Ingredients:

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound lump crab meat
  • 1/2 cup ricotta cheese
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1/2 cup unsalted butter
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley (for garnish)

Instructions:

  1. In a bowl, combine flour and salt. Create a well in the center, crack eggs into the well and mix until combined. Knead until smooth, cover with plastic wrap, and rest for 30 minutes.
  2. Chop shrimp finely and combine in a bowl with crab meat, ricotta, parsley, lemon zest, salt, and pepper. Mix thoroughly and set aside.
  3. Divide the rested dough into two halves. Roll out each half using a pasta machine or rolling pin until thin (about 1/16 inch thick).
  4. Lay one sheet of dough on a lightly floured surface. Place small mounds of filling (about 1 teaspoon each) spaced evenly. Top with a second sheet of dough and press to seal around each filling, ensuring no air pockets remain. Cut between the mounds to create individual ravioli shapes.
  5. Bring a large pot of salted water to a boil. Carefully add ravioli and cook for 3-4 minutes, or until they float to the surface. Use a skimmer to remove and drain.
  6. In a sauté pan, melt butter over medium heat. Add garlic and cook until fragrant. Stir in lemon juice, season with salt and pepper.
  7. Toss the cooked ravioli in the sauce and plate neatly. Garnish with fresh parsley and a sprinkle of additional lemon zest.