Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ravioli blu con tartare di gamberi e ricotta

Blue Ravioli with Shrimp Tartare and Ricotta

Name: Blue Ravioli with Shrimp Tartare and Ricotta
Yield: Serves 2 servings
Ingredients: 9 oz very fresh shrimp (about 250 grams); 3.5 oz ricotta cheese (about 100 grams); 1 lime (zest and juice of half); Salt and pepper, to taste; 1 tablespoon extra virgin olive oil; Recipe here; Shrimp heads and shells; 1 tablespoon chopped shallot; 1/4 cup dry white wine (about 60 ml); 1 teaspoon tomato paste; 2 tablespoons extra virgin olive oil; Pinch red pepper flakes; Pinch salt and pepper; as needed Butter,; A few fresh sage leaves; A few sprigs chopped chives; Chopped pistachios; Lime zest

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

I find making ravioli relaxing: you knead the dough, let it rest, then roll it out and fill it however you like. I enjoy shaping them in different ways to try out various plating styles. These ravioli are delicious, but I still need to find the perfect sauce. Do you have any suggestions?

Ale_Dietro le Quinty @aledietrolequinty

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Ingredients

Serves 2 servings

For the filling
9 ozvery fresh shrimp (about 250 grams)
3.5 ozricotta cheese (about 100 grams)
1lime (zest and juice of half)
Salt and pepper, to taste
1 tablespoonextra virgin olive oil
For the blue fresh egg pasta
Recipe here
Pasta fresca colorata (blu)
For the shrimp bisque
Shrimp heads and shells
1 tablespoonchopped shallot
1/4 cupdry white wine (about 60 ml)
1 teaspoontomato paste
2 tablespoonsextra virgin olive oil
Pinchred pepper flakes
Pinchsalt and pepper
For the sauce
as neededButter,
A fewfresh sage leaves
A fewsprigs chopped chives
Chopped pistachios
Lime zest

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Steps

1

Rinse the shrimp under cold running water. Remove the heads and shells and set them aside. Peel the tails, remove the dark vein, and place the shrimp in a bowl with 1 tablespoon olive oil, lime zest, juice of half a lime, salt, and pepper. Marinate in the refrigerator for 20 minutes.
2

For the bisque: Use scissors to cut off the part of the shrimp heads with the eyes (this prevents bitterness). In a wok, heat 2 tablespoons olive oil and 1 tablespoon chopped shallot. Sauté gently. Add the shrimp heads and shells, lightly crush them with a fork. Increase the heat and deglaze with the white wine. Add a pinch of red pepper flakes, salt, 1 teaspoon tomato paste, and a ladle of water. Simmer, then reduce the heat. Cook for about 20 minutes.
3

For the blue fresh pasta, follow the recipe here.

Pasta fresca colorata (blu)
4

While the pasta rests, prepare the filling. In a bowl, mix the ricotta with a pinch of salt and pepper until smooth. Remove the shrimp tartare from the fridge and add it to the ricotta. Mix until well combined. Transfer the filling to a piping bag.
5

Work the pasta dough. Roll it out with a rolling pin until you have a very thin sheet, at least 4 inches (10 cm) wide. Then use a pasta machine, starting from the thickest setting and working down to the thinnest.
6

If the pasta sheet is very long, cut it and set aside the excess (keep it wrapped in plastic wrap).
7

Using a round cookie cutter, cut the pasta into circles. Place a little filling in the center of each circle and fold the ravioli into your preferred shape. I made some triangular and some classic half-moon shapes. Arrange them on a baking sheet lined with parchment paper and dusted with cornstarch (this keeps the ravioli from sticking). Continue until all ingredients are used.
8

In a skillet, melt the butter over low heat and add the sage leaves to infuse the sauce. Add some lime zest for fragrance and chopped chives.
9

Drop the ravioli into a pot of boiling water. As soon as they float to the surface, remove them with a slotted spoon and toss with the butter and sage sauce, a sprinkle of chopped pistachios, and, if you like, some grated Parmigiano Reggiano cheese.