This was our first foray into the wonderful world of homemade ravioli. We have a very cool ravioli making attachment for our Kitchen Aid, but this filling has big chunks of shrimp that might not fit into the attachment's pockets, so we went for the made-by-hand route instead. The whole process is time consuming, but a lot less so than we expected. And it can be done entirely by hand (although using a pasta roller attachment makes getting the dough nice and thin much easier than using a rolling pin).
for the pasta:
1 1/2 c. flour
1 1/2 c. semolina flour
1/2 t. salt
1T. olive oil
2 T. water
With the paddle attachment on a stand mixer, mix dry ingredients together. Create a well in the center and add the wet ingredients. Mix until incorporated. If the mixture is very dry, sprinkle lightly with a little more water. You don't want the mixture to be crumbly, but you don't want it to be sticky either. Cover with a damp towel and let dough rest while you prepare the filling.
for the filling:
1 T. butter
1 clove garlic, minced
1 T. shallots, minced (or onion if not available)
1/2 lb. raw shrimp, shelled, deveined and chopped
6 oz. lump crab meat (we used canned this time)
6 oz. ricotta cheese
2 oz. fresh parmesan cheese, grated
salt &pepper to taste
In a large sautee pan, sautee garlic and shallots in butter for a minute or two. Add shrimp and cook until pink. Remove from heat, add remaining ingredients, mixing well. Season with salt and pepper.
to assemble the ravioli
Cut the dough into four portions, work with one portion at a time and cover the rest with a damp towel.
1. With the pasta roller attachment on a stand mixer, roll the dough out on the widest setting. Fold into thirds and roll out again. Repeat. After rolling and folding three times, roll again gradually decreasing the thickness, one setting at a time until the dough is just becoming translucent. The same rolling can be done with a rolling pin, if you prefer.
2. Lay rolled dough on a surface dusted with semolina flour. Scoop filling evenly along the dough, leaving plenty of room between each dollop of filling for seams.
4. Lay the second piece of rolled dough on top of the first and press around the dollops of filling, making sure to press out any air pockets before sealing. Press well to seal.
5. Cut with a knife, a decorative scalloped edge rotary cutter, or a small, round biscuit cutter
To freeze, transfer ravioli to a cookie sheet dusted with semolina flour and freeze fully before transferring to freezer bags. Cook in boiling water straight from the freezer.