Shrimp and Lemon Ravioli

Name: Shrimp and Lemon Ravioli
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 Eggs; 200 g of All Purpose Flour; 400 g of Shrimp Tails; 280 g of Ricotta Cheese; 1 Lemon Peel; 3 sprigs of Thyme; Salt; White Pepper

Perfect for any occasion and great for Christmas Eve dinner, Shrimp and Lemon Ravioli are simple to make, with a shrimp and ricotta filling.

Difficulty Medium
Preparation 1 hour
Cooking 5 minutes
Servings for 4 people

It’s truly hard to find seafood ravioli tastier and more delicate than these Shrimp and Lemon Ravioli. Perfect for special occasions, even when you’re asked to put together a meatless menu, they will win over even the most demanding palates with their refined flavor. The sauce is up to you, too, from the simplest ones with butter or cream to fresher, more flavorful ones with cherry tomatoes.

The Shrimp and Lemon Ravioli recipe is quite simple: once you’ve made classic egg pasta, all you have to do is clean the shrimp, chop them with a knife and mix them with ricotta to make the filling. This mild cheese is perfect for making seafood ravioli creamy without masking their flavor.

If you’re looking for other seafood first courses made with fresh pasta, don’t miss Creamy Tagliatelle with Cream and Shrimp, Green Tagliatelle with Shrimp and Pappardelle with Tuna and Tomato.

Ingredients for 4 people

2 Eggs
200 g of All Purpose Flour
400 g of Shrimp Tails
280 g of Ricotta Cheese
1 Lemon Peel
3 sprigs of Thyme
Salt to taste
White Pepper to taste

Copy Ingredients List

Open in App

Method

To make the Shrimp and Lemon Ravioli, start by putting the flour in a bowl. Then add the lightly beaten eggs and start mixing, first with a fork and then by hand.
When the dough starts to firm up, finish kneading it on a pastry board to get a smooth, even ball. Let it rest under the upturned bowl for at least an hour before going on.
Meanwhile, clean the shrimp tails following our guide, first removing the shell and then the vein.
Coarsely chop them with a knife, then transfer them to a bowl and mix them with the ricotta, a pinch of salt, a pinch of pepper and the flavorings, that is, the grated lemon zest and the thyme leaves.
Cover the filling with a sheet of plastic wrap and put it in the fridge.
Now take the dough and divide it into two parts. Using the pasta machine and some fine semolina, roll it out to the thinnest setting, reducing the thickness gradually, one notch at a time.
Spoon the filling onto one of the two sheets with a teaspoon, forming two rows along its whole length, about 3 cm apart.
Cover with the other sheet, pressing firmly where the layers of dough touch, then cut out the ravioli with a fluted pastry wheel.
Spread them out on a wooden board dusted with semolina until it’s time to cook them. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace the thyme with another herb. Parsley goes perfectly with the delicate flavor of the shrimp.

Tips

You can make the Shrimp and Lemon Ravioli a few hours ahead and keep them on a cutting board until it’s time to boil them. Be careful, though, to lower them into salted water that is not at a full boil, so they don’t break.

Storage

Shrimp and Lemon Ravioli keep for a month in the freezer. Just spread them out on a tray and, once they’ve hardened, put them in freezer bags, already divided into portions.