Shrimp and Lemon Ravioli with Butter and Thyme

Shrimp and lemon ravioli is a sophisticated and delicious dish. Here’s how you can prepare it:

Ingredients

• For the pasta:
  • 300 g of type 00 flour
  • 3 eggs
• For the filling:
  • 250 g of raw shrimp
  • Grated zest of 1 lemon
  • Salt and pepper to taste
  • 1 clove of garlic
• For the sauce:
  • 100 g of butter
  • Fresh thyme leaves
  • Juice of 1/2 lemon
  • Salt

Preparation

1. Start by preparing the egg pasta: pour the flour into a mound on a flat surface, make a well in the center, and add the eggs. Knead until you have a homogeneous and smooth ball. Cover with a damp cloth and let rest for about 30 minutes.

2. In the meantime, clean the shrimp by removing the head, shell, and intestinal thread. Finely chop the flesh together with a pinch of salt, pepper, and the grated zest of the lemon.

3. Roll out the pasta into thin sheets with the help of a rolling pin or a pasta machine. Place small amounts of shrimp filling spaced out on the sheet, then cover with another sheet of pasta. Press around the filling to seal and cut out the ravioli with a serrated wheel.

4. For the sauce, melt the butter in a pan and when it starts to froth, add the thyme and lemon juice. Cook over medium heat until you get an emulsion. Adjust for salt.

5. Cook the ravioli in plenty of salted water for about 3-4 minutes or until they float to the surface.

6. Remove the ravioli with a slotted spoon and transfer them into the pan with the thyme and lemon butter. Toss gently to dress.

7. Plate the ravioli and, if desired, garnish with additional fresh thyme leaves and lemon zest. Serve immediately.

Trivia

The combination of shrimp with lemon is very common in Mediterranean cuisine and provides a freshness and a touch of acidity that balances the sweet flavor of the shellfish. Thyme, with its slightly piquant aroma, adds a rustic note to the dish.