Copycat Recipes




Macaroni Grill's Ravioli Di Gamberi
Ingredients:


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== PASTA ===
1 pound flour
4 eggs
1 tablespoon olive oil
1 tablespoon water
1 teaspoon salt
=== SHRIMP STUFFING ===
1 tablespoon olive oil
1 tablespoon butter
1 1/2 pounds shrimp -- cleaned, deveined
2 leeks, white portion only -- chopped
1/2 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1 pound ricotta cheese
1 egg
1/4 cup heavy cream
1 tablespoon finely-chopped fresh basil
1/2 tablespoon finely-chopped fresh thyme
=== LEMON BUTTER SAUCE ===
2 1/2 cups butter - (1 1/4 lbs)
1/4 cup dry white wine
1/2 tablespoon chopped garlic
1/2 teaspoon saffron
(you may substitute turmeric)
1/4 teaspoon freshly-ground white pepper
Juice from 1/2 lemon
1 cup heavy cream
1/2 pound cooked shrimp

Place the flour in a mound on a clean, dry surface. Form a well or hole
in the center of the flour. Beak eggs into the center of the flour and
add the oil, water, and salt. Use your hands to mix the ingredients
together and slowly mix in the flour. Knead until well mixed. Cover with
a clean towel, and let it rest for 30 minutes.

Cut the dough into quarters. Begin to pass the dough through a pasta
machine and continue to run it through until the dough is smooth. Run the
dough through the thinnest setting to form 4 sheets of dough.

For the shrimp stuffing: Place olive oil and butter in a sauté pan.
Warm. Add shrimp, leeks, salt, and pepper. Cook for 4 minutes. Remove
1/2 of shrimp and set aside. In a bowl combine ricotta cheese, egg,
cream, basil and thyme, and mix together. Combine cooled shrimp mixture
and leek mixture.

Filling the ravioli: Brush each sheet of pasta with beaten egg. Place 1
tablespoon mounds of shrimp/leek mixture 3 inches apart along 1 side of
pasta. Fold the pasta over to form pockets. Gently press an indentation
into the dough between the mounds of shrimp/leek mixture. Cut the ravoili
into pieces along these lines.

For the lemon butter sauce: Melt butter in a sauté pan. Add garlic,
saffron, and pepper. sauté for 2 minutes. Add white wine and cook for 1
minute. Add lemon juice and cream. Cook until well mixed. Add cooked
shrimp and cook for 1 minute.

Serve by cooking ravioli for about 2 to 3 minutes in a pot of boiling
salted water. Remove from water and drain. Place ravioli in a bowl and
cover with the lemon butter sauce.

This recipe yields ?? servings.




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