Shrimp Ravioli with Goat Cheese

Name: Shrimp Ravioli with Goat Cheese
Yield: Makes about 30 3 in/7.5 cm square or round ravioli to serve 4-6
Cuisine: France
Ingredients: 1 tsp chopped fresh thyme or ½ tsp dried thyme; salt and pepper; 4 tbsp chopped fresh basil; 2 tsp lemon juice; 2 tbsp chopped fresh parsley; 4 oz/125 g fresh goat cheese or cream cheese, crumbled; 2 oz/60 g fresh goat cheese or cream cheese; 3 cups/750 ml heavy cream; 6 tbsp chopped fresh basil; 1 lb/500 g cooked and peeled tiny shrimp, chopped; fresh egg pasta dough

Preparation info

Makes about
30
3 in 7.5 cm square

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Adding oil to the basic egg pasta recipe ensures that the dough is soft enough to seal the ravioli.

Ingredients

fresh egg pasta dough
1 lb/500 g cooked and peeled tiny shrimp, chopped
2

Europe
France
Starter
Pescatarian
Mediterranean

Method

Make the pasta dough; cover and let it rest.
Mix together the chopped shrimp, goat cheese or cream cheese, basil, parsley, thyme, and lemon juice and season to taste with salt and pepper.
For the sauce: in a saucepan, bring the heavy cream to a boil, reduce the heat and simmer until reduced to about 2