Shrimp mousse ravioli with shiitake cream sauce

Main Dish
2 servings
15 min
35 min
Very Easy


Number of serving: 2


1 1/2 cup semolina flour

1/4 cup lukewarm water

Shiitake Cream Sauce:

Shrimp ravioli

6 ounces fresh sliced shiitake mushrooms

1 clove garlic, minced

1/2 onion, chopped

1/4 cup white wine

1 tablespoon olive oil

1/4 cup chicken broth

1/2 cup half and half

salt to taste

ground black pepper to taste

2 tablespoons grated Parmesan cheese

2 tablespoons chopped fresh parsley


  • Pasta:
    Mix ingredients in a food processor. Slowly add water until mixture almost forms into a ball. When you feel the dough it should hold together when you squeeze it with your hand. Mixture should feel moist but not wet. Remove from mixer and shape dough into a ball and knead until smooth 5-10 minutes. Refrigerate and let rest for 30 minutes. Using kitchen aid mixer/pasta attachment follow this recipe to roll out into ravioli.
  • Shrimp Mousse:
    Take 1/2 pound shrimp and cut into chunks. In a blender or food processor, whirl shrimp, 1 egg white, 1/3 cup half and half, and 2 teaspoons chopped chives until smoothly pureed. Add salt and white pepper to taste. If made ahead, cover and chill up to 24 hours.
  • Shiitake Cream Sauce:
    Saute garlic and onion in olive oil over medium heat; add mushrooms and cook until browned. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in half and half, and reduce to desired thickness. Season with salt and pepper to taste. Meanwhile cook pasta in a large pot of boiling salted water until ravioli float to the top. Using a slotted spoon add ravioli and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

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