Shrimp Ravioli with Blush Sauce

Servings: 2

Total time: 1 hour 7 minutes, including chilling time

INGREDIENTS

For pasta:
1 cup 00 flour
½ teaspoon Diamond Crystal® Kosher Salt
1 large egg
1 egg yolk
½ tablespoon extra-virgin olive oil
For filling:
½ cup cooked medium shrimp, finely chopped, plus more for garnish
½ cup ricotta cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
2 teaspoons lemon zest, about ½ lemon zested
½ teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon ground black pepper
For sauce:
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
¼ cup white wine, optional
7 ounces crushed tomatoes
½ cup heavy cream
2 tablespoons grated Parmesan cheese, plus more for garnish
½ teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon ground black pepper
Fresh basil, for garnish

DIRECTIONS

For pasta: Combine flour and kosher salt in large bowl. Create a well in center of dry ingredients
Add egg and olive oil and mix, gradually incorporating flour, until a dough forms
Knead 8-10 minutes, or until smooth. Press dough into a disc and wrap tightly with plastic wrap.
Transfer to refrigerator to rest for at least 30 minutes, or until chilled.
For filling: Meanwhile, combine shrimp, ricotta, Parmesan, chives, parsley, lemon zest, kosher salt, and pepper in small bowl until all ingredients are evenly incorporated. Transfer mixture to large piping bag and chill until ready to use.
Once dough is chilled, divide into two portions. Roll both portions out using a pasta sheeter or rolling pin to about ⅛-inch thickness and about 2-inches in width.
Onto one sheet of pasta dough, pipe about 2 teaspoons of filling about 2-inches apart, all the way down the length of the dough. Cover with remaining pasta sheet, pressing around filling to remove any air pockets and seal dough.
Cut ravioli into 2-inch circles using a sharp knife or round cookie cutter.
Set a large pot of salted water over medium-high heat and bring to a boil.
For sauce: Meanwhile, heat olive oil in medium skillet over medium heat. Add garlic and cook gently until fragrant, about 1 minute. Add wine, tomatoes, kosher salt and pepper and bring mixture to a simmer, until slightly reduced, about 10 minutes.
Stir in heavy cream and Parmesan and cook until completely smooth, an additional 2-3 minutes.
Reduce heat to low and cover to keep warm.
Once water is boiling, add ravioli and cook until floating, about 2-3 minutes.
Remove ravioli with a slotted spoon and transfer to sauce along with about ¼ cup of pasta water.
Toss gently to coat ravioli in sauce and remove skillet from heat.
Add additional shrimp meat and gently fold into sauce. Garnish with additional Parmesan and basil and serve.