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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.
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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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