Ravioli with shrimp rose sauce is a delectable dish that combines the delicate flavors of ravioli with the richness of a creamy rose sauce and the succulent taste of shrimp. This Italian classic is a favorite among food enthusiasts and home cooks alike, as it offers a perfect balance of textures and flavors. Whether you're looking for a special occasion meal or a comforting weeknight dinner, this dish is sure to impress. With its vibrant colors and tantalizing aroma, ravioli with shrimp rose sauce is a true culinary delight that will satisfy even the most discerning palates.
Let's cook with our recipes!
SHRIMP RAVIOLI
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
- For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
- Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
- For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
- Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
- Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.
RAVIOLI ROSE PIE
The fun of this eye-catching recipe is that you can adapt it to whatever ravioli flavor and color you like. Use sun-dried tomato for a red rosette; try spinach for a holiday table.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of generously salted water to a boil and cook the ravioli according to the package directions. Toss with the butter in a large bowl. Let sit until cool enough to handle, about 10 minutes. Sprinkle with the Parmesan and toss to coat.
- Grease a 9-inch pie dish with nonstick cooking spray. Spread 1/4 cup of the marinara on the bottom of the prepared dish. Standing the ravioli on their sides, shingle the pasta around the edge of the pie dish until you have completed a circle. Inside the ravioli circle, shingle alternating pieces of mozzarella and sun-dried tomatoes until you have a second circle. Repeat the circles, alternating ravioli with the mozzarella and sun-dried tomatoes, until the pie dish is filled. Curl a ravioli around a piece of mozzarella and tuck it in the center.
- Bake the pie until the mozzarella is melted and the pasta is slightly toasted, about 15 minutes. Let cool for 15 minutes then slice and serve with the remaining marinara sauce.
LOBSTER RAVIOLI WITH SHRIMP CREAM SAUCE RECIPE - (3.8/5)
Provided by gstark
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. When it's ready, add the ravioli and turn off the heat. Cover and let cook gently in the very hot water while you prepare the sauce. In large heavy sauté pan, sauté the garlic in the butter blend over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well. Add shrimp and cook about 2 minutes, then stir in cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary. If sauce is too thick, add more broth. Remove from heat, cover and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish. If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much. Serve with a green salad, if desired.
RAVIOLI WITH SHRIMP TOMATO SAUCE
I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.
Nutrition Facts :
RYAN'S RAVIOLI WITH SHRIMP AND TOMATO-CREAM SAUCE
This easy to make pasta dish is my favorite. Mom serves it with warm Italian bread and a side salad. There are always leftovers to enjoy as well!
Provided by RyGuy
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Begin heating water to cook ravioli.
- Heat butter in medium skillet; add garlic and saute 1 minute.
- Add tomatoes and stir until mixture is slightly reduced, about 10 minutes. If you are using whole tomatoes, break them up with the side of a spoon while cooking.
- Boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.
- Add ravioli to boiling water and cook according to package.
- Add cream to the tomato sauce. Stir in shrimp and simmer over low heat for 5 minutes.
- Stir in basil.
- Drain ravioli and place in large serving bowl. Pour tomato-cream sauce over the top and serve.
Nutrition Facts : Calories 336.3, Fat 29, SaturatedFat 17.6, Cholesterol 182.8, Sodium 152.6, Carbohydrate 6.5, Fiber 1.4, Sugar 2.7, Protein 13.8
RAVIOLI WITH SHRIMP ROSE SAUCE
I needed to come up with a pasta dish that didn't have red meat while our in-laws were visiting. This is super easy and delicious!
Provided by Jimmy78
Categories Shrimp Pasta
Time 1h8m
Yield 6
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion until very tender and lightly browned, 15 to 20 minutes. Add garlic; cook until fragrant, about 1 minute. Pour in 1/2 cup white wine; cook until reduced by half, about 5 minutes.
- Stir remaining 1/2 cup white wine, crushed tomatoes, and Italian seasoning into onion mixture; cook for 15 minutes. Mix cream, 1/2 cup Parmesan cheese, and basil into tomato sauce; cook for 5 minutes. Add cooked shrimp; cook until heated through, 1 to 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
- Mix ravioli into tomato sauce and top with remaining 1/2 cup Parmesan cheese.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 65.3 g, Cholesterol 283.7 mg, Fat 34.8 g, Fiber 7.8 g, Protein 41.8 g, SaturatedFat 19.6 g, Sodium 845.7 mg, Sugar 5.5 g
SHRIMP RAVIOLI WITH BASIL CREAM SAUCE
Make and share this Shrimp Ravioli With Basil Cream Sauce recipe from Food.com.
Provided by Pebbles
Categories < 60 Mins
Time 1h
Yield 24 ravioli, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes. Let cool and chop.
- Mix shrimp, goat cheese, egg you and garlic in bowl.
- Bring cream and shallot to boil in small pan. Reduce heat and simmer until about 3/4 cup about 8 minutes. Cool.
- Add sauce to blender and add basil and blend until finely chopped. Season with s & P.
- Place half of wonton wrappers on work surface. Add one teaspoon shrimp mixture to each. Brush edges with water and fold over to form triangles. Repeat with remaining wontons.
- Cook ravioli in large pot of boiling salted water about 3 minutes.
- Serve in bowls with warm sauce. Garnish with shredded basil.
Nutrition Facts : Calories 462.3, Fat 27.9, SaturatedFat 14.9, Cholesterol 248.7, Sodium 428.4, Carbohydrate 33.5, Fiber 1.2, Sugar 0.2, Protein 19.2
RAVIOLI WITH SHRIMP ROSE SAUCE
I needed to come up with a pasta dish that didn't have red meat while our in-laws were visiting. This is super easy and delicious!
Provided by Jimmy78
Categories Shrimp Pasta
Time 1h8m
Yield 6
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion until very tender and lightly browned, 15 to 20 minutes. Add garlic; cook until fragrant, about 1 minute. Pour in 1/2 cup white wine; cook until reduced by half, about 5 minutes.
- Stir remaining 1/2 cup white wine, crushed tomatoes, and Italian seasoning into onion mixture; cook for 15 minutes. Mix cream, 1/2 cup Parmesan cheese, and basil into tomato sauce; cook for 5 minutes. Add cooked shrimp; cook until heated through, 1 to 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
- Mix ravioli into tomato sauce and top with remaining 1/2 cup Parmesan cheese.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 65.3 g, Cholesterol 283.7 mg, Fat 34.8 g, Fiber 7.8 g, Protein 41.8 g, SaturatedFat 19.6 g, Sodium 845.7 mg, Sugar 5.5 g
Tips:
- Use fresh shrimp for the best flavor.
- If you don't have white wine, you can substitute chicken broth or water.
- Add a pinch of red pepper flakes to the sauce for a little spice.
- Serve the ravioli with a sprinkle of grated Parmesan cheese.
- If you are short on time, you can use pre-made ravioli.
Conclusion:
Ravioli with Shrimp Rose Sauce is a delicious and elegant dish that is perfect for a special occasion. The combination of tender ravioli, succulent shrimp, and creamy rose sauce is sure to impress your guests. This dish is also relatively easy to make, so it's a great option for busy weeknights. So next time you're looking for a special meal to make, give Ravioli with Shrimp Rose Sauce a try.
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