Estimated reading time: 5 minutes

Sometimes there are things that you keep putting off. Making your own pasta was one of them for me. I already had all the materials and resources at home for some time. A beautiful pasta machine that remained in the cupboard until now. Until the invitation from Sarah Puozzo from the pasta Academy. A real "pasta master" who really knows the intricacies of pasta making. She invited me to an online workshop to make homemade ravioli with prawn filling. And you can't say no to that, right? I quickly ordered some ravioli plugs online, because I didn't have any yet. Of course I was very curious about this ravioli recipe. Because it actually doesn't require that many ingredients. A deliciously simple recipe that you can keep eating!

Homemade ravioli with prawn filling — An authentic Italian recipe, made with love and craftsmanship, and you can taste that.

Pasta originated in Italy and is one of the oldest and most loved dishes in the world. It is unclear exactly when the first pasta was made, but there is evidence that the ancient Etruscans and Greeks already ate similar dishes.

There is a story that Marco Polo, the famous Venetian explorer, brought pasta to Italy from China. But historical records suggest that pasta was already known in Italy before Marco Polo visited China.

In any case, over time, pasta has become an integral part of Italian cuisine and has become one of the most popular dishes around the world. There are countless different types of pasta, each with their own unique taste and texture, including spaghetti, lasagna, fettuccine, and ravioli.

ravioli recipe — I bought these packages of flour at the Albert Heijn. So you want a type of flour 00 and semola flour.

Homemade ravioli with prawn filling

Besides a ravioli recipe you can also learn and master other recipes with Sarah. She can see all the workshops she gives on her website of the pasta Academy. This homemade ravioli with prawn filling is really a beautiful example of handicraft. Kneading your own pasta, shaping the dough with your hands, then turning the sheets through the machine… it makes you completely zen. Oh and we also learned that we Dutch people eat pasta way too soft. We cook it too long, actually the pasta can have a bit of a bite. So don't cook too long, that's the tip!

This is really mouthwateringly delicious.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Homemade ravioli with prawn filling

A delicious dish made entirely by hand, enjoy until the end!

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Hallway: Main dish

Kitchen: Italian

Keyword: prawns, garlic, pasta, ravioli, sage, tomato

Preparation time: 15

Preparation time: 1 10

Total time: 1 25

Servings: people

Author: Francine

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You need:

Ingredients:

100 gram semola di grano duro rimacinata - (from e.g. DiCecco)
100 gram flower type 00
2 eggs
1'' tl salt

For the filling you will need:

180 gram peeled prawns
1 tl sea salt
1 organic lemon - (we'll grate some zest here)

For the sauce you will need:

8 tomatoes - (skinned)
2 cloves of garlic
4 fresh sage leaves
olive oil
40 ml White wine

For the pesto you will need:

80 gram pine nuts
7 fresh parsley sprigs
1 tl sea salt
50 ml olive oil

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

First we make the dough for the pasta. Mix the semola and the flour type 00. Pour the flour over your work surface and make a well (in Italian it's called fontana) in the middle. Break the eggs into the well. Mix all the flour with the eggs with a fork.
Knead for about 10 minutes until you get a nice ball of dough. You really push the dough with your hands. Then cover with cling film and set aside at room temperature for at least 30 minutes. You can continue with the recipe in the meantime.
The steps from flour to dough:
We now make the filling of the ravioli: Finely chop the prawns with a knife. Finely chop 2 sprigs of flat-leaf parsley and add them. Grate 1/3 of the organic lemon and add it too, along with a pinch of sea salt. Mix everything well and set aside until use.
Skin the tomatoes: put on a pan with plenty of water. Score a cross on the bottom of the tomatoes. Dip them in the boiling water for a few minutes. Remove them from the pan and shock under cold water, you can now pull the skin off. Remove the seeds and ribs from the tomatoes and cut the flesh into small cubes. Place in a bowl and set aside until use.
Place a large skillet over medium heat and add a splash of extra virgin olive oil. Peel and crush the garlic cloves with the flat side of your knife. Add them to the skillet, along with the 4 sage leaves.
Add the diced tomatoes and season with a pinch of sea salt. After a few minutes, add the wine. Let the sauce boil and after ten minutes remove the garlic clove and turn off the heat. (This sauce is not a tomato sauce as you know it from a package, it is a bit of "crumbly sauce").
Now grind the rest of the flat parsley with the pine nuts and half a tablespoon of sea salt in a mortar. Then add extra virgin olive oil until you get the right texture. This can take a few minutes, you have to stomp a lot.
Take your pasta machine with you: First flatten the dough ball and turn the first piece of dough through the smallest number on your machine. (No. 1 has the largest opening). Fold the outsides in and run through the machine roller again with the smallest number. Then turn the dough through the machine where you go 1 number higher each time, so that the dough becomes thinner and the opening smaller and smaller. Stop when the pasta sheet is about 1 mm thick.
Place the sheet on your work surface on which you have sprinkled a little semola so that it does not stick. Fold it in half once, and then fold it back again. With your ravioli cutter, push circles on one half.
The steps from dough to ravioli:
Now fill those circles of the pasta sheet with small heaps of the prawn filling. Each mound will cover about 2/3 of your ravioli. With your finger, which you dip in a bowl of water, wet the edges of the ravioli. Then fold the other half of the pasta sheet over the piles. Push the air out around the pasta mounds. Cut out the ravioli with the ravioli cutter and close the edges with your fingers.
Put a pan of water on and bring to the boil with some sea salt. When the water is boiling, gently slide the ravioli into the water and cook for a few minutes, when they float they are ready.
The steps from tomato to sauce:
Turn the heat back on under your skillet with the sauce and spoon in the ravioli. Add olive oil and mix well.
Spoon some pesto on the plates and put the ravioli with the sauce on top.
Serve with some Parmesan cheese if desired, Delicious Happen!

This amount of dough is for twice! The dough that you are going to turn through the machine is therefore half of the dough ball. You can store the other half in foil in your fridge for up to 3 days.

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Have you ever tried this recipe?Mention @delicioushappen or tag #delicious snacks!

Want to try other delicious pasta recipes? You can do the following:

Read more about homemade pasta: then read the blog again from our guest foodie Tim: he also has a nice basic recipe for pasta.

Basic recipe perfect Italian pasta

This garlic spaghetti with shells you should really do it!

And also a favorite of mine is the “Cacio e Pepe” simple but so good.

A classic spaghetti cacio e pepe

What are we eating today? Five delicious pasta ideas

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

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