Nothing quite beats the taste of freshly made ravioli and home made ones are even better. This recipe will turn you into a Michelin star Chef, almost! It’s one of those recipes where simplicity reigns and wait until you taste them!

For simplicity, I used already cooked shrimps (or prawns) for this recipe, you could certainly used uncooked, just poach them first. Make sure your ricotta cheese is well drained, you don’t want a watered down filling.

The pasta itself is fairly simple to make and ideally you will need a pasta machine, if you don’t have one you can still use a rolling pin. The thinner the dough, the better the ravioli. Remember you want to be able to see the filling through it, that’s what makes it sexy! I always say it’s like sexy lingerie, you want to reveal a little but not too much. I use the second thinnest setting on my pasta machine but this can vary on different pasta machines. The biggest mistake I see people make is adding too much filling. Raviolis don’t contain much filling so stick to a medium size grape size. Raviolis freeze well, so make a big batch ready to use at any time.