Saturday Supper: Crab & Shrimp Ravioli

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).
Crab & Shrimp Ravioli
serves 4-6

for the pasta:
1 1/2 c. flour
1 1/2 c. semolina flour
1/2 t. salt
4 eggs
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.
3. Roll out a second ball of dough the same as for the first, but stop at one setting thicker than the bottom layer.
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 cook, boil lightly salted water in a large, wide sauce pan. Boil ravioli, uncrowded in batches for 3-5 minutes until al dente. Drain well and serve with a sauce of your choosing (we used a cream sauce with fresh parmesan).

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.

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  1. That looks SO delicious!!!

    Much love,
    Future Mama

  2. You make that look easy. I'm a life-long vegetarian, but can easily see that adapted to a squash filling, or just about anything.

  3. Anonymous2/12/2011

    yum, that looks amazing!!

  4. Eric - I'd love a mushroom filling, or a four cheese. Mmmmmmm

  5. Holy YUMMY! Those look excellent. Would probably do wonton wrappers because I am extra lazy but will definitely try this.


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