Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 3 large eggs
  • A pinch of salt
  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450 g) raw shrimp, peeled and deveined
  • 1/2 cup (75 g) ricotta cheese
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1 teaspoon (5 g) lemon zest
  • Salt and pepper, to taste
  • 1/2 cup (115 g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) lemon juice
  • Fresh parsley, for garnish

Instructions:

  1. Combine flour, eggs, salt, and olive oil in a mixing bowl.
  2. Knead until smooth; wrap in plastic wrap and chill in the fridge.
  3. Coarsely chop the shrimp and mix with ricotta, parsley, lemon zest, salt, and pepper.
  4. Divide dough into quarters; roll out one section at a time into thin sheets.
  5. Place small mounds of filling on the dough, brush edges with water, and fold over to seal.
  6. Boil a large pot of salted water; add ravioli and cook until they float (about 3-4 minutes).
  7. In a skillet, melt butter, sauté garlic until fragrant; add lemon juice and cooked ravioli.
  8. Toss gently to coat, plate the ravioli, garnish with parsley, and drizzle remaining sauce.