| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 1 hr 15 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- Kosher salt
- 2 large eggs plus 7 large egg yolks
- Splash of extra-virgin olive oil
- Semolina flour, for dusting
- 1 pound shrimp, peeled and deveined
- 4 small jarred Calabrian chiles, plus a teaspoon of chile oil
- 3 strips raw bacon, diced
- Zest of 1 lemon
- Kosher salt
- 1/4 cup fresh basil leaves
- Extra-virgin olive oil, for cooking and drizzling
- 1 small shallot, diced
- 3 cloves garlic, minced
- 4 to 5 sprigs fresh thyme, leaves picked
- 1 1/2 cups cherry tomatoes, cut in half
- Kosher salt and freshly ground black pepper
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 teaspoon jarred crushed Calabrian chiles
- Juice of 1/2 lemon
- 6 fresh basil leaves, plus more for garnish
- Grated Parmesan, for garnish
Instructions
- For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
- For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
- Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
- For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
- Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
- Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 901 |
| Total Fat | 49 g |
| Saturated Fat | 21 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 44 g |
| Cholesterol | 678 mg |
| Sodium | 1152 mg |
Reviews
This was OK but not delicious in my opinion. If I am going to go to all the trouble of making homemade pasta I want it to be delicious. There are much better fillings for ravioli. The vodka sauce was very good and I would make it again, but not this filling.
Five star restaurant dish, my hat goes off to the Chef….
Outstanding
Hands down the best thing I’ve eaten/ made in a long time. Absolutely delicious!
OMG! This was AMAZING!!! Tasted like it was straight out of a Five-Star Classic Italian Restaurant! NOTE: I sautéed the cut up bacon to a crisp first though, it just didn’t seem like the boiling of the pasta only two minutes would get the bacon done. I like my bacon done.