Bay Shrimp Ravioli with White Clam Sauce - Chef Patrick Loineau, Chef, University of Notre Dame Test Kitchen.

Chef Loineau recommends the use of either the Basic Egg Pasta or Lemon Dill Pasta recipe you can find on our tips page.  Just click here for Chef Loineau's guide to making pasta from scratch.

White Clam Sauce

Ingredients:

2 shallots, peeled
4 cloves garlic, peeled
1 tbsp extra virgin olive oil
1/4 cup dry white wine
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp freshly ground pepper
3/4 cup clam juice
1 pint half and half
6 oz. chopped canned clams
lemon juice

Chop shallots and garlic.  Heat oil in a saute pan over medium heat.  Saute shallots for 1 to 2 minutes.  Ad garlic and saute for 1 to 2 additional minutes until translucent.

Chef Loineau recommends the use of either the Basic Egg Pasta or Lemon Dill Pasta recipe you can find on our tips page.  Just click here for Chef Loineau's guide to making pasta from scratch.

White Clam Sauce

Ingredients:

2 shallots, peeled
4 cloves garlic, peeled
1 tbsp extra virgin olive oil
1/4 cup dry white wine
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp freshly ground pepper
3/4 cup clam juice
1 pint half and half
6 oz. chopped canned clams
lemon juice

Chop shallots and garlic.  Heat oil in a saute pan over medium heat.  Saute shallots for 1 to 2 minutes.  Add garlic and saute for 1 to 2 additional minutes until translucent.  Remove pan from heat and add wine.  Return to heat and deglaze.  Add the oregano, basic and pepper and cook for 2-3 minutes until the mixture is reduced by one half.  Add clam juice and cook for 4-5 minutes or until reduced by one half.  Add half and half and cook for 6-8 minutes longer until reduced by one half.  Stir in the chopped clams and heat through.  Keep sauce warm until the pasta is ready.

Bay Shrimp Ravioli

Ingredients:

6 cloves garlic, peeled
16-18 fresh basil leaves
1 lb. bay shrimp, drained and squeezed
12 oz. goat cheese (or ricotta)
1 tsp black pepper
1 1/2 lb. Lemon Dill Pasta Dough
1 egg and 2 tbsp water as an egg wash

Place first six ingredients into a food processor and process until chopped finely.  If you use ricotta instead of goat cheese, don't process the cheese, just the other ingredients and then mix the ricotta into the mixture after it is processed.  Put in a covered bowl and refrigerate for 30 minutes.

Cut rolled out pasta into 3" squares or circles using a knife or cutter.  Use a pastry brush to apply egg wash around the edges of every other square or circle.  Place filling in the center of the ravioli and place a second one on top.  Work your fingers in and around the ravioli to remove as much air as possible and make the edges of the two pasta pieces about the same size.  Then press the raviolis together along the edges with a fork or cut them with a ravioli wheel or knife.

Cook in boiling water for 4 to 6 minutes until al dente.  Place two ravioli on a plate and spoon some of the clam sauce over them.  Garnish with a fresh basil leaf and grated parmesan cheese.