Ravioli With Shrimp And Cream Sauce (with Fish Inside The Ravioli) Recipe

Prepare Ravioli Filling

1. Cook the fish until flaky and tender. Once cooled, flake the fish into small pieces. 2. In a bowl, combine the flaked fish, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, salt, and pepper. Mix well to combine. 3. Place a small spoonful of the filling onto each pasta square, brush the edges with water, and cover with another pasta square. Press the edges to seal and set aside.

Cook Ravioli

1. Bring a large pot of salted water to a boil. 2. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.

Prepare Shrimp

1. In a large skillet, heat butter over medium heat. 2. Add minced garlic and cook until fragrant. 3. Add shrimp, season with salt and paprika, and cook until pink and opaque. Remove shrimp and set aside.

Make Cream Sauce

1. In the same skillet, add more butter and minced garlic, cooking until fragrant. 2. Pour in heavy cream and bring to a simmer. 3. Stir in grated Parmesan cheese until melted and smooth. 4. Adjust seasoning with salt and pepper. If the sauce is too thick, add a little pasta water to thin it out.

Combine and Serve

1. Add cooked ravioli and shrimp to the cream sauce, gently tossing to coat. 2. Serve immediately, garnished with extra Parmesan cheese and chopped parsley.