1 lb. 31 to 40 count shrimp, peeled, deveined and boiled for 4 minutes. Drain and cool.
2 cups durum semolina flour
pitted calamata olives
1/2 lb. shitake mushrooms
1/4 cup diced shallots
1/4 cup dry sherry
1 pint heavy cream
1/4 tsp. nutmeg
1/4 stick butter at room temperature
1/4 tsp Old Bay Seasoning
Combine eggs and flour thoroughly. If necessary, add water until proper consistency is attained. Knead for 5 minutes, then let rest on counter under a bowl for 20 minutes.
Roll out dough with machine into a thin sheet suitable for making
the raviolis. Lay pasta on wax paper sprinkled with semolina
to prevent sticking.
take a shrimp and smear one side with a dab of pesto and place
pesto side down on pasta sheet. Place half of an olive on top
of the shrimp. Repeat until there is a double row of 10 or 12
shrimp. Using your finger or a pastry brush, moisten around each
shrimp with water.
Roll out another sheet of pasta, and carefully lay over shrimp.
Using your fingers, press the air out from around the shrimp
and press pasta together around the shrimp. Use a pasta/pastry
crimper/cutter to cut the individual raviolis. if making a large
quantity, separate single layers with wax paper sprinkled with
semolina (raviolis touching each other tend to stick and tear)
and stack in a baking dish or tray. Raviolis may be prepared
and frozen for later use. (Cook frozen raviolis for 2 extra minutes)
To cook, bring a large pot of water to a boil. Add raviolis and
cook for 4 or 5 minutes, stirring frequently. Remove from pot
and drain in a colander. If not serving immediately, drizzle
with a little olive oil and gently toss to prevent sticking.
Heat cream in saucepan until it is boiling vigorously. Reduce
to 1/3 of its original volume and add nutmeg and Old Bay.
In a sauté pan, sauté shallots and shitakes in a
little olive oil until tender. While over high heat, add the
sherry to the pan and flame off the alcohol. reduce until most
of the liquid has evaporated. remove both the mushrooms from
the heat, combine with cream in the saucepan and simmer for a
few minutes. Add butter and whisk until sauce thickens. Season
with salt and pepper. Ladle sauce over the raviolis and serve