Shrimp and Cheese Ravioli
#51: Not being able to use my own blog for reference because I forgot links for things… #SCP
I think some things are easy to find so I don’t bother linking them. I’m a terrible person.
Guest chef for this post is my college roommate Rachel, with her tiny dog, Charlie. Justin was working one night, he doesn’t like shrimp, Rachel wanted to try the ravioli maker so BAM. There’s the night.
2 C. flour
1 t. salt
2 T. olive oil
1 package ricotta cheese
about 15 cooked cocktail shrimp, tails off
1 T. Herbs de Provence
salt and pepper
1/2 c parmesan
1 1/4 C milk (2%)
1/2 cup shredded Parmesan
3. Roll out ravioli dough to the last setting on your pasta machine.
6. We served with the white wine sauce we used on the other day with the Spinach Ravioli.
Instructions:1. Cook onions and garlic in butter2. Add in flour, salt and pepper3. Add cream/milk and wine at the same time, heat up til bubbly.4. Sprinkle in cheese until sauce thickens slightly and stir in basil.