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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Ricotta & Sage Ravioli w/Shrimp

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Involved

Ingredients

Pasta Dough
Corn meal

8 ounces gf ricotta cheese
1 large egg, lightly beaten
Salt and freshly ground black pepper
1 Tablespoon fresh sage, finely chopped
1 Tablespoon fresh Italian parsley, finely chopped

1 pound medium shrimp
1 garlic clove, chopped
1/2 medium onion, coarsely chopped
6 medium tomatoes, coarsely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon red pepper flakes, plus more for garnish (optional)
Salt and freshly ground black pepper to taste

Directions

Peel and devein shrimp, reserving shells. Cover shrimp and refrigerate for later use.

In a food processor, purée garlic, onion, tomatoes, rosemary and red pepper flakes.

Transfer mixture to a small saucepan and add shrimp shells. Simmer for 30-45 minutes, stirring occasionally.

Strain through a regular strainer and then through a fine sieve. The result will be a nice flavorful broth. Adjust seasonings to taste with salt and freshly ground black pepper.

Return broth to saucepan and keep warm over low heat.

Make pasta according to recipe instructions. Roll out into long sheets with a pasta machine. Cover with plastic wrap to prevent it from drying out and dust with corn meal between each layer.

In a medium bowl, combine ricotta, egg, sage, and parsley. Season to taste with salt and freshly ground black pepper.

Cut pasta into 3 inch rounds. Place a teaspoon of ricotta mixture on one half of each round. Brush edges with cold water and fold over pasta to form a half circle.

Pinch edges together and finish with tines of a fork to form a seal. Spread ravioli on a plate and dust with corn meal to prevent ravioli from sticking.

Heat a large stock pot of lightly salted water to a boil. Plunge ravioli and reserved shrimp into stockpot and simmer for about 3-4 minutes or until ravioli are floating at surface and shrimp are just cooked through. Drain.

To serve: distribute shrimp and ravioli among 4 hot soup bowls and ladle shrimp broth over top. Garnish with red pepper flakes, if desired. Serve immediately.

Tips

This recipe calls for making your own pasta dough. Follow the directions for Pasta Dough. This will make more pasta than you will need for this dish, however you can fill the remaining dough with the ricotta mixture and freeze for future use. Just make sure that you dust each layer of ravioli with corn meal to prevent it from sticking together.

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