Macaroni Grill's Ravioli Di Gamberi

Recipe Ingredients

		Pasta
1 lb	454g / 16oz	Flour
4		Eggs
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Water
1 teaspoon	5ml	Salt
		Shrimp Stuffing
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Butter
1 1/2 lbs	681g / 24oz	Shrimp - cleaned, deveined
2		Leeks, white portion only - chopped
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 lb	454g / 16oz	Ricotta cheese
1		Egg
1/4 cup	59ml	Heavy cream
1 tablespoon	15ml	Finely-chopped fresh basil
1/2 tablespoon	7.5ml	Finely-chopped fresh thyme
		Lemon Butter Sauce
2 1/2 cups	495g / 17oz	Butter - (1 1/4 lbs)
1/4 cup	59ml	Dry white wine
1/2 tablespoon	7.5ml	Chopped garlic
1/2 teaspoon	2.5ml	Saffron
		(you may substitute turmeric)
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Juice from 1/2 lemon
1 cup	237ml	Heavy cream
1/2 lb	227g / 8oz	Cooked shrimp

Recipe Instructions

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 saute 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 saute 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.

This recipe yields ?? servings.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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