Skip to Content
-
-
Prep
- 30 min
-
-
Total
- 45 min
-
-
Serving
- 4
Cheesy Northern Shrimp Ravioli
Ingredients
- 125 ml (½ cup) Saputo Mozzarellissima cheese, grated
- 1 egg
- Zest from 1 lemon
- 250 ml (1 cup) Northern shrimp
- 454 g (1 lb) fresh pasta, rolled out in machine
- 15 ml (1 tbsp) coarse salt
- 125 ml (½ cup) butter
- 125 ml (½ cup) store-bought roasted red peppers, diced
- 1 garlic clove, minced
- 125 ml (½ cup) pine nuts
- Chives, dill, or flat-leaf parsley, chopped
- Salt and freshly ground pepper, to taste
Directions
- In a bowl, combine Saputo Mozzarellissima cheese, egg, lemon zest, and shrimp.
- On a clean work surface, place a square of fresh pasta. Place 15 ml (1 tbsp.) of the shrimp mixture in the centre of the pasta. Using your finger, wet the edges of the pasta with a bit of water, then cover with a second square of pasta, making sure to press them firmly together, removing as much air as possible. Repeat the process one ravioli at a time so the pasta does not dry out. Set aside
- In a large pot, bring water and 15 ml (1 tbsp.) of coarse salt to a boil.
- Meanwhile, in a pan set over medium heat, melt the butter and cook the peppers and garlic for approximately 1 minute. Add the pine nuts and fresh herbs. Set aside.
- Plunge the ravioli in the boiling water and cook 2 to 3 minutes. Remove the ravioli from the water and transfer to the pan with the peppers and pine nuts. Gently toss together.
- Divide the ravioli among your plates. Drizzle the butter and pine nuts mixture over top. Season with salt and pepper.
