Spinach & Shrimp Ravioli

I have environmental food cravings- this simply means that I crave certain foods as a result of various environmental triggers such as smelling, seeing, or talking about an enticing food. I had visited a friend over the Labor Day break and somehow, ravioli came up. The very next day I was in my local Whole Foods Market picking up all the ingredients I needed to make my first ravioli.

I’ve always wanted to make my own ravioli and filling from scratch but I get discouraged thinking about making the pasta shell. So my friend had suggested using wonton wraps— it was MAGIC!

For the filling, you will need;

10 Shrimps or 2 Lobster tails

Spinach

½ Chopped onions

Salt and Pepper

Parsley

Rosemary

1 tbsp grated parmesan

2 tbsp ricotta cheese

1 chopped garlic clove

2 tbsp Olive Oil

For the ravioli shell, you’ll need;

60 wonton/ravioli wraps (makes 10 giant raviolis)

1 egg

For the sauce, you’ll need;

1½ cup light cream

¼ cup parmesan cheese

1 tbsp butter

1 tbsp pesto paste

½ chopped onions

2 chopped garlic cloves

cherry tomatoes

1 scotch bonnet pepper or habanero

A pinch of grated nutmeg

Ravioli Filling

  • Season your shrimp or lobster with salt, pepper, parsley, and rosemary. Add 2 tbsp of olive oil in the pan and seer on each side for 2 minutes each on medium heat
  • Add the fresh chopped spinach and cook till there is not liquid left from the spinach
  • Add the ricotta cheese and parmesan and simmer for about 1½ minute then set aside
  • Beat the egg and add some water to make egg wash
  • Brush some egg wash on each sheet before placing the next wrap on top. The egg wash would allow the ravioli wraps adhere. You will need 6 wraps to make one ravioli i.e. 3 on the bottom and 3 on top to cover the filling. Make 20 sets of 3 layered ravioli wraps
  • Add the filling to the center on one of the stacked 3 layered wrap, then brush some egg wash to the perimeters of the wrap and place another set of wrap on top to cover the filling
  • Ensure you flatten the edges to prevent the ravioli from opening. I found out a fork worked perfectly to achieve this.
  • Bring some water so boil and some salt and cook the ravioli for 5-8 minutes depending on how soft you like your pasta. Then strain.

The Sauce

  • Add the butter, onions, garlic, scotch bonnet pepper, pesto sauce. Simmer for 2 minutes on medium heat.
  • Add light cream, parmesan, and nutmeg. Simmer on low heat till the consistency is slightly thick
  • Add the cooked ravioli and cherry tomatoes, cook for 3 minutes on low heat.

Your Ravioli is ready to be SERVED!

 

 

2 thoughts on “Spinach & Shrimp Ravioli

  1. This is such a tempting recipe! I might just have to this recipe. Would it work if I make it without the eggwash if I just use water, I don’t eat eggs.

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