Ravioli With Shrimp Tomato Sauce Food

RAVIOLI WITH SHRIMP TOMATO SAUCE

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP

Steps:

• Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
• To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
• Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
• Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
• Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
• Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
• Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

CHEESE RAVIOLI WITH SHRIMP AND TOMATO-CREAM SAUCE

Steps:

• Heat butter in a medium skillet; add in garlic; saute 1 minute.
• Add in tomatoes; cook, stirring to break them up with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes.
• Meanwhile, boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.
• Add to the reduced tomato sauce; stir in the shrimp; simmer over low heat 5 minutes.
• Stir in the basil; season with salt and pepper.
• Cook the ravioli in plenty of boiling salted water until tender; drain.
• Place on a platter or divide between 4 individual dishes and spoon sauce over pasta.

RYAN'S RAVIOLI WITH SHRIMP AND TOMATO-CREAM SAUCE

Steps:

• Begin heating water to cook ravioli.
• Heat butter in medium skillet; add garlic and saute 1 minute.
• Add tomatoes and stir until mixture is slightly reduced, about 10 minutes. If you are using whole tomatoes, break them up with the side of a spoon while cooking.
• Boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.
• Add ravioli to boiling water and cook according to package.
• Add cream to the tomato sauce. Stir in shrimp and simmer over low heat for 5 minutes.
• Stir in basil.
• Drain ravioli and place in large serving bowl. Pour tomato-cream sauce over the top and serve.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

SHRIMP AND CHIVE RAVIOLI WITH GRAPE TOMATO SAUCE

Steps:

• Make the Pasta Dough for Ravioli and set aside to rest.
• Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.
• Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
• Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
• Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
• Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
• To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
• Yield: enough for 48 ravioli