Food Network: Shrimp and Chive Ravioli with Grape Tomato Sauce

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Shrimp and Chive Ravioli with Grape Tomato Sauce
Recipe courtesy Tyler Florence

Ingredients
1/2 recipe Pasta Dough for Ravioli, recipe follows
1 pound medium-size raw shrimp, cleaned and shelled
1 bunch fresh basil leaves, plus more for garnish
1 bunch fresh chervil, plus more for garnish
1 bunch fresh chives, plus more for garnish
1 large egg white, plus 1 egg for wash
8 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pint grape tomatoes
2 shallots, finely chopped
1/2 bunch fresh chervil, plus more for garnish
Flour, for dusting

Instructions
Make the Pasta Dough for Ravioli and set aside to rest.

Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch
chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper.
Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.

Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to
prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a
rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the
dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching.
Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the
dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at
its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out
the other half.

Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with
flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling
by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the
filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp

knife to cut the sides around each mound and press the edges with your fingers to make a tight seal.
Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly
while assembling the rest.

Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons
olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a
large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots
and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil
and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm
while you cook the ravioli.

Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for
about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the
water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the
sauce and serve garnished with more chopped herbs.

Pasta Dough for Ravioli:

5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
6 large eggs
2 tablespoons extra-virgin olive oil

To make the pasta dough: In an electric mixer fitted with a dough hook,
combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon
olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a
bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead
and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the
surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for
about 30 minutes to allow the gluten to relax.

To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound,
and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat
with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1
hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until

it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is
elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the
remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the
gluten to relax.

To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using
to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into
a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the
dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching.
Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the
dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at
its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out
the other half.

Yield: enough for 48 ravioli