Shrimp Ravioli
by John Shelton, Executive Chef

Ravioli may seem complicated, but it consists merely of a dough 'pocket,' cut out and filled. The dough that is used is pasta dough. Two main different styles of pasta can be made for ravioli; one consists of a flour base and the other uses semolina. The flour based recipe is one most often used for making pasta, although pasta made with semolina will give a firm-tender bite to the finished piece, and the flavor is much more satisfying.

Pasta dough is basically made out a handful of basic ingredients you may already have in your pantry and refrigerator, and is not hard to put together. Mix the wet ingredients together and add to the dry, mixing until you get a dough that holds together. It is one recipe that is easy to make directly on the butcher block or work surface: no bowls really needed for mixing. Just dump the flour into a pile and make a well, or a dip, to hold the liquid ingredients. Sprinkle the salt over the flour. Mix the wet ingredients together, and add into the well created in the flour. Incorporate this into the flour, and mix until all the ingredients are combined.

Make a well in the flour. Above we used semolina. Make a well, and sprinkle with the salt.	Beat the eggs in a bowl, and add the olive oil, water, and whatever liquid is called for in the recipe.	Incorporate the flour into the wet mixture starting inside and working out.

After mixing in the wet ingredients into the well of dry ingredients, you'll get dough that is ready for kneading. Knead lightly to form a smooth dough.

After kneading the dough, pass through the pasta machine to form a long thin rectangle. Fold this into thirds, and pat to seal. This will then be used to pass through the pasta machine for the final run. By doing this, you'll get the sides nice and smooth, since the rough unfolded edges will be used for the feeding.

Run through the machine for a first pass, about three times the width of the pasta machine. Fold into thirds and pat to remove any air bubbles.

Feed the unfolded ends into the machine several times, each time reducing the thickness a little more until the desired thickness is achieved. a sprinkling of flour over the dough will help to prevent sticking.

When feeding the pasta machine, it helps to dust the dough very lightly as needed to prevent it from sticking to the machine. As you feed it, turn with one hand and with the other, gently direct it out in a straight sheet, or if very long, 'ruffle' it at different intervals to prevent it from bunching up too much as it comes out.

Many pasta machines come with various attachments to make other shapes of pastas besides sheets. As it is being rolled out, the pasta is cut or molded into the shapes needed. On right is an attachment for making spaghetti.

Ravioli

Making ravioli is very simple, and can be done in two ways—using a mold or cutting out shapes.

Molds:

For filling molds, the first step is to lay a sheet of pasta over the mold sheet and lightly indent. Pipe or spoon the filling into the empty cavities, taking care not to over fill them. Lightly brush the pasta with an egg wash to help the second layer stick, and lay the second layer on top. Using your hand, first lightly touch between the cavities removing any air bubbles, then using a rolling pin, roll seal, and to cut as the mold sheets usually have markings between the ravioli. Invert and tap on the work surface to unmold. Gently separate or cut each ravioli between the filling pockets.

Individual:

		When making raviolis using cut outs of pasta, you can use scraps of sheets to cut out the shapes. When using whole sheets, stagger the cuts to be sure you're using the most of the sheets, and getting the most cut outs from it. Using the desired shape of cutter, cut out, and brush with an egg wash for sealing. Fill each cut out pasta with desired filling. The filling doesn't have to be elaborate, and can be as simple as ricotta, fresh basil and tomato. Make sure the filling is in the center of the pasta shape. Fold over each and press lightly to close and to remove any extra air and air bubbles. When closed, cup your hand around the filling and firmly press. Doing this will seal up the ravioli, preventing any filling from coming out during cooking, and to tighten up the ravioli.

As you can see by the above pictures, assembling the pasta itself is pretty straight forward. Below you will find two different styles of pastas: one using all purpose flour and the other using semolina. The semolina will yield a yellowish dough with a nice bite and flavor. The flour recipe will create a dough that is easy to work with, and can be easily flavored. And if you're needing some help with the fillings, below are three to try.

Recipes:

Standard Semolina Pasta Recipe
This recipe is our favorite and is adapted from Bob's Red Mill brand of semolina flour.

1 1/2 c semolina flour
1/2 t salt
2 eggs, beaten
2 T water
2 T olive oil

Mound the flour on a work surface or place in a bowl. Sprinkle with salt. Mix the eggs, water and oil together, and add to the flour, mixing well. Knead the dough by hand until you get a smooth dough. If rolling out by hand, let the dough rest at room temp for about a half hour, covered. If rolling with a pasta machine, procede with instructions above.

Standard Flour Pasta Recipe
Use unbleached flour for best results.

3 c flour
3/4 t salt
4 eggs
2 T olive oil

Mound the flour on a work surface or place in a bowl. Sprinkle with salt. Mix the eggs and oil together, and add to the flour, mixing well. Knead the dough by hand until you get a smooth dough. If rolling out by hand, let the dough rest at room temp for about a half hour, covered. If rolling with a pasta machine, proced with instructions above.

Shrimp Mousse for Ravioli Filling
This recipe can be scaled up or down easily.

5 large shrimp, peeled and deveined
1 piece of white bread, crusts removed
1 large egg
Salt and black pepper
Paprika to taste

In a food processor, place shrimp, bread, egg and a sprinkle of salt and pepper and paprika. Pulse until smooth. Lay out fresh pasta sheets. Cut with a round cutter. Place a spoonful of the shrimp in the center. Moisten one half of a circle with egg wash and fold over pasta, crimp or press to seal. Continue with remaining circles, and shrimp and pasta sheets. Heat a large pot of salted water to boiling. Drop in ravioli and cook until ravioli tests done. Drain and serve with desired sauces.

Ricotta Basil Ravioli Filling
Don't substitute dry basil for fresh in this recipe; the fresh basil adds flavor, color and texture.

8 oz. ricotta
4 oz. cottage cheese
1 oz. fresh grated Parmesan cheese
1 1/2 T fresh chopped Parsely
1 T fresh chopped basil
1 yolk
Salt and fresh ground black pepper to taste

In a bowl, place ricotta, cottage cheese, Parmesan, herbs and a yolk and mix well. Sprinkle with salt and pepper and mix to incorporate. Lay out fresh pasta sheets. Cut with a round cutter. Place a spoonful of the Ricotta Basil Filling in the center. Moisten one half of a circle with egg wash and fold over pasta, crimp or press to seal. Continue remaining pasta and filling. Heat a large pot of salted water to boiling. Drop in ravioli and cook until ravioli tests done. Drain and serve with desired sauces.

Spinach Ravioli Filling
For a different flavor, substitute the Parmesan for Reggiano or Asiago cheeses.

1/2 fresh spinach, parboiled, drained, sqeezed dry, chopped
1/2 lb. ricotta cheese
1 c Parmesan, fresh grated
2 eggs
Seasonings: salt, pepper, allspice, nutmeg to taste

Combine spinach, ricotta, 1 c Parmesan and eggs. Add a little of the seasonings. Place spoonfuls of this in straight rows on the pasta sheets, 2 inches apart. Place another pasta sheet over the top and press down between the mounds. Cut with a fluted cutter. Allow to stand for 15 mins., then boil for 5 minutes in salted water. Alternately, use the filling for ravioli molds.

Photos copyright © 2006.

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