Shrimp Scampi Ravioli

The thought of making ravioli is daunting to many, including myself.  Making pasta at home…who has time for that?! I know I don’t on most weekdays, and I’d rather spend my weekends enjoying this beautiful Spring weather than covering myself and my kitchen in flour making pasta.  However, I’m a sucker for delicious ravioli, so where’s the happy medium? Use wonton wrappers! They’re a perfect pasta substitute, and come ready to be filled with delicious things, like my creamy shrimp scampi ricotta filling.  I blend creamy ricotta cheese with lemon zest, garlic, parsley and shrimp for a filling that’s so good, you can just eat it with a spoon (not that I know anything about that…) Now, let’s make ravioli!

1 package large wonton wrappers
8 ounces cooked shrimp
1 cup ricotta cheese
2 garlic cloves, minced
2 teaspoons olive oil
zest of 1 lemon
1/4 cup chopped fresh parsley
1/2 cup Parmesan cheese
1/2 teaspoon salt
14 teaspoon black pepper
1 egg, beaten with 1 teaspoon water
Flour, for dusting

First, let’s make the filling.  Saute the minced garlic in 2 teaspoons of olive oil, until it’s just starting to turn golden. Set aside to cool.

Chop the shrimp into small pieces, and place into a bowl.

Add the ricotta, Parmesan, parsley, lemon zest, , sauteed garlic, parsley, salt and pepper.

Stir to combine.

Place one wonton wrapper on a flat surface, then brush the wrapper with a bit of egg wash.  You don’t to douse it, just moisten to top so that the ravioli will seal.

Place 1 tablespoon of filling into the center of the ravioli.

Cover the filling with another wonton wrapper, making sure to push out any air pockets.

Finally, seal the ravioli by using a ravioli stamper, or cookie cutter.

If you don’t have cookie cutters, you can make this triangle variation, by folding the wonton in half diagonally.  Make sure to seal the edges tightly by pressing down firmly along the edges.

Place the ravioli onto a floured sheet pan, then stick them into the freezer, until firm.  You can store them in a plastic food storage bag for future use.

When you’re ready to cook these up, bring a pot of water to a boil, then reduce to a simmer.  Gently place the frozen ravioli into the simmering water, and cook for 3-4 minutes, until pasta is cooked.

I like serving these with a simple jarred vodka sauce.  You can also serve these with marinara or Alfredo sauce.

Finish with a sprinkle of Parmesan and fresh parsley!

PrintShrimp Scampi Ravioli

Ingredients

• 1 package large wonton wrappers
• 8 ounces cooked shrimp
• 1 cup ricotta cheese
• 2 garlic cloves
• 2 teaspoons olive oil
• zest of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/2 cup Parmesan cheese
• 1/2 teaspoon salt
• 14 teaspoon black pepper
• 1 egg, beaten with 1 teaspoon water
• Flour, for dusting

Instructions

1. To make the filling: Saute the minced garlic in 2 teaspoons of olive oil, until it's just starting to turn golden. Set aside to cool.
2. Chop the shrimp into small pieces, and place into a bowl.
3. Add the ricotta, Parmesan, parsley, lemon zest, , sauteed garlic, parsley, salt and pepper.
4. Stir to combine.
5. To make the ravioli: Place one wonton wrapper on a flat surface, then brush the wrapper with a bit of egg wash.
6. Place 1 tablespoon of filling into the center of the ravioli.
7. Cover the filling with another wonton wrapper, making sure to push out any air pockets.
8. Seal the ravioli by using a ravioli stamper, or cookie cutter.
9. Place the ravioli onto a floured sheet pan, then stick them into the freezer, until firm. You can store them in a plastic food storage bag for future use.
10. When you're ready to cook these up, bring a pot of water to a boil, then reduce to a simmer. Gently place the frozen ravioli into the simmering water, and cook for 3-4 minutes, until the pasta is cooked.
11. Serve with your favorite sauce.

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