Lemony Shrimp Scampi Ravioli Recipe
Prep Time:
1 hour
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • ¾ cup semolina flour
  • 3 cups all-purpose flour
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 1 tablespoon chopped parsley
  • 4 large eggs
  • 3 garlic cloves
  • 8 ounces raw, deveined shrimp
  • 2 tablespoons salted butter
  • 1 tablespoon lemon zest
  • 14 butter crackers
  • ¾ cup ricotta cheese
  • ¼ cup Parmesan cheese
  • 1 teaspoon ground black pepper
  • 1 tablespoon chopped parsley
  • 2 tablespoons salted butter
  • 2 tablespoons minced garlic
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped parsley
  • ¼ cup white wine
  • 1 cup chicken broth
  • ½ cup heavy cream
  • Salt and pepper, to taste
  • ½ cup grated Parmesan cheese
Directions
  1. Make the pasta dough: Combine the semolina and all-purpose flour on a clean surface and form a well in the center.
  2. Add the olive oil, salt, and chopped parsley, and crack all of the eggs into the well.
  3. Using a fork, whisk the eggs until well beaten.
  4. Slowly incorporate the beaten eggs into the flour to form a shaggy dough.
  5. Continue combining the dough by hand, adding water if the dough is too dry.
  6. Continue kneading for about 8 minutes, until you form a smooth, elastic ball of dough.
  7. Make the filling: Finely mince 3 garlic cloves and roughly chop the shrimp.
  8. Heat the butter in a large saucepan on medium heat.
  9. Add the shrimp and garlic and cook for about 3 minutes, until the shrimp are pink and cooked through. Add the lemon zest to the shrimp and remove from the heat.
  10. Crush the crackers into coarse crumbs and place in a bowl.
  11. Add the ricotta cheese, Parmesan cheese, black pepper, chopped parsley, and the shrimp mixture to the cracker crumbs. Mix to combine.
  12. Cut the ball of dough into 6 smaller pieces.
  13. On the large setting of your pasta roller, roll a piece of the dough flat.
  14. Fold the dough into thirds and roll again through the largest setting.
  15. Continue rolling the pasta through each subsequently smaller setting until a thin sheet is formed.
  16. Add 2 tablespoons filling onto the dough sheet. Repeat, leaving 1 inch between each mound.
  17. Fold the dough over the filling, press the dough around the filling, and seal.
  18. Using a fluted cookie cutter, cut the ravioli into half moon shapes.
  19. Repeat with the remaining dough sheets, then set the cut ravioli aside.
  20. Bring a large pot of salted water to a boil.
  21. Add 6–8 ravioli to the pot and boil for 3 minutes, or until the ravioli float. Repeat until all of the ravioli are cooked.
  22. Make the scampi sauce: Heat the salted butter in a large saucepan with the lemon zest, minced garlic, and chopped parsley until fragrant.
  23. Add the white wine and cook on medium-high heat until reduced by half, about 3 minutes.
  24. Add the chicken broth and heavy cream to the pot and cook until heated through. Add salt and pepper, to taste.
  25. Add the Parmesan cheese and the cooked ravioli to the pot. Cook until heated through and the sauce has thickened.
  26. Serve with more Parmesan cheese and lemon zest, if you wish.