I knew I wanted to make a ravioli with the hearty, rustic whole wheat flour and I knew I wanted to use some Mexican flavors with it. I received a special ravioli tray for Father's Day...one that I specifically asked for...and it was a bust. The ravioli stuck in that pan no matter what I tried. But you know what? That's just fine. It led
to a better idea and a better way of making ravioli. I used this pan! The great thing about using a mini-muffin pan for ravioli is that it's quick and most everyone has one. It also holds more filling!
Whole Wheat Shrimp Ravioli with Cilantro Lime Cream Sauce
To make the pasta:
2 cups Bob's Red Mill Organic Unbleached White Flour
1 cup Bob's Red Mill Organic Whole Wheat Flour
3 teaspoons Bob's Red Mill Vital Wheat Gluten
1 teaspoon salt
8 egg yolks
2 Tablespoons olive oil
1/2 cup water
To make the stuffing and sauce:
2 Tablespoons olive oil
1 small yellow onion, diced
2 jalapenos, seeded, deveined, and diced
8 cloves garlic, minced (I love garlic)
1/2 cup Pinot Grigio or Sauvignon Blanc wine
12 ounces small uncooked shelled shrimp
1/2 cup heavy cream
1 bunch of cilantro, leaves only
2 small limes, juiced
Salt and pepper to taste
1 Tablespoon water
Whisk together dry ingredients in stand mixer bowl. Add the egg yolks and olive oil into the flour mixture and mix together using the dough hook and knead the dough. Add water, a little at a time, until the dough comes together. Set dough aside, covered, allowing it to rest for 2 hours in the refrigerator.
Heat olive oil in a skillet on medium heat. Add onions and jalapenos and saute until translucent. Add the garlic and cook until fragrant. Add wine and reduce. Add the shrimp and cook until pink. Add the cream and cook until thickened, stirring frequently. In the interim, pulverize cilantro with lime juice in a food processor until it becomes a slurry. Reduce heat in the skillet to low and add cilantro mixture.
With a slotted spoon 0r a sieve, remove the shrimp and other solids. Remove as much of the liquid sauce as possible. Finely chop the solids. Set them aside. Set the cream sauce aside but cover to keep it warm.
Remove the dough from the refrigerator and roll it out with a rolling pin or with a pasta maker (I used this one). The pasta must be very thin, but not too thin to tear. Dust plenty of flour on the dough, the excess will wash off when you boil the raviolis.
Set the rolled-out dough on the mini muffin pan (or ravioli press, if using), and carefully and gently press a tablespoon or so of the filling over each mini muffin cup. With your finger, put a little egg wash around the exposed dough and top the filled cups with another sheet of pasta dough. The egg wash will help you seal the ravioli. Flip the mini muffin pan onto a floured board and cut them into individual mini raviolis.
Add ravioli to boiling water, careful not to overcrowd, and cook for 6-8 minutes. Drain. Serve with cream sauce.