Mushroom and Shrimp Ravioli in Butter Garlic Cream

Serves: 4-6
Total Time: 45 MINUTES



  • 2lbs ricotta cheese
  • ¼ cup dry white wine
  • 1 egg
  • ½ cup grated pecorino romano chees
  • 1 teaspoon sea salt
  • ½ cup diced mushroom
  • 2 tablespoon minced garlic
  • 1 teaspoon chopped fresh rosemary
  • 8 oz of Sail Brand 21/25 peeled/deveined/tail off shrimp chopped
  1. Melt butter in a frying pan and saute mushrooms until browned then add garlic and continue to cook for 3 minutes
  2. Add shrimp and fresh spiced then season with salt and pepper remaining on heat until shrimp are completely cooked then add white win to degaze the pan. When wine evaporates remove from heat and allow to cool completely
  3. Mix all remaining ingredients together and refrigerate until ready to use.



  • 1 ½ cups semolina flour
  • ½ teaspoon sea salt
  • 2 eggs
  • 2 tablespoons water
  • 2 tablespoons extra virgin olive oil
  1. Mound the flour on work surface , sprinkle with salt and make a well in the center
  2. Mix eggs, water and oil in a bowl then pour into the well and gradually mix in the dry into the wet to create a dough. Continue kneading until the dough is smooth.
  3. Let rest for 30 minutes, covered
  4. Split dough in two then Roll out to desired thickness
  5. Place spoonfuls of filling in straight rows on one of the fresh pasta sheets about 2 inches apart, then brush a litte egg was in between the filling mounds
  6. Place the other pasta sheet over the top and press down between the mounds to seal the sheets together
  7. Cut between the mounds with a fluted cutter or a pizza cutter then proceed to pinch edges closed to seal
  8. Let sit for 20 minutes the place in salted boiling water until done, they should be floating then drain



  • 1/3 cup good quality salted butter
  • 2 teaspoons garlic minced
  • 1 tablespoon wheat flour
  • 1 cup whole milk
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried parsley
  1. In a small saucepan melt the butter over medium heat then add garlic and cook about 30 seconds to 1 minute
  2. Add the flour and stir for 2 minutes cooking the flour to a light blonde color
  3. Add the milk and spices stirring constantly so no lumps form then cook until it thickens
  4. Toss in ravioli until all are completely coated then serve