- 2 cups all-purpose flour, plus extra for dusting
- Kosher salt
- 2 large eggs plus 7 large egg yolks
- Splash of extra-virgin olive oil
- Semolina flour, for dusting
- 1 pound shrimp, peeled and deveined
- 4 small jarred Calabrian chiles, plus a teaspoon of chile oil
- 3 strips raw bacon, diced
- Zest of 1 lemon
- Kosher salt
- 1/4 cup fresh basil leaves
- Extra-virgin olive oil, for cooking and drizzling
- 1 small shallot, diced
- 3 cloves garlic, minced
- 4 to 5 sprigs fresh thyme, leaves picked
- 1 1/2 cups cherry tomatoes, cut in half
- Kosher salt and freshly ground black pepper
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 teaspoon jarred crushed Calabrian chiles
- Juice of 1/2 lemon
- 6 fresh basil leaves, plus more for garnish
- Grated Parmesan, for garnish
Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.
Special equipment: a pasta machine and a ring ravioli cutter, optional
- For the pasta: Pile the flour on a clean work surface. Add a pinch of salt. Create a wide well in the center of the flour, roughly 6 inches across. In a bowl, whisk together the eggs, egg yolks, olive oil, and a pinch of salt until blended. Gradually pour the egg mixture into the flour well, using a fork to pull in flour from the edges bit by bit. Continue mixing the flour walls into the center until a sticky dough forms. Knead by hand until all flour is worked in and smooth. Wrap tightly and chill in the fridge for about 1 hour.
- For the filling: In a food processor, blend the shrimp, Calabrian chiles, bacon, lemon zest, and a pinch of salt for 10 to 15 seconds. Scrape the sides, add the basil, and pulse briefly until everything is evenly mixed into a smooth paste.
- Roll out the rested dough using a pasta machine into two thin sheetsyou should be able to see the outline of your hand through them (typically setting 5 or 6 on the machine). Lay one sheet on a floured surface. If using a ravioli cutter, lightly mark spacing on the dough. Lightly brush the sheet with water. Spoon even mounds of filling along the center, following the marks. Dampen the second sheet lightly with water and place it damp-side down over the filling, aligning the edges carefully. Press around each filling mound with your fingers to seal tightly and eliminate air bubbles. Cut into ravioli using a ring cutter or knife. Seal edges firmly, dust with semolina, and place on a semolina-sprinkled baking sheet.
- For the sauce: Heat a touch of olive oil in a large saut pan over medium-high heat. Add the shallot, garlic, and thyme leaves, followed by the halved cherry tomatoes. Season with salt and pepper. Saut, stirring now and then, until tomatoes soften and begin to burst, about 7 to 10 minutes. Push the mixture to one side, take the pan off heat, and pour in the vodka to deglaze. Tip the pan away from you and ignite carefully with a match or lighter. Once flames die down, return to heat and simmer until vodka reduces to about 1 tablespoon, roughly 2 minutes. Stir in the heavy cream, crushed Calabrian chiles, lemon juice, and basil. Simmer until sauce thickens and reduces by half, about 5 minutes.
- Boil a large pot of well-salted water. Add the ravioli and cook until they float to the surface, about 1 1/2 minutes. Use a skimmer or slotted spoon to transfer them directly to the sauce pan with a splash of pasta water. Gently toss over low heat to coat.
- Spoon ravioli onto plates, top with extra sauce, a drizzle of olive oil, fresh basil leaves, and grated Parmesan.
Safety note: Exercise extreme care when flaming alcohol. Always remove pan from heat before adding alcohol. Pour it in, then ignite safely with a long match or lighter from a distance. Return to heat and swirl gently to burn off.
Transform everyday ingredients into restaurant-worthy shrimp ravioli with this Tyler Florence-inspired recipespicy Calabrian chiles, smoky bacon, zesty lemon, and fresh basil create an irresistible filling tucked into silky homemade pasta. The creamy vodka sauce, bursting with cherry tomatoes, garlic, and thyme, clings perfectly to each tender ravioli. Perfect for impressing guests on a special weekend, this intermediate dish rewards your effort with bold flavors and elegant presentation. Roll thin, seal tight, and watch it float to fameyour kitchen adventure awaits!
Categories:
