I love pasta’s; you can wake me up for all different kinds of it; penne, cannelloni, a ‘regular’ tagliatelle but especially ravioli. In this case I wanted to make my birthday a little bit more festive and decided to make ravioli’s with Dutch shrimps and a creamy lobster sauce, which I luckily still had in my freezer. It’s always convenient to have a bit of stock saved in your freezer. How to make lobster stock? You can find the recipe here.
Ingredients for 2 pers.:
- For the pasta:
- 200 gr fresh pasta flour
- 2 eggs
- a dash of salt
- For the filling:
- 200 gr Dutch shrimps
- 1 red onion
- fresh parsley
- For the sauce:
- 100 ml un-whipped whip cream
- 250 ml lobster stock
- 1 teaspoon maizena
- fresh basil
How to prepare it:
Put the flour, the eggs and a dash of salt together in the food processor and let it run. The dough will come together in one ball, as soon as that is the case it’s ready.
Place the lobster stock on the heat and let is boil as long as you are working on the ravioli.
Put the dough in the fridge and start with preparing the filling. Put the shrimps in your food processor and blend it until it’s chopped into crumbles. Chop the parsley and the red onion into very small pieces as well. Put a baking pan on the stove. Add a bit of oil. Once the oil is hot you can put the onions in the pan. Let them fry for 2 minutes and then add the shrimps and some pepper. Bake the shrimps for about 5 min. Add the parsley (keep some separate to garnish the dish), stir well and take it of the stove.
Put some flour on a clean spot on your dresser. Roll out the dough and make two long pieces, take these through the lasagna settings (3 times) of your pasta machine. Make sure they are wide enough to create the ravioli’s from. I have a ravioli-shaper that allows me to create 12 ravioli’s at once (TIP) this is really convenient and if you plan to make ravioli’s more often I would really advice you to get one of these.
Add some flour on your ravioli shaper and roll out the first piece on top of the ravioli shaper, make sure all sides are well covered. Fill up the dough (in the holes) with the shrimps. Once they are all filled, you put the second pasta sheet on top. Use your rolling pin to strongly press the two pasta sheets together. Make sure all edges are sticking together. Carefully take out the ravioli’s.
Put a pan with water on the stove, once the water is boiling you add some oil and salt. Add the ravioli’s carefully, they need to cook for about 5 – 6 minutes.
Now add the cream to the lobster stock and bring back to the boil. Taste for a moment if it is necessary to add some salt and pepper. If this is not necessary, you can tie the sauce a little with a teaspoon of cornstarch dissolved in water. Keep stirring well so the sauce does not fry.
Serve the ravioli’s with a bit of the lobster sauce and some fresh basil leaves.