I’ve been making these little gems for about a year now and we LOVE them!!! They are super easy to make and a punch of flavor… My Hubby calls them his new favorite dinner. He even asked for them for his birthday dinner!!! I wanted to have shrimp scampi but also had some wonton wrappers that I wanted to use and I’ve cheated using wonton wrappers for ravioli before…. so why not shrimp?!

Shrimp Ravioli & Garlic Lemon Butter

16 pieces raw shrimp pealed and deveined (I use the 26/30 per pound because I find them sweeter)
1 clove of garlic minced finely
1/2 cup Mascarpone cheese
20 to 24 small wonton wrappers
1 Tbsp Old Bay seasoning
1/3 cup whipped garlic infused butter (like Chef Shamy)
1/4 cup fresh squeezed lemon juice
1/4 cup pasta water

Heat a big pot of well salted water. Next place the shrimp, minced garlic, Mascarpone cheese and Old Bay in a food processor and pulse several times until it has the consistency of a sticky mousse. Lay out the wontons on a clean dry surface. Place about a tablespoon size of the shrimp mixture slightly off center in every wonton. Wet the edges of the wonton and crimp into a triangle (you can also use two wontons if you want more of a ravioli look, but you will also need twice the wontons). When the water begins to boil, place the wontons in the water a few at a time with a slotted spoon and cook for about 3 minutes. Remove with the spoon and place on a sheet pan until all the wrappers are cooked. Melt the butter, add the lemon juice and about 1/4 cup of the water you cooked the wontons in. Toss in the ‘Ravioli’ and eat! Delicious!

Heidi

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