Directions
When it comes to crafting a refined and sophisticated dish for a special dinner, fish-filled ravioli are an excellent choice. Today, we introduce a delightful alternative: potato and shrimp ravioli. This recipe features a creamy filling made from mashed potatoes, which replaces ricotta, combined with pre-cooked shrimp, all enhanced by a fresh hint of mint. Paired with a simple seafood sauce, these ravioli are sure to impress even the most discerning guests.
Additionally, don’t miss our recipes for paccheri with provola cheese and shrimp, as well as elegant shrimp ravioli with stracciatella and broccoli rabe!
Ingredients for Potato and Shrimp Ravioli
To create our delicious ravioli, we need a handful of fresh and genuine ingredients:
- For the pasta:
- 200g all-purpose flour
- 100g semolina flour
- 3 eggs
- For the filling:
- 300g potatoes
- 200g shrimp
- 1 egg
- Fresh mint leaves
- Salt to taste
- For the sauce:
- 250g cherry tomatoes
- 2 cloves garlic
- Extra virgin olive oil
- Salt and pepper to taste
- A splash of white wine
Preparing Fresh Pasta
Let’s start by making the fresh pasta. In a large bowl, combine the two types of flour and add the eggs. Begin mixing with a fork. Once the ingredients are combined, knead the dough with your hands until you achieve a smooth, homogeneous mixture. Cover the dough with a cloth and let it rest at room temperature for about 30 minutes.
Making the Potato and Shrimp Filling
Meanwhile, peel the potatoes and cut them into cubes. Cook them in salted water for about 25 minutes. While the potatoes are cooking, let’s work on the shrimp. Peel the shrimp, remove the black vein, and chop them into pieces. Heat some extra virgin olive oil in a pan and sauté two cloves of garlic. Add the shrimp and cook until they turn pink. Once cooked, roughly chop the shrimp and set aside.
After the potatoes are ready, drain and mash them in a bowl. Mix in the chopped shrimp, the egg, and finely chopped mint leaves. Blend everything well and adjust the seasoning with salt.
Forming the Ravioli
Take the pasta dough and roll it out on a floured surface until it is thin, about 1 mm thick. Place small amounts of filling on one half of the pasta sheet, spacing them about 4 cm apart. Fold the other half of the sheet over the filling and seal the edges tightly, making sure to remove any air to prevent the ravioli from breaking during cooking.
Using a round cutter, cut out the ravioli and further seal the edges with the tines of a fork. Place the ravioli on a floured tray and set them aside until you are ready to cook them.
Preparing the Sauce
To make the sauce, warm a drizzle of olive oil in a pan and add the chopped cherry tomatoes. Cook them over low heat until they soften. Add any remaining shrimp and a splash of white wine, allowing the alcohol to evaporate. Season with salt and pepper.
Cooking the Ravioli
Bring a pot of salted water to a boil and cook the ravioli until they float to the surface, indicating they are done. Carefully drain them and transfer directly to the pan with the sauce. Toss gently to coat the ravioli in the flavorful sauce.
Plating and Garnishing
Serve the potato and shrimp ravioli generously dressed, garnishing each plate with fresh mint leaves for an extra touch of freshness.
Conclusion
These potato and shrimp ravioli are perfect for special occasions, bringing color and flavor to your table. The combination of fresh ingredients and the delicacy of this preparation makes them utterly irresistible. Don’t forget to share this recipe with your friends, and feel free to explore the suggested variations for a diverse and inviting menu. Enjoy your meal!
