I finally made it!!!
Squid ink shrimp and ricotta ravioli with a saffron garlic cream sauce....
My sweet neighbor, Kathleen, joined me in the kitchen 👍
What fun....and beyond delicious!
Googled an epicurious recipe http://www.epicurious.com/recipes/food/views/homemade-squid-ink-pasta-51244010 and pulled out the Kitchen Aid....so simple!!
2 cartons (4-6 oz) heavy whipping cream
2 pinches of saffron
1/2 stick butter
1/2 cup olive oil
1/2 tsp black pepper
4 garlic cloves (infuse and take out right before you pour over ravioli)
Ravioli:
Roll out 4 sheets (double batch) of pasta dough.
In a a medium sized bowl:
1.5 lbs extra large shrimp cut into 4 pieces per raw shrimp
16 oz ricotta cheese
1 tsp basil paste
1 tbsp garlic paste
Mix and place 1 tsp of mix onto each sheet ...about 7-8 tsp per sheet. Fold over and cut.
The batch rendered 32 ravioli!
Boil in salted water 5 ravs at a time for 3 min a batch.
Ladle sauce and sprinkle parmesan cheese!
Enjoy!
Xo j
💚