Last week I wrote about making pasta. This week, as promised, I will show you one possible use.
There are three components to this dish. Pasta, filling and sauce. For instructions on making the pasta sheet, refer to my last post here.
The filling is a made of Shrimp, Scallops, Sauted Garlic &, Onion with Marscapone Basil and an egg. Save the shell from the shrimp. You will use them later.
Spoon the filling into the individual ravioli forms.
Egg another sheet…
Place on top of the form and roll with a pin.
Remove the individual ravioli.
Now for the sauce, which is very quick and easy. You can probably place the ravioli into boiling water as you begin the sauce. Fresh ravioli only take about five minutes in plenty of salted boiling water, The sauce should take you about that, if not less.
Heat a saute pan with EVOO and place a dollop of homemade or store-bought pesto into it and allow to heat through.
Add a dollop of marscapone.
When you shell the shrimp, place the discarded shell into a bowl with boiling water. Now add some of that shrimp juice to the sauce and allow to reduce a little.
Toss the ravioli in the sauce and serve.