Shrimp Stuffed Ravioli With Pesto Sauce Playful Cooking

We both have a huge list of favorite dishes. So figuring out what to cook for his Birthday lunch was quite a task for me and hence, asked him. He instantly answered: Ravioli. I like that too, but I had never made Ravioli. We always depend on frozen store bought raviolis and make some sauce at home. Then he said, let’s make it from scratch, with a stuffing of our choice. I was zapped! Making ravioli from scratch, never thought of that before. We don’t have a pasta sheet maker, or whatever those are called!

Homemade Pasta for Shrimp Ravioli

Making homemade pasta is fun! All you need is flour, water and egg yolk, some salt and olive oil for flavor. Once you tase homemade pasta you will never go back to store bought. We don’t have any special gadgets for pasta, we did it old school style with rolling pins and cookie cutter.

How to make Shrimp Ravioli?

Prepare the pasta dough first: Mix the egg yolk with the flour, along with little oil and salt. Add water very little by little to form a fairly tight dough. You don’t want it too sticky. Once done, cover the dough in a clear wrap and leave it aside in the refrigerator for 15 to 30 minutes. Now prepare the shrimp stuffing: Finely chop the shrimp and mushroom (I used portobello mushroom but you can use any variety). Lightly saute it with oil, garlic, salt and pepper. We love little spice so added some chili flakes too. Finely once the mixture is cooled we added some parmesan cheese to it.

Rolling and shaping the ravioli without any gadget!

It was not an easy job to make the raviolis, especially when you make them in the traditional Grand Ma fashion by using a rolling pin. Use your dinner table, you would need a big space. Dust the table and the rolling pin with enough flour.We rolled the dough to very fine long sheets. I did it in batches, taking a small amount of the dough and then rolling it.Once it’s done, rub some egg wash on the sheet and place the stuffing on the sheet keeping 1 inch distance between them.Fold the sheet to cover the stuffing. and give a shape of your choice. Make sure you seal the sides properly without leaving any air inside. I used a fork to seal the sides and it worked perfectly fine.It’s very important to keep the raviolis in a plate with some flour on it. If you wish to boil it later, make sure you refrigerate these raviolis.

Here are other pasta dishes you will love!