Lemon Cream Shrimp Ravioli
You might think Lemon Cream Shrimp Ravioli is something you can only get in restaurants, but with this step-by-step easy ravioli recipe, you'll be able to make your own version from the comfort of your own kitchen! Learn how to make this tasty weeknight meal by following the instructions below. Share this homemade ravioli recipe with all your friends; everyone loves a great seafood pasta!
Ingredients
- 1 pound cooked Colossal Shrimp (13-15/lb.), minced
- 15 ounce ricotta cheese
- 16 ounce fresh Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 medium shallot, minced
- 1 cup seasoned breadcrumbs
- 2 large eggs, beaten, seasoned with salt & pepper
- 1 package won ton wrappers
- 1/3 cup butter
- 2 tablespoon flour
- 1/3 cup heavy cream
- 2 tablespoon white wine
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 large egg yolk
- 1/3 cup shaved Parmesan cheese
Instructions
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In a large blow, combine shrimp with ricotta, mozzarella, 1/2 cup Parmesan, shallot, bread crumbs and egg mixture.
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Place a small spoonful of filling in center of a won ton wrapper. Dip your finger in a small dish of water, and wet the edges of the wrapper. Fold in half to form a triangle shape and press the edges firmly together to form a seal. This is very important to make sure the filling does not leak out of the wrapper while cooking!
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Cook formed ravioli in a pot of boiling water for 3-5 minutes. Drain and pour into serving dish, drizzle with olive oil and stir to keep from sticking.
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Melt butter and add flour. Stirring constantly, slowly add cream, wine, lemon juice, zest, yolk and shallot, and heat on medium for about 5 minutes.
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Add the cheese last, this will thicken the sauce. Season with salt and pepper. Pour over ravioli and serve.