

Instructions
 

  • Pour the flour into a large bowl and create a well in the center with the bottom of a measuring cup. Add two eggs and one teaspoon of olive oil to the well. Use your hands in a whisking motion to mix, creating a sticky, then crumbly dough.
  • Gradually incorporate the remaining olive oil and knead until a smooth dough forms. Continue kneading for five minutes. Grease the bowl with oil, dust with flour, then place the dough in the bowl. Cover with plastic wrap and a towel and let it rest in a warm, humid place for at least thirty minutes.
  • In a food processor, combine the shrimp, cold butter, ginger, Thai seasoning paste, tomato paste, lemon juice, chopped red bell pepper, Parmesan cheese, lemon pepper, salt, and paprika into a chunky paste-like consistency. Chill until ready to use.
  • Dust a large working surface. Start by kneading and flattening the dough with your hands, then use a rolling pin. Continue flouring, rolling, and flipping the dough until it's about 1/8 inch thick.
  • Flour the top of the dough, fold it in half, dust again, and fold in half once more so the dough is quartered. Roll with the rolling pin until about 1/2 inch thick, then unfold. It should now be 1/16 inches thick.
  • Continue rolling, flouring, flipping, and rolling until the dough is translucent. It should be thin enough to read small type through it.
  • Use a metal heart-shaped cookie cutter to create heart shapes in the dough. Place a teaspoon of filling on half of the shapes. Whisk together the egg and water, then brush the edges of each ravioli. Place a second heart shape on top and press the edges together. Use a fork to crimp the edges. Place completed raviolis on a floured plate. Freeze until ready to cook.
  • In a large skillet over high heat, melt the butter then add the chopped shallots and garlic. Stir until fragrant and browned. Add the wine to deglaze the skillet.
  • Add thyme and red pepper flakes. Once most of the liquid has evaporated, add the cherry tomatoes.
  • When the tomatoes are browning, pour in chicken stock and bring to a boil. Cook until the tomatoes pop when gently pressed, about ten minutes.
  • Meanwhile, bring a large pot of water to a rolling boil. Add the raviolis and cook until the pasta is translucent and the shrimp is cooked through, about 2-3 minutes.
  • As the ravioli cooks, add the Parmesan cheese to the sauce and stir until melted. Pour in the heavy cream, reduce the heat to a simmer, and let the sauce thicken for 2-3 minutes.
  • Use a slotted spoon to transfer the cooked raviolis to the sauce. Gently stir to coat. Season with salt and pepper, to taste. Serve the ravioli with a spritz of lemon juice and garnish with fresh thyme.
Keyword pasta, ravioli, shrimp
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