Seafood Ravioli Recipe

May 29, 2019

Seafood Ravioli

Yield: 4 Servings

¼ pound of shrimp
¼ pound of crawfish tails
¼ pound of crab meat
1 cup of heavy whipping cream
½ cup of grated parmesan cheese
¼ cup of ricotta cheese
Pecorino Romano cheese (to garnish)
Table spoon of thyme
½ cup of seafood stock
3 cups of flour (whole wheat or any type you prefer)
4 eggs
8 ounces of mushrooms
4 ounces of diced red bell pepper
4 ounces of diced green bell pepper
4 ounces of diced yellow onion
2 cloves of garlic
Italian parsley
Kosher salt
Black pepper
Garlic powder
Cayenne pepper
Smoked paprika
Extra virgin olive oil

Pasta Dough:
Make a well with the flour and crack the eggs.  Light beat the eggs and begin to fold the flour into the eggs.  Keep kneading the dough into a ball and wrap in plastic wrap.  Allow the dough to sit in the refrigerator for 30 minutes.
Ravioli Filling:
Chop the crawfish and shrimp into small pieces.  Combine the shrimp, crawfish, and crab meat into a mixing bowl.  Season with a teaspoon of kosher salt, a teaspoon of pepper, a teaspoon of garlic powder, a teaspoon of smoked paprika and a teaspoon of cayenne pepper.  Add in a small handful of parsley, a table spoon of thyme, and ¼ cup of ricotta cheese.  Mix well and place mixture into a heated skillet with olive oil.  Let the mixture cook for 2 minutes, while constantly turning in the pan.
Seafood Stock (optional):
Add the shells from the heads and tails of the crawfish and shrimp into a pot with 8 cups of water and bring to a boil for 15 minutes.

Pasta Sauce:
Add extra virgin olive oil to a skillet and saute mushrooms, red and green bell peppers, onions, and garlic in a skillet for five minutes (or until the seasonings are soft).  Add ½ cup of seafood stock (can use store bought chicken or seafood stock) and let everything simmer until the liquid is reduced to half.  Add the heavy whipping cream and simmer for 2 minutes.  Season the pasta sauce to taste, with the previous spices used in the ravioli filling.  Add the Parmesan cheese and let it simmer for 2 minutes or until it the sauce thickens to your liking.  Add a small handful of parsley and cook for 30 seconds.
Use a cookie cutter or a knife to cut out circles or squares for the pasta.  Use almost a tablespoon of filling (can be less or more depending on the size of the dough) and place the filling in the middle of one of the pasta cutouts.  Then place another cutout on top and gently press around the edges.  Use a fork and press gently around the edges of the dough to make ridges. 
Place the ravioli in a pot of salted boiling water and allow the pasta to cook for about 7 minute.  Remove the pasta from the water and add the pasta sauce on top.  Garnish with parsley and freshly grated pecorino Romano cheese.
You can use pre-made dough or wanton wrappers if you don’t want to make the dough from scratch.

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