Shrimp Ravioli
A stunning, refined Italian dish. Pure delight! Shrimp ravioli will impress even the most demanding gourmets. This stuffed Italian pasta has earned its well-deserved recognition and love.
Updated : 04 June, 2025
Easy
About 45 min.
Ingredients
Dough
100 grams
Wheat flour
1
Eggs
1 tablespoon
Vegetable oil
0.2 grams
Salt
Filling
100 grams
Shrimp
100 grams
Mozzarella
to taste
Ground black pepper
to taste
Salt
Sauce
100 grams
Cherry tomatoes
100 milliliters
Cream
60 grams
Shrimp
20 grams
Butter
1
Garlic
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use premium-grade flour. Any vegetable oil will work – I used olive oil.
Step 2
Sift the flour with salt into a bowl and make a well in the center. Add the egg and oil. Knead into an elastic, smooth dough. Wash the egg beforehand using food-safe soap.
Step 3
You may need more or less flour depending on its properties. Don’t add too much just to reduce stickiness – the dough may turn rubbery. Better to flour the rolling pin and surface; the dough will absorb what it needs.
Step 4
Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 20 minutes.
Step 5
Meanwhile, prepare the filling. You can substitute shrimp with other seafood, like squid. Mozzarella can also be replaced with any cheese you prefer.
Step 6
Boil the shrimp in advance, then peel off the heads and shells. Chop them into small pieces. You'll need 100g (3.5 oz) of cleaned shrimp, so get extra. Try to remove the black vein from the back.
Step 7
Drain the mozzarella from the brine and dice it finely.
Step 8
In a bowl, combine the chopped shrimp and mozzarella. Season with salt and pepper, and mix well.
Step 9
Divide the dough into two equal parts. Roll each as thin as possible on a floured surface. Place small portions of filling spaced apart on one sheet.
Step 10
Cover with the second sheet and press around each filling mound. Use a ravioli cutter or pastry wheel to shape the ravioli. Re-roll scraps and repeat.
Step 11
Now prepare the sauce ingredients. You can also serve the ravioli with pesto in true Italian fashion.
Step 12
Cut the cherry tomatoes in half.
Step 13
In a pan over medium heat, melt butter. Add peeled shrimp and sauté until golden.
Step 14
In a saucepan, bring 1 liter (about 4 cups) of water or shrimp broth to a boil. Add the ravioli and cook for about 4 minutes until they float.
Step 15
Add the cherry tomatoes, a pressed garlic clove, salt, and pepper to the skillet. Sauté on low heat for another 2–3 minutes.
Step 16
Pour in the cream and cook for 1 more minute.
Step 17
Add the cooked ravioli to the skillet and gently mix. Turn off the heat immediately.
Step 18
Plate the shrimp and cheese ravioli, garnish with fresh herbs, and serve hot. Bon appétit!