How To Make Shrimp Ravioli with Roma Tomato Sauce - Best Recipe | Charleston Magazine
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Cooking tools:
- Pasta machine
- Cast iron skillet
- Fine-mesh sieve
- Cheesecloth
- Instant-read thermometer
- Ravioli stamp
- Pastry brush
- Saute pan
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Pot
- Colander
- Stove
- Refrigerator
- Plastic wrap
- Airtight container
- Serving bowl
Ingredients
- 6 cups peeled, seeded, and finely chopped Roma tomatoes
- 1 cup chopped sweet onion
- 1 Tbs. chopped garlic
- Leaves from 1 sprig oregano
- 2 Tbs. olive oil
- 2 Tbs. finely chopped flat-leaf parsley
- Pinch of kosher salt and black pepper
- 1 Tbs. olive oil
- 1 Tbs. minced garlic
- 2 lbs. local shrimp, peeled and deveined
- 1 qt. whole milk
- 1/4 cup fresh lemon juice
- Kosher salt and ground white pepper
- 1 Tbs. finely chopped flat-leaf parsley
- 3/4 cup durum flour
- 1/2 cup semolina flour
- 2 eggs
- 1 tsp. kosher salt
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