Twist on Open Pasta Ravioli with Perfect Sauce

 Last year I gave as a gift these ramekins that came with this big shell pasta as gifts. When we were on a recent we enjoyed twice this open shrimp ravioli filling pasta in a small similiar type of pasta along with a lobster sauce. I was able to find a shrimp ravioli filling recipe along with a lobster sauce recipe (that I added extra shrimp instead of the lobster. It was decadent and delicious! Then funny thing my daughter sent me a picture from a local Italian restaurant offering almost this exact same presentation!

 So this shows its a mixture of the 2 recipes I found. Would work great with Paccheri Rigati or a jumbo shell pasta.

To make a delicious shrimp ravioli filling with mascarpone and ricotta cheese, follow these steps:

Ingredients

• 1 lb medium shrimp, peeled, deveined, and chopped
• 2 cloves garlic, minced
• ½ cup diced onion
• 1/2 stick butter
• 2 tablespoons olive oil
• 1/2 cup ricotta cheese
• 1/4 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest (optional, adds brightness)
• Salt and pepper to taste 

Instructions

1. Prepare the Shrimp: In a pan, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped shrimp and cook until they turn pink and opaque, 3-5 minutes. Remove from heat and let cool slightly.
2. Combine Filling Ingredients: In a bowl, combine the cooled shrimp mixture, ricotta cheese, mascarpone cheese, Parmesan cheese, and chopped parsley. Add lemon zest if desired for extra brightness. Season with salt and pepper to taste.
3. Form the Ravioli: If using store-bought wonton wrappers, brush the edges with an egg wash before adding a tablespoon of filling to the center. Top with another wrapper and seal tightly, pushing out any air pockets. If making fresh pasta dough, roll it thinly and use a ravioli cutter or mark circles to place the filling.
4. Cook the Ravioli: Bring a large pot of salted water to a boil. Reduce to a simmer and gently add the ravioli, cooking for 3-4 minutes until the pasta is cooked and the ravioli float to the surface.
5. Serve: You can serve the ravioli with a simple sauce like a lemon butter sauce, a vodka sauce, or a light cream sauce made from the pan drippings and a splash of stock or pasta water. Garnish with fresh Parmesan and parsley.

THE SAUCE

• 1 tablespoon unsalted butter
• 1 shallot
• 2 cloves fresh garlic
• 1 teaspoon tomato paste
• ⅓ cup white wine like sauvignon blanc
• 1 cup heavy cream
• 2 ounces freshly grated parmesan cheese (about 1 cup when finely grated)
• ¼ teaspoon dried tarragon
• ⅛ teaspoon paprika
• salt and pepper to taste
• 9 ounces lobster ravioli
• Fresh parsley or basil optional garnish

Instructions

• PREP: Set a large pot of well salted water to boil. Finely dice shallot, mince garlic, and finely grate parmesan cheese. Measure out other ingredients.
• SAUTÉ: Heat a saucepan over medium-low heat and melt butter. Saute shallots for about 5 minutes until softening and translucent. Add in garlic and cook another minute while stirring.
• CARAMELIZE: Add in tomato paste and cook for 1-2 minutes while stirring until it darkens.
• DEGLAZE: Deglaze with white wine and cook for another 2 minutes, allowing the alcohol to burn off.
• SIMMER: Slowly stir in heavy cream. Add in tarragon, paprika, and parmesan cheese. Simmer on low until sauce reaches desired consistency, about 5 minutes. Add salt and pepper to taste.
• BOIL: While sauce is reducing, boil ravioli according to package directions. Transfer ravioli to the cream sauce with a splash of pasta water as needed.
• SERVE: Serve hot. Garnish with fresh chopped parsley, basil, or extra additions as desired.