I recently started making my own ricotta cheese and I just can’t get over how easy it is and how much I love it! So for today’s dish I combined two of my favorite Italian dishes together – ravioli and scampi. Grill a lemon and add a little veggie and you have a wonderful meal. My Hubby enjoyed every delicious bite…
Homemade Ricotta Ravioli Scampi with Grilled Lemon, Asparagus, Arugula & Toasted Garlic
1 tsp old bay
3/4 cups Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
2 tsp dried oregano
1 bunch aspargus
2 cups arugula
4 cloves of garlic, sliced thin
3 lemons, 2 zest and juice
2 Tbs olive oil
1/2 cup white wine
3 Tbs butter
1 gallon whole milk
1 qt heavy cream
2 tsp salt
1/2 cup white wine vinegar
Slowly heat the milk, cream and salt in a sauce pan to a low simmer. Remove from the heat and add the vinegar. The mixture will begin to separate the milk fat from the whey. Pour into a fine mesh sieve lined with a few layers of cheese cloth and allow to drain for about an hour. Will keep for a week or so in the refrigerator.
2 1/2 cups all purpose flour
3 medium eggs
1 tsp salt
1/4 cup good white wine (Pinot Grigio or Sauvignon Blanc)
On a clean surface measure out the flour and make a well in the middle. Add the remaining ingredients and work the dough until it comes together. Knead the dough; add more flour if the dough is too sticky. Wrap in plastic and refrigerate for at least 20 minutes. Cut the dough into 4 equal parts and work through a pasta machine starting at level 1 until you have the thinness you desire. I like the number 5 or 6 to setting to finish. If you have one, use a ravioli press or just cut the dough into 3 inch squares. Mix 2 cups of the ricotta cheese with Parmesan cheese, garlic powder, onion powder, oregano and salt & pepper to taste. Place a dollop of the ricotta mixture in the center of the squares, wet a little water or egg around the edges and press another square on top. Repeat until you have your desired amount. Boil the ravioli in salted water and set aside.
Peeled shells from one pound of shrimp
3 cups of water
1/2 tsp kosher or sea salt
1 tsp old bay or fish seasoning
1/2 tsp celery salt
Peel shrimp, pinch tail off and place shrimp shells in small stock pot. Add water, salts and old bay. Simmer until broth reduces to about 1/3rd the amount (1 cup +). Strain through a fine mesh strainer and set aside.
Heat 2 Tbs of olive oil and 2 Tbs of butter until melted. Add the sliced garlic until it begins to pan-toast. Remove the garlic with a slated spoon and add the asparagus. Heat until just cooked through. Next add shrimp and lemon zest to pan and cook until shrimp starts to turn pink (one minute, move from heat and turn, repeat). Remove shrimp from pan and set aside.
Place heat on medium high. Add wine and cook for one minute. Add shrimp stock and lemon juice then cook for 3 minutes. Remove from heat. Return shrimp to pan and add additional butter. Spoon over ravioli, add the arugula and more lemon, (if you can grill some lemon it’s even better. Delicious!