Frank's Recipes! Ravioli di Zucchine e Gamberi

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Ravioli di Zucchine e Gamberi

Serving Size : 6

7 ounces white flour
4 eggs
2 1/4 pounds zucchini
10 ounces ricotta cheese
2 1/4 pounds shrimp, peeled
1 dash marjoram
1 dash salt
1 dash black pepper
10 ounces red ripe tomatoes, peeled and seeded
1 pinch parsley
2 clove garlic
1 shallots
3 tablespoons olive oil
2 tablespoons orange zest
1 dash marjoram
1 dash salt, to taste
1 dash black pepper, to taste

STEP ONE: The Dough
Make the pasta dough as per routine with the flour and eggs. The dough has to be solid but not stiff. Let it rest in the refrigerator for two hours.

STEP TWO: Prepare the Filling
Boil the zucchine in the water with salt and the pinch of marjoram. Drain and puree them, add salt and pepper. Add the ricotta cheese.

STEP THREE: The Ravioli
Roll the dough in very thin sheets. With the filling for the ravioli, assemble the ravioli in the size and shape of your preference.

STEP FOUR: To Prepare the Sauce
Peel and seed the tomato; chop in small cubes. In the olive oil, cook the garlic and the shallot until they become gold-colored. Remove them from the olive oil and add the peeled shrimp and diced tomato. Cook for two minutes, add the grated orange peel, and remove from the fire.

STEP FIVE:
Cook the ravioli in salted boiling water. Add the chopped parsley to the sauce. Dress the ravioli with tomato sauce and serve.