Ingredients
Ravioli Recipe
Filling
1 lb of shrimp
2 gloves of garlic minced
3 T of salted butter
1/2 lb of ricotta
3 eggs
3 T of locatteli or parmesean cheese
Fresh chooped Parsley
Pasta Dough
2 Cups Flour
2 Eggs
2 T Oil
1/2 t salt
a few drops of water if needed
Rosa Vodka Sauce
2 cloves of garlic minced
1/4 t red pepper flakes
5 T unsalted butter
1/4 C chopped fresh parsley
2/3 C Vodka
3/4 C heavy cream
1 large can (28 oz) pureed or crushed tomatoes
Preparation
Ravioli
Cook shrimp into butter and garlic until pink. Drain - puree in food processor. Add remaining filling ingrediants in a medium bowl and set aside
Pasta:
Put flour ina large bowl and make a “well” in center. Put eggs, oil and salt in well. Mix together until dough can be made into a ball. Knead on floured board about 10 minutes until dough is smooth, shiny and elastic. Wrap in waxed paper and let rest for about 10 minutes. Divide dough into 4 pieces. Roll each piece in to a rectangle to 1/8" thick to fit over ravioli forms. (Note -You can use a manual pasta machine to get desired thickness for quicker results). Fill each well of ravioli with filling. seal edges with water Cover with top layer of pasta and make sure all air is released before selaing. With rolling pin, seal ravioli on form to cut and form. Repeat with remaining dough. (You may freeze the ravioli before cooking for better handking while preparing) Bring a large pot of water to boil, Add a pinch of salt and ravioli, one at a time. Cook about 15 minutes. Drain and serve with Rosa Vodka Sauce
Rosa Vodka Sauce
In a sauce pan, add butter, garlic cloves and pepper flakes and saute until garlic is cooked. Be careful not to burn the garlic or it will be bitter. Add vodka and simmer 2 minutes. Add tomatoes, parsley and cream and simmer for 5-10 minutes. Add salt for taste and serve with Ravioli
