Recipe: Goat Cheese and Shrimp Ravioli

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Great news: shrimp have moved up on the Blue Ocean Institute's Guide to Ocean Friendly Seafood, and with the news, a craving for shrimp hit me hard. We were having some friends over for Sunday supper, so I decided to get the pasta machine out, and make a shrimp ravioli. It tunred out beautifully - and enjoying that fresh shrimp flavor guilt-free was wonderful.

Fresh Goat Cheese and Shrimp Ravioli

serves 4 as a first course

For the pasta:
2 cups flour, plus more for dusting
3 eggs, at room temperature
1 tablespoon olive oil

OR 3 sheets fresh pasta dough (available at Italian markets - in NYC, go to Raffetto's (144 W. Houston)

For the filling:
1 Tbsp. olive oil
4-6 medium Northern Shrimp (from Canada) or Pink Shrimp (from the US)
1/4 cup goat cheese
3 Tbsp. milk
1 Tbsp. chopped fresh thyme leaves
1 tsp. chopped fresh rosemary leaves
Kosher or sea salt
Freshly cracked black pepper

For the sauce:
1 Tbsp. olive oil
1 Tbsp. butter
4-6 medium Northern Shrimp (from Canada) or Pink Shrimp (from the US)
1/2 cup dry white wine

Prepare the fresh pasta dough according to pasta machine's instructions, or any basic pasta dough recipe (Google is your friend here.) Roll pasta out into sheets 3"-4" wide and place between slightly damp dishtowels to rest.

Prepare filling by sautéing shrimp (in shells) in olive oil over medium-high heat for about a minute, until they turn slightly opaque. Remove from heat, allow to cool off enough to handle, and peel shells away. Chop shrimp into pieces. In a bowl, combine shrimp, goat cheese, milk, thyme, rosemary, salt and pepper.

Assemble ravioli by slicing pasta into 3"-4" squares - you should have about 24 squares. Place a spoonful of filling in the center of half of the squares and place each remaining square atop a square with filling. Crimp the edges by pressing down with the tines of a fork. If edges are not sealing, you can apply a swipe of water with your finger, or a bit of whipped egg white. Set ravioli aside on a sheet pan or out on dishtowels. Take care not to let ravioli stick by dusting with flour before placing on top of one another.

When ready to serve, bring a stockpot of salted water to boil. Cook the ravioli carefully (lower in and remove with a slotted spoon), for about 5 minutes, until soft.

Meanwhile, prepare the sauce by sautéing the second batch of shrimp in the melted butter and olive oil over medium-high heat as you did the first time. Reserve the pan with juices. Peel the shrimp, chop, and reintroduce into pan, turning the flame up to high. Add the white wine and let the juices reduce, and completing the cooking process of the shrimp. Place ravioli to pan to coat with sauce and serve.

Per serving, based on 4 servings. (% daily value)
Calories
414
Fat
16.5 g (25.5%)
Saturated
5.2 g (26%)
Trans
0.1 g
Carbs
49.5 g (16.5%)
Fiber
1.8 g (7.4%)
Sugars
1.1 g
Protein
11 g (22.1%)
Cholesterol
32.8 mg (10.9%)
Sodium
134.6 mg (5.6%)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.