Amy's Favorite Recipes: Spinach Ravioli with Lemon-Dill Cream Sauce and Shrimp

Spinach Ravioli with Lemon-Dill Cream Sauce and Shrimp

A jumbo spinach ravioli is stuffed with a ricotta and parmesan cheese mixture covered with a lemon-dill sauce and jumbo shrimp. Although I have made jumbo ravioli this can easily be used to make smaller ravioli.

Ingredients:

For ravioli:

  2 3/4 cups flour
  ½ tsp. salt
  2 eggs, beaten
  ¼ cup water
  1 tsp. olive oil
  1 pkg. frozen spinach, thawed and drained

For filling:

  15 oz ricotta cheese
  1 egg, beaten
  ¼ cup shredded parmesan cheese
  ¼ cup fresh spinach, finely chopped
  1-2 garlic cloves, minced
  ¼ cup shallot, minced

For sauce:

  1 pint heavy cream
  1 tbl. lemon pepper seasoning
  juice of a lemon

For shrimp:

  1 lb. shrimp (16-20 count or larger), peeled and deveined
  1 tbl. garlic pepper seasoning
  ¼ cup olive oil

Spinach Ravioli with Lemon-Dill Cream Sauce and Shrimp

Instructions:

Combine flour and salt in electric mixing bowl. Then combine eggs, water, oil and spinach in a different bowl. Pour egg mixture into mixing bowl. Begin mixing slowly using the dough hook. When dough is formed, continue with dough hook to knead for 7-10 minutes. Then cover dough and allow to rest for 10 minutes. Divide dough into quarters. Using a pasta machine, pass dough until about 1/16 inch thick.

Combine all ingredients for filling. Now determine size of ravioli to make. You will need to cut the ravioli sheet to twice the length to make one ravioli. So a ravioli that will be about 1½-inch wide and 1½-inch tall will need to be cut to 1½-inch wide and 3-inches tall. Place about a teaspoon of filling near the center of the cut ravioli. Then lightly brush the edges of the ravioli with a beaten egg. Fold the ravioli sheet to cover filling and press the edges to seal. Either use a pasta cutter to ensure the edge is sealed or use a fork to seal the edges. Ravioli can be made in advance and stored in the refrigerator until ready to cook.

Coat shrimp in olive oil and seasoning. Cook over medium heat until shrimp turns white. Shrimp will cook very quickly.

In a small saucepan, heat cream. Bring to a gentle boil and continue to cook about 30 minutes to reduce. Remove from heat and stir in seasoning and lemon juice.

Cook ravioli in a salted boiling water for about 2 minutes.

To serve: Place cooked ravioli in pasta bowl. Spoon some lemon-pepper sauce over ravioli. Top with cooked shrimp and some shredded fresh spinach.

Note: The pasta can be easily made without an electric mixer and pasta machine. To mix dough without an electric mixer, place flour and salt in a pile on a clean counter and create a well in the center. Pour the egg mixture into the well and use two fingers to gently begin to stir from the center. When all combined, begin to knead dough and add more flour as necessary.

To make ravioli sheets without a pasta machine, use a rolling pin on a floured surface. Roll dough into a 12x12-inch square that is about 1/16 inch thick.

Serves: 4-6

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