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5.0 from 3 votes

Macaroni Grill ravioli Di Gamberi

Rich and decadent shrimp filled homemade ravioli in a rich creamy lemon butter sauce is hard to resist.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 2120 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Homemade Pasta Ingredients
  • 1 pound all-purpose flour
  • 4 eggs
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon salt
Shrimp Stuffing
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 pounds shrimp , cleaned and devined
  • 2 cups chopped leeks white portion only
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 pound ricotta cheese
  • 1 egg
  • 1/4 cup heavy cream
  • 1 tablespoon Fresh Basil, chopped fine
  • 1/2 tablespoon Fresh Thyme, chopped fine
Lemon Butter Sauce
  • 2 cups butter
  • 1/4 cup dry white wine
  • 2  tablespoons chopped garlic
  • 2  teaspoons saffron threads you can substitute with turmeric
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons lemon juice
  • 1 cup heavy cream
  • 1/2 pound Cooked shrimp

Instructions

Pasta Instructions
    Cup of Yum
  1. Place the flour in a mound on a clean, dry surface. Form a well or hole in the center of the flour. Break eggs into the center of the flour and add the oil, water, and salt. 
  2. Use your hands to mix the ingredients together and slowly mix in the flour. Knead until well mixed. Cover with a clean towel, and let it rest for 30 minutes. Cut the dough into quarters. Begin to pass the dough through a pasta machine and continue to run it through until the dough is smooth. Run the dough through the thinnest setting to form 4 sheets of dough. 
Shrimp filling
  1. Shrimp Filling Place olive oil and butter in a saute pan. Warm. Add shrimp, leeks, salt, and pepper. Cook for 4 minutes. Remove shrimp and set aside. In a bowl combine ricotta cheese, egg, cream, basil and thyme, and mix together. Combine cooled shrimp mixture and leek mixture. 
Filling the Ravioli
  1. Filling the ravioli Brush each sheet of pasta with beaten egg. Place 1 tablespoon mounds of shrimp/leek mixture 3 inches apart along 1 side of pasta. Fold the pasta over to form pockets. Gently press an indentation into the dough between the mounds of shrimp/leek mixture. Cut the ravioli into pieces along these lines. 
Lemon Butter Sauce
  1. Lemon Butter Sauce Melt butter in a saute pan. Add garlic, saffron, and pepper. Saute for 2 minutes. Add white wine and cook for 1 minute. Add lemon juice and cream. Cook until well mixed. Add cooked shrimp and cook for 1 minute. Serve by cooking ravioli for about 2 -3 minutes in a pot of boiling salted water. Remove from water and drain. Place ravioli in a bowl and cover with sauce.

Nutrition Information

Calories 2120kcal (106%) Carbohydrates 101g (34%) Protein 81g (162%) Fat 153g (235%) Saturated Fat 89g (445%) Cholesterol 1187mg (396%) Sodium 3684mg (154%) Potassium 687mg (20%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 5560IU (111%) Vitamin C 19.1mg (21%) Calcium 720mg (72%) Iron 12.5mg (69%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 2120

% Daily Value*

Calories 2120kcal 106%
Carbohydrates 101g 34%
Protein 81g 162%
Fat 153g 235%
Saturated Fat 89g 445%
Cholesterol 1187mg 396%
Sodium 3684mg 154%
Potassium 687mg 15%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 5560IU 111%
Vitamin C 19.1mg 21%
Calcium 720mg 72%
Iron 12.5mg 69%

* Percent Daily Values are based on a 2,000 calorie diet.