Shrimp Ravioli with Lemon Butter Sauce (02/26/14)

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  • 1/3 lb. shrimp, cooked, peeled, deveined, diced
  • 1/4 cup fresh Parmesan cheese
  • 1/4 teaspoon dried basil
  • 1 (12-ounce) package wonton wrappers
  • Small bowl water
  • 1 stick butter
  • 1 lemon, zest and juice
  • 3 tablespoons parsley, chopped
  • 2 tablespoons capers, diced
  • Salt and Pepper, to taste

 

In a small bowl, combine shrimp, cheese, basil, salt and pepper. Brush a wonton wrapper with water. Place about 1/2 teaspoon shrimp mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. (Note: or place 1 teaspoon of mixture between two wonton wrappers for larger ravioli.) Transfer to a flour-dusted baking sheet.

Repeat until all of shrimp filling has been used; this should make about 28-32 ravioli. Bring a large pot of salted water to boil. Cook ravioli’s in batches for 1-2 minutes.

Meanwhile, in a large saucepan up to medium heat, melt butter. Add lemon zest and juice. Cook for 2-3 minutes until warmed through. With a slotted spoon, carefully transfer ravioli to plates. Top each serving with lemon butter sauce. Garnish with parsley and capers. Serve immediately.

Sponsor: Dan's Market