Ingredients

• 7oz - 200g Drained Ricotta cheese (drained if wet)
• 1 whole egg
• ½ Lemon zest
• 12 cooked shrimps or prawns (7oz - 200g )
• Bunch of Chives
• Salt and pepper
• Fresh pasta sheets, 2 eggs worth (see my recipe)
• Semolina flour for dusting (Optional)

• For the cream sauce

• 1 tbsp butter
• 2 shallots
• ½ tsp Fennel seeds
• ¾ cup dry white wine
• A few chives
• 2 cups of cream
• Salt and pepper

Click for pasta recipe

Steps

• Step 1

  Remove heads, legs and shells of shrimps. (Keep those or freeze for a beautiful shrimp stock) Chop the shrimps in medium fine pieces. Set aside.

• Step 2

  In a mixing bowl, add the egg with salt and pepper, and lemon zest. Mix well. To the egg mixture, add the ricotta cheese, the chopped shrimps and chopped chives. Mix very well using a fork. If the ricotta cheese is very dry, break up any clumps. Taste for seasoning and adjust. Note: The filling should taste slightly over salty. (If tasting raw egg concerns you, cook a small amount in the microwave to taste). Adjust seasoning if needed.

• Step 3

  Lay the two pasta sheets on a well-floured kitchen bench surface. (Thin and wide is best, and keep them covered in plastic or damp cloths, when not in use or they will dry fast). Using the large cutter, make some very light imprints, roughly spaced half an inch apart. Don’t push hard, you just want guide lines. I used a 1 ¾ inch and 2 ½ inch cutter. But that’s up to you, some people prefer more pasta, then use a larger one.

• Step 4

  Using a spoon, scoop out a small portions (about the size of a medium grape) and place them in the centre of each marked circle.

• Step 5

  Using a pastry brush, brush the top pasta layer with water, enough to moisten, but don’t soak it. This will be to stick and seal to the bottom sheet. Drape this pasta sheet wet side down over the top, sandwiching the filling. Using the smaller cutter, use the blunt side (upside down) dipped in flour and press firmly over each filling. Repeat until finished. Then using the larger cutter, cut out each ravioli. Place the cut raviolis on a floured sheet pan or plate to avoid them sticking.

• Step 6

  If you re-cycle all the pasta dough, you should get around 70 portions. Freeze the other half for another time.

• Step 7

  To cook the ravioli, place a large pot of water over high heat, once boiling add enough salt. While that’s heating up, let’s make the sauce.

• Step 8

  In a large frying pan, melt the butter, add the chopped shallots and sweat until soft. Deglaze with the white wine, add the fennel, reduce until almost dry. Add the cream and a few chopped chives, season with salt and pepper and continue reducing until thicker. Strain using a fine strainer and return sauce to pan on low heat.

• Step 9

  Drop the ravioli in water and cook approx. 2 minutes. (for 4 serves, approx. 32 pieces)

• Step 10

  Once the raviolis are cooked, drain, and add directly to the simmering sauce, cook for 30 seconds. Top up with cooking pasta water if the sauce is getting too thick. Mix well and coat with the sauce.

• Step 11

  Place on serving plates and garnish with a few chopped chives.

Little Tips

Use rice flour if storing in the fridge to avoid them sticking. If freezing, place on floured sheet pan or plates lined with cling film. Do not cover. Once frozen, place loosely in freezer bags. I use the second thinnest setting on my pasta machine, (number 7) nothing worse than gluggy thick ravioli. You should be able to see the ravioli mixture through the dough or it's too thick. If your filling is a little wet, add some breadcrumbs.