Ravioli di zucchine e gamberi
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | White flour |
| 4 | Eggs | |
| 2¼ | pounds | Zucchini |
| 10 | ounces | Ricotta cheese |
| 2¼ | pounds | Shrimp -- peeled |
| 1 | dash | Marjoram |
| 1 | dash | Salt |
| 1 | dash | Black pepper |
| 10 | ounces | Red ripe tomatoes -- peeled and seeded |
| 1 | pinch | Parsley |
| 2 | Cloves garlic | |
| 1 | Shallots | |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Orange zest |
| 1 | dash | Marjoram |
| 1 | dash | Salt -- to taste |
| 1 | dash | Black pepper -- to taste |
Directions
STEP ONE: The Dough-- Make the pasta dough as per routine with the flour and eggs. The dough has to be solid but not stiff. Let it rest in the refrigerator for two hours.
STEP TWO: Prepare the Filling-- Boil the zucchine in the water with salt and the pinch of marjoram. Drain and puree them, add salt and pepper. Add the ricotta cheese. STEP THREE: The Ravioli- Roll the dough in very thin sheets. With the filling for the ravioli, assemble the ravioli in the size and shape of your preference.
STEP FOUR: To Prepare the Sauce-- Peel and seed the tomato; chop in small cubes. In the olive oil, cook the garlic and the shallot until they become gold-colored. Remove them from the olive oil and add the peeled shrimp and diced tomato. Cook for two minutes, add the grated orange peel, and remove from the fire.
STEP FIVE: Cook the ravioli in salted boiling water. Add the chopped parsley to the sauce. Dress the ravioli with tomato sauce and serve.
Recipe By : Chef Roberto Donna of Galileo Ristorante, Washington, DC
From: Marjorie Scofield Date: 09-27-95 (20:30) (160) Fido: Recipes