Ravioli With Fish And Shrimp In Cream Sauce Recipe

Prepare the Ravioli Dough

1. Combine flour and eggs to form a dough. 2. Knead the dough until it becomes smooth and elastic. 3. Cover the dough with plastic wrap and let it rest for 30 minutes.

Make the Fish and Shrimp Filling

1. Finely chop the fish and shrimp. 2. In a bowl, mix the chopped seafood with ricotta cheese, parsley, salt, and pepper. 3. Set the filling aside.

Shape the Ravioli

1. Roll out the rested dough into thin sheets. 2. Place small mounds of the fish and shrimp filling on one sheet, leaving spaces between each mound. 3. Cover with another sheet of dough and press around the mounds to seal the edges. 4. Cut out individual ravioli using a pastry wheel or a knife.

Cook the Ravioli

1. Bring a large pot of salted water to a boil. 2. Cook the ravioli in the boiling water until they float to the top, about 3-4 minutes. 3. Remove the ravioli with a slotted spoon and set aside.

Prepare the Cream Sauce

1. In a pan, melt butter over medium heat. 2. Add minced garlic and sauté until fragrant. 3. Pour in heavy cream and bring to a gentle simmer. 4. Add grated Parmesan cheese, salt, and pepper, stirring until the sauce thickens.

Serve

1. Toss the cooked ravioli in the cream sauce until well-coated. 2. Serve the ravioli hot, garnished with chopped parsley and extra Parmesan cheese, if desired.