• EN
  • PL
  • NL
  • Facebook
  • Instagram
  • Pinterest

Search

Serving Dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • Cooking Club
    • Join The Club
    • Cooking Club Recipes
    • My Account
  • About
    • Stuff I Use
    • About me
    • workshops
  • Recipes
    • Cooking Club Recipes
    • 30 minutes
    • Pasta | Rice | Barley
    • One Pot
    • Meat | Poultry
    • Fish | Seafood
    • Vegetarian
    • Appetizers
    • Breakfast
    • Soup
    • Side Dishes
    • Bakery | Pastry | Sweets
    • Kid Friendly
    • Drinks
  • Cooking Videos
  • Converter
  • Contact
  • Log In
  • EN
  • PL
  • NL
Fish | Seafood, Kids, Meat, Pasta | Rice | Barley  /  16.10.2019

Pork and shrimp ravioli in a buttery broth

by Anna Chwistek
Anna Chwistek
2 hours
Servings serves 4

serving dumplings | Pork and prawn ravioli in a buttery broth

These might become your favorite ravioli. They’re tasty and utterly irresistible. With a perfectly elastic and stretchable dough. Filled with ground pork, shrimps and chunks of parmesan.
To save some time, I prepared the filling in a food processor. The most time consuming part of the process is making the ravioli, but it’s a very relaxing and satisfying experience. And it’s definitely worth it! All of your work in a delicious and totally handmade meal.
T
he ravioli are served with an ultra intense buttery shrimp broth, infused with garlic and herbs. A little sprinkling of buttery toasted corn and topped with some crispy baked prawns and fried sage leaves. It’s another level, guaranteed.

serving dumplings | Pork and prawn ravioli in a buttery broth

Ingredients

ravioli dough

  • 500 g (17.6 oz) semolina flour
  • 250 ml (1 cup) hot water
  • 1 tablespoon butter, at room temperature
  • pinch of salt

filling

  • 400 g (1 lb) ground pork
  • 400 g (1 lb) shrimps with shells, with shells and heads
  • 100 g (1/2 cup) parmesan, roughly chopped
  • 1 tbsp heavy cream
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp chopped sage leaves
  • 1 tbsp olive oil
  • sea salt + black pepper

buttery shrimp broth

  • shrimp shells and heads
  • 100 ml white wine
  • 1 carrot, roughly chopped
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 bay leave
  • 1 tbsp olive oil
  • 1 tbsp salted butter
  • sea salt + black pepper

to finish

  • 1 ear of corn on the cob, cut the kernels off the ear
  • 8 shrimp, cleaned and deveined
  • 1 garlic clove, finely chopped
  • 1 tbsp butter
  • fried sage leaves
  • sea salt + black pepper

serving dumplings | Pork and prawn ravioli in a buttery broth

serving dumplings | Pork and prawn ravioli in a buttery broth

Instructions

Combine the flour with salt in a medium bowl. Make a well in the center and add butter and hot water. Knead the dough, cover and let sit for 30 minutes.

Make the broth, pull off the prawn heads and pry off the shells. Save the shrimps for the filling. Heat the oil in a pot and fry the heads and the shells for 3 minutes at high heat, stirring constantly. Add garlic and onion, fry for 3 minutes more. Add white wine and cook for 2 minutes, cover with water. Add carrot, rosemary, thyme and bay leave, season with salt and pepper. Bring to a boil, cover the pot and simmer for 40 minutes. Place a fine sieve over another pot and pour the broth through the sieve. Bring to a boil, add butter and season with salt and pepper. Cover and simmer until the liquid is reduced to half.

Make the filling, heat the oil in a skillet and cook the shallot and garlic until soft. Devein the shrimps and place them in the bowl of your food processor together with the softened garlic and shallot. Add the ground pork, parmesan, cream and sage leaves. Season with salt and pepper. Pulse until smooth and homogenous. Set aside.

Divide the dough into 8 pieces. Take one of the pieces and flatten it out, brushing some flour on both sides. Roll out into a thin sheet or feed it through the pasta roller. Repeat with the remaining dough.
Cut the pasta sheets with a biscuit cutter or a glass into small and slightly bigger circles. Place scoops of filling onto the small pasta circles. Brush the dough with water around the scoops of filling. Place the bigger dough circle on top, making sure that there is no air in the pockets. Stick the edges together.
Cook in salted water for about 3-5 minutes. Remove from the water with a slotted spoon.

In a skillet, heat the butter. Add shrimps and bake until golden on both sides. Add corn and toast for 3 minutes on high heat. Turn off the heat, stir in the garlic and season with salt and pepper.

Serve the ravioli in a bowl with toasted corn, sautéed shrimps and broth. Top with fried sage leaves. Eat!

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

Buy Me A Coffee

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.

Tags

  • meat dishes
  • pasta
  • ravioli
  • seafood

Post navigation

Prev: Blackberry pie with frangipane
Next: Roasted pumpkin soup with wild rice and miso mushrooms

14 comments

  • Jennifer
    16.10.2019

    This looks outstanding!

    Reply
    • Anna
      16.10.2019

      Thank you, so glad you like this Jennifer.

      Reply
  • Cathy
    16.10.2019

    I’m so excited about this ravioli! I will try it. Maybe this weekend.

    Reply
    • Anna
      16.10.2019

      so glad to hear this! Enjoy!

      Reply
  • Jessica
    17.10.2019

    These look amazing! It’s a perfect balance of flavor and beauty.

    Reply
    • Anna
      17.10.2019

      Thank you so much Jessica! Glad to hear this

      Reply
  • Mahidua
    18.10.2019

    This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing this. Keep it up.

    Reply
  • Jess
    26.10.2019

    Just found this recipe and my foodie brain is literally bursting with excitement! Fabulous recipe! Really want to try this. Love love it!

    Reply
  • Yolandie
    13.11.2019

    This looks absolutely devine. Cant wait to try this

    Reply
    • Anna
      14.11.2019

      Thank you so much! Enjoy!

      Reply
  • PrintableBubble
    18.11.2019

    Amazing! Now I’m hungry 🙂

    Reply
    • Anna
      18.11.2019

      So happy to hear this!!

      Reply
  • Mary
    16.02.2021

    What a beautiful and tasty dish! Now one of our favourites . Thank you for sharing

    Reply
    • Anna
      16.02.2021

      I am so glad you enjoyed the recipe, thanks so much Mary!

      Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Popular

  • spicy coconut curry ramen Spicy Coconut Curry Ramen
  • creamy tuscan chicken orzo Creamy Tuscan Chicken Orzo
  • Balsamic Wild Mushroom Pasta
  • one pot salmon alfredo orzo One Pot Salmon Alfredo Orzo
  • Creamy Garlic Shrimp Pasta

Join Our Community

Signup to my free weekly newsletter and receive the latest recipes straight into your mailbox!

Thank you!

You have successfully joined our subscriber list.

  • Home
  • About
  • Converter
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2023 Serving Dumplings
  • Website by Crafted