Shrimp & Pesto Ravioli
with Sherry Cream Sauce & Chanterelles


1 lb. 31 to 40 count shrimp, peeled, deveined and boiled for 4 minutes. Drain and cool.
2 cups durum semolina flour
2 eggs
pitted calamata olives
8 ounces fresh chanterelle mushrooms, quartered if large
1/4 cup diced shallots
1/4 cup dry sherry
1 pint heavy cream
1/4 tsp. nutmeg
olive oil
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.

Cream sauce:

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 chanterelles in a little olive oil until tender. Remove shallots and chanterelles to another container. While over high heat, add the sherry to the pan and flame off the alcohol. reduce until most of the liquid has evaporated. Add cream to the saucepan and simmer for a few minutes. Add butter and whisk until sauce thickens. Return shallots and chanterelles to pan and Season with salt and pepper. Ladle sauce over the raviolis and serve immediately.

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