Difficulty Level: Difficult
Total Time: 2 hours
Serving Size: 2-4 servings
Ingredients:
Pasta Dough:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
Filling:
2 tbsp. extra virgin olive oil
6 garlic cloves, minced
1/4 lb. uncooked shrimp
Juice of 1/2 lemon
1/3 cup Parmigiano Reggiano, finely grated
1 cup whole milk ricotta
Salt & pepper to taste
Ravioli Doppio Shrimp Scampi:
1/2 lb. ravioli doppio
2 tbsp. extra virgin olive oil
6 garlic cloves, thinly sliced
1/4 tsp. crushed red chili flakes
1/3 cup dry white wine
Juice of 1 lemon
2 tbsp. butter
1 tbsp. Italian parsley, finely chopped
Directions:
Pasta Dough:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
Filling:
In a sauté pan over medium-low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant. Add the shrimp, juice of 1/2 lemon, salt and pepper to taste. Sauté until the shrimp is fully cooked.
Add the shrimp and garlic mixture to a blender along with the Parmigiano. Blend until smooth. Add to a piping bag and set aside.
Add the ricotta to a clean blender along with salt to taste. Blend until the ricotta is smooth and glossy. Add to a piping bag and set aside.
Ravioli Doppio Shrimp Scampi:
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Cut the pasta sheets into roughly 4 x 3 inch pieces. Squeeze the shrimp filling along one of the short ends of the pasta parcel. Squeeze the whipped ricotta filling along the other short end. Roll each side over and shape the ravioli doppio.
Bring a large pot of water to a boil.
Meanwhile, in a sauté pan over medium-low heat, add the olive oil and sauté the sliced garlic for 1-2 minutes, until fragrant.
Add the white wine, lemon juice and crushed red chili flakes to the pan. Stir and let simmer over low heat while cooking the pasta.
Once the water comes to a boil, add plenty of salt. Cook the ravioli doppio until it floats to the top, about 2-3 minutes. Reserve 1/2 cup pasta water.
Right before adding the pasta, stir in the butter. Add salt to taste.
Strain the ravioli doppio and add it directly to the pan with the scampi sauce along with 1/4 cup pasta water. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with chopped parsley and serve!