Recipe: Macaroni Grill's Ravioli Di Gamberi

MACARONI GRILL'S RAVIOLI DI GAMBERI

PASTA:
1 pound flour
4 eggs
1 tablespoon olive oil
1 tablespoon water
1 teaspoon salt
SHRIMP STUFFING:
1 tablespoon olive oil
1 tablespoon butter
1 1/2 pounds shrimp cleaned, deveined
2 leeks, white portion only chopped
1/2 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1 pound ricotta cheese
1 egg
1/4 cup heavy cream
1 tablespoon finely-chopped fresh basil
1/2 tablespoon finely-chopped fresh thyme
LEMON BUTTER SAUCE:
2 1/2 cups butter (1 1/4 lbs)
1/4 cup dry white wine
1/2 tablespoon chopped garlic
1/2 teaspoon saffron (you may substitute turmeric)
1/4 teaspoon freshly-ground white pepper
Juice from 1/2 lemon
1 cup heavy cream
1/2 pound cooked shrimp

Place the flour in a mound on a clean, dry surface. Form a well or hole in the center of the flour. Beak eggs into the center of the flour and add the oil, water, and salt. Use your hands to mix the ingredients together and slowly mix in the flour. Knead until well mixed. Cover with a clean towel, and let it rest for 30 minutes.

Cut the dough into quarters. Begin to pass the dough through a pasta machine and continue to run it through until the dough is smooth. Run the dough through the thinnest setting to form 4 sheets of dough.

FOR THE SHRIMP STUFFING:
Place olive oil and butter in a saut pan. Warm. Add shrimp, leeks, salt, and pepper. Cook for 4 minutes. Remove 1/2 of shrimp and set aside. In a bowl combine ricotta cheese, egg, cream, basil and thyme, and mix together. Combine cooled shrimp mixture and leek mixture.

FILLING THE RAVIOLI:
Brush each sheet of pasta with beaten egg. Place 1 tablespoon mounds of shrimp/leek mixture 3 inches apart along 1 side of pasta. Fold the pasta over to form pockets. Gently press an indentation into the dough between the mounds of shrimp/leek mixture. Cut the ravoili into pieces along these lines.

FOR THE LEMON BUTTER SAUCE:
Melt butter in a saut pan. Add garlic, saffron, and pepper. Saute for 2 minutes. Add white wine and cook for 1 minute. Add lemon juice and cream. Cook until well mixed. Add cooked shrimp and cook for 1 minute.

Serve by cooking ravioli for about 2 to 3 minutes in a pot of boiling salted water. Remove from water and drain. Place ravioli in a bowl and cover with the lemon butter sauce.

Makes 2 pounds pasta dough, 4-6 servings
Source: Romano's Macaroni Grill