It’s been a while but I’m back.
While I want to share my recipe for the best homemade shrimp and pesto ravioli that you’ve ever had (you see that confidence), I also want to talk (or rather write) about commitment. While staying at home and self-isolating, I’ve had plenty of time to think about my blog and what I want from it and what I want it to be. My vision for The Kitchen on Wellington is that it is a space where we share recipes and have a larger conversation about food in general and how its relates to and impacts our lives.
As I was thinking about my vision and how to execute it, I began thinking about commitment. Commitment is absolutely necessary to run a successful blog and it is necessary to become a great cook. It takes real commitment to cook for yourself and family when it’s a lot easier to pick up food. It takes real commitment to make things from scratch when pre-made options are readily available. It takes real commitment to work new recipes into your meal rotation when you’re pressed for time and it takes real commitment to repeatedly test recipes in order to perfect them. If I’m being honest, commitment is something that I have always struggled with. I usually start off with all of these grand ideas and along the way I loose the inspiration to see the plan all the way through.
While the world is slowing down and our lives are grinding to a halt, I want to use this time to commit to being committed. I want to pour into this blog on a regular basis and learn all that I can about making this the best blog that it can be. I want to commit to eating at home and trying new recipes. I want to commit to being more thoughtful about the foods that I cook. This increased commitment won’t be easy but I’m committed to trying.
Now, enough of the rambling, on to this pasta. I actually whipped this up using leftover ingredients in my fridge. I bought the wonton wrappers earlier in the week for pot stickers and I had basil left over from stir-fry. I like to keep shrimp on hand so the only item that I had to purchase was the parmesan cheese.
I was really happy with how everything turned out and I would certainly recommend this recipe. This will 100% be added to the meal rotation.
*The recipe measurements are not exact. I never measure as I cook. Use these measurements as a starting point and guide. Increase, decrease, remove and substitute items as you see fit. *
Below is a guide to this recipe.
-basil (3 oz,) -pine nuts ( 1/4 cup) -parmesan cheese (grated) (1/4 to 1/2 cup) – juice of 1/2 lemon -olive oil -2 garlic cloves
-minced salad shrimp (1/3 cup) – homemade pesto -salt/pepper (to taste) -garlic/onion powder (to taste) -parmesan cheese (grated) (to taste)
– butter (5tbs) – flour (5tbs) – half and half (about 1 cup) -parmesan cheese (1/3 cup) -salt/pepper
1) Make the pesto by combining all of the dry ingredients and the juice of one lemon into a blender. While blending, add in the olive oil until the desired consistency is reached. The pesto should not be thin and runny but the consistency of a thick paste. Season with salt/pepper as needed.
2) To assemble the filling, mince the salad shrimp and combine with some of the pesto. Grate in the parmesan cheese (Be mindful of the saltiness. The cheese is relatively salty so add in small batches and taste along the way) and combine. Reserve some pesto to add to the cheese sauce later in the recipe.
3) Make the cheese sauce. Heat butter over low-medium heat. When butter is melted and warm, whisk in the flour. Continue to whisk and cook the mixture until it is light brown in color and smells of pie crust. While whisking, pour in about 1/2 cup of half and half. The mixture will immediately thicken. Reduce heat to low and while whisking pour in another 1/2 cup of half and half. Continue to whisk until mixture smooths out and thickens. If the sauce is too thin, increase heat while whisking until it begins to thicken. If the sauce is too thick, gradually add in more half and half until it begins to thin out. Add in grated parmesan cheese (about 3/4 cup) and season with pepper. Taste and add additional seasoning if desired.
4) Fill the wrappers with the shrimp and pesto mixture. Place filling in the middle of one wrapper. Using a second wrapper, place on top of the “filled” wrapper and seal. In order to seal the two wrappers, gently brush water along the edges of one wrapper and gently press the two wrappers together. As you are assembling the ravioli, keep the completed ravioli under a slightly damp towel so that they don’t dry out.
5) In a baking dish, place a thin layer of cheese sauce in the bottom of the dish. Layer in the ravioli and cover with more cheese sauce. Dollop the remaining pesto on top of the dish and top with additional grated cheese if desired.
6) Bake for 30 mins. or until ravioli are done
Parmesan is a relatively salty cheese. Taste along the way and adjust the amount the added salt.
To make this dish a little more healthy, add spinach or kale to the sauce or layer zucchini ribbons between the ravioli and sauce.