Shrimp Ravioli
Succulent shrimp nestled in tender pasta, enveloped in rich, velvety cream and drizzled with silky basil oil.
Ingredients for about 12 ravioli:
Dough:
200g Plain White Flour
2 Whole Eggs
Pinch of salt
A tablespoon of Water (if needed)
Shrimp Filling:
200g Shrimp (peeled, deveined, and chopped)
2 Garlic Cloves (minced)
250g Ricotta
Zest of 1/4 Lemon
1 Egg Yolk
1tsp Minced Salmon (optional)
1/2tsp Dry Thyme
Salt & Pepper to taste
Sauce:
2tsp Alpro Soya Spread (or butter)
1 small Shallot (finely minced)
20ml White Wine
150ml Alpro Soya Cuisine
Salt to taste
Basil Oil (optional):
A Handful of Fresh Basil (around 100g)
200ml Neutral Oil (such as rapeseed, canola or vegetable oil)
Caviar or Fish Roe to serve (optional)
Method:
Start with the dough. Place the flour into a bowl and sprinkle with some salt.
Crack the eggs and start mixing with a spoon until it starts coming together.
Flip the bowl onto a clean kitchen top and start kneading.
This should take around 7 minutes. If needed, adjust with more flour or water to get to a nice firm dough consistency.
Wrap the dough in plastic and refrigerate for at least 30 minutes.
In the meantime prepare the filling. Start by chopping the cleaned shrimp.
Add the shrimp to the ricotta, followed by the minced salmon, egg yolk, lemon zest and thyme.
Mix well and adjust with salt & pepper. Set aside.
Prepare the basil oil by blending it with the oil using a fine-blade food processor.
Prepare a small bowl on an ice bath, with a small sieve and a cheesecloth.
Transfer the blended oil to a small saucepan and bring it to a gentle boil.
Boil for a couple of minutes stirring frequently, then pass it through the sieve/cheesecloth to obtain a silky green oil, full of basil goodness. Use a spoon to drain it well. Discard the basil leaves.
Place the oil into a sterilised bottle and refrigerate. This goes well with tomatoes, mozzarella, bread, bruschetta….You name it!
Assemble the ravioli by thinly opening the dough. Ideally, use a pasta machine to get an even thickness. It should be around 2mm.
Place blobs of filling onto the dough and cover it with another dough sheet.
Remove the air from around the ravioli and gently press them using the thick part of a cookie cutter to create a seal.
Cut the ravioli using a bigger cookie cutter. Alternatively, you can use a traditional ravioli cutter.
For the sauce, bring a saucepan to medium heat and fry the shallot in some soya spread or butter until it starts to soften.
Deglaze the saucepan with some white wine and cook for about a minute until much of the wine has evaporated.
Add the Soya cuisine cream and bring it to a gentle boil.
Adjust with some salt.
In the meantime boil the ravioli in plenty of boiling water for a couple of minutes until they float to the surface.
If you want to obtain a silky cream texture, pass the cream through a sieve and discard the shallot. This is entirely optional but it will give a nicer finish to your plate.
Place the cream back in the saucepan and toss the ravioli in the cream. Cook on a low flame for about a minute.
For plating, place the ravioli into your serving plate and drizzle with the basil oil.
Decorate with a little caviar on top and serve immediately.
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