The City Magazine Since 1975

Shrimp Ravioli with Roma Tomato Sauce

November 2017
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SERVES: 
6
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INGREDIENTS: 

For the Roma tomato sauce:

6 cups peeled, seeded, and finely chopped Roma tomatoes
1 cup chopped sweet onion
1 Tbs. chopped garlic
Leaves from 1 sprig oregano
2 Tbs. olive oil
2 Tbs. finely chopped flat-leaf parsley
Pinch of kosher salt and black pepper

For the shrimp:

1 Tbs. olive oil
1 Tbs. minced garlic
2 lbs. local shrimp, peeled and deveined

For the fresh ricotta cheese:

1 qt. whole milk
1/4 cup fresh lemon juice
Kosher salt and ground white pepper
1 Tbs. finely chopped flat-leaf parsley

For the pasta dough:

3/4 cup durum flour
1/2 cup semolina flour
2 eggs
1 tsp. kosher salt

DIRECTIONS: 

For the Roma tomato sauce:

Combine all of the ingredients in a large sauté pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer the sauce, uncovered, until thickened, about 15 minutes. Use immediately, set aside at room temperature for up to two hours, or refrigerate for up to two days.

For the shrimp:

Mix the oil and garlic together in a large bowl. Add the shrimp, toss, cover, refrigerate, and let marinate for 20 minutes.

Working in batches so that you can cook the shrimp in one layer, heat a large cast-iron skillet over high heat until smoking, lay shrimp onto the hot skillet, and cook them for two minutes. Flip the shrimp over and cook an additional two minutes, or until they have started to curl and turn pink. Remove from the skillet and let cool enough to handle. Mince half of the shrimp. Place in separate containers, cover, and refrigerate.

For the fresh ricotta cheese:

Place the milk in a heavy-bottomed saucepan and heat over low heat, stirring frequently, until it reaches 180°F, about six minutes.

Remove the saucepan from the heat, add the lemon juice, and continue to stir until curds form, about one minute.

Line a large fine-mesh strainer with a double layer of cheesecloth, place it over a bowl, and pour the curds into it. Allow the curds to drain for one hour, or until all the liquid has drained through, leaving only fresh ricotta cheese. Transfer the ricotta to a container and season to taste with salt and white pepper. Fold in the minced shrimp and the parsley, cover, and refrigerate for up to four hours.

For the pasta dough:

Combine the two flours, then pour them onto a clean work surface. Make a well in the center of the flours. Crack the eggs into the well and gradually incorporate them, using a fork to carefully push flour into the well. As the dough comes together, knead it with your hands until smooth and firm.

Pat the dough into a smooth disc, wrap it in plastic wrap, and rest it at room temperature for at least 45 minutes or up to one hour.

Using a pasta machine, start with the widest setting and pass the dough through the rollers, reducing the settings, until the sheet of dough is about 1/16th-inch thick. Cut the sheet of dough in two equal pieces.

Brush the bottom piece lightly with water. Place heaping tablespoons of ricotta and half of a shrimp at approximately half-inch intervals along the sheet of dough. Lay the other sheet on top and press down around each area of filling. Cut midway between each to form the ravioli and crimp their edges (you may also use a ravioli stamp, as pictured on page 152). Cover tightly and refrigerate for up to a day ahead until ready to cook.

Bring a large pot of salted water to a boil over medium-high heat, add the ravioli, and cook four minutes, or until the ravioli float. Drain well, place in a bowl, and top with sauce.