Ravioli is the quintessential Italian dish that combines the artistry of pasta-making with the delightful surprise of a delicious filling. In this recipe, we’re pairing succulent shrimp with earthy porcini mushrooms to create a flavor-packed filling, topped off with a rich, aromatic sauce. If you’ve ever wanted to make your own ravioli from scratch, this step-by-step guide will walk you through every process, from preparing the dough to creating the perfect sauce.
Ingredients
For the Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 4 large egg yolks
- 1 tablespoon extra virgin olive oil
- 1 tablespoon milk (or more, depending on dough consistency)
For the Filling:
- 1/2 cup fresh shrimp (peeled and deveined)
- 1/2 cup porcini mushrooms (fresh or dried, rehydrated)
- 2 cloves garlic (whole, for infusing oil)
- 1 tablespoon extra virgin olive oil (for sautéing)
- Salt and pepper to taste
- 1 teaspoon fresh thyme (chopped)
- 1 egg yolk
- 1/4 cup freshly grated Parmesan cheese
For the Sauce:
- 3 medium tomatoes (peeled and sliced)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic (whole, for infusing oil)
- 1 teaspoon fresh thyme (chopped)
- Salt and pepper to taste
- Optional: 1/4 cup cream (for a creamy twist)
To Serve:
- Fresh parsley (for garnish)
- Shaved Parmesan (for garnish)
- Optional: Toasted breadcrumbs (for added crunch)
Step 1: Prepare the Dough
Making ravioli dough from scratch is easier than it sounds. Start by placing the flour in a mound on a clean countertop. Create a well in the center of the flour, resembling a small volcano, and crack the egg yolks into the center. Add a splash of milk and a drizzle of olive oil.
Using your fingers, gently break the egg yolks and mix them into the surrounding flour. Gradually draw the flour into the wet mixture until a dough starts to form. Keep kneading the dough with your hands, incorporating any stray bits of flour. The goal is to create a smooth, elastic dough that’s firm but pliable. If it’s too sticky, add a little more flour.
Once the dough comes together, knead it for about 10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes to allow the gluten to relax, making it easier to roll out later.
Step 2: Prepare the Filling
While the dough is resting, let’s prepare the shrimp and mushroom filling.
In a sauté pan, heat the olive oil over medium heat and add the whole garlic cloves. Allow the garlic to infuse the oil, becoming golden brown and fragrant, but be careful not to burn it. Remove the garlic from the oil and discard it.
Add the shrimp to the pan and sauté for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Next, chop the porcini mushrooms (if using dried, make sure they are rehydrated beforehand) and sauté them in the same pan for 3-4 minutes until they release their moisture and become tender.
Finely chop the shrimp and mushrooms and mix them together in a bowl. Add the grated Parmesan, egg yolk, and fresh thyme. Season with salt and pepper to taste. Set the filling aside.
Step 3: Make the Sauce
In a separate pan, heat the olive oil and garlic over medium heat. When the garlic becomes fragrant and golden brown, remove it and add the peeled and chopped tomatoes. Allow the tomatoes to cook for 1-2 minutes until softened.
Add a pinch of salt, pepper, and fresh thyme to taste. If you prefer a creamy sauce, add a splash of cream to the pan and stir to combine. Let the sauce simmer while you assemble the ravioli.
Step 4: Roll Out the Dough
Once the dough has rested, it’s time to roll it out. Divide the dough into small sections to make it easier to handle. Using a pasta maker or a rolling pin, roll each piece into a thin sheet. For best results, roll the dough until it’s almost paper-thin.
Dust the dough with flour as needed to prevent it from sticking. If you’re using a pasta maker, run it through the machine to get an even thickness. If rolling by hand, aim for a consistency where you can see your hand through the dough.
Step 5: Assemble the Ravioli
Lay one sheet of pasta on a floured surface. Using a spoon or a pastry bag, place small mounds of the shrimp and mushroom filling about 2 inches apart on the dough.
Lightly brush the edges of the dough with a beaten egg to help seal the ravioli. Carefully fold the dough over the filling to create a half-moon shape, then press the edges to seal. Use a dough cutter or a knife to cut around each ravioli, ensuring the edges are tightly sealed.
Step 6: Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water in batches. Cook the ravioli for 3-4 minutes or until the pasta is tender and the filling is heated through. Use a slotted spoon to remove the ravioli and set them aside.
Step 7: Finish the Sauce and Serve
Return the ravioli to the pan with the sauce and toss gently to coat. Allow the ravioli to simmer in the sauce for 1-2 minutes, letting the flavors meld together.
Serve the ravioli hot, garnished with freshly chopped parsley and shaved Parmesan. For added texture, sprinkle some toasted breadcrumbs on top for a delightful crunch.
Final Tips:
- For a smoother filling: If you prefer a more uniform texture, you can pulse the shrimp and mushrooms in a food processor before mixing with the egg and cheese.
- Making ahead: You can freeze the uncooked ravioli. Just lay them out on a baking sheet in a single layer, freeze them for an hour, then transfer to a freezer bag. When ready to cook, boil straight from the freezer.
Conclusion
This homemade shrimp and porcini mushroom ravioli is a labor of love that’s well worth the effort. The tender pasta, rich filling, and aromatic sauce come together to create a dish that’s sure to impress your family and friends. Whether it’s a special occasion or just a weekend dinner, this recipe will elevate your cooking and bring the flavors of Italy right into your kitchen.