Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988 by Phil Romano, one of the industry’s leading innovators. Inspired by the Italian country cuisine served in Romano’s grandmother’s kitchen, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S. An extensive wine list and the chain’s unique honor wine system finish out the experience in this polished casual atmosphere.

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Ravioli Gamberi




RAVIOLI DI GAMBERI
Macaroni Grill Copycat Recipe

Pasta:
1 lb. flour
4 eggs
1 tablespoon olive oil
1 tablespoon water
1 teaspoon salt

Shrimp Stuffing:
1 tablespoon olive oil
1 tablespoon butter
1 ½ lbs. shrimp, cleaned and de-veined
2 leeks, white portion, chopped
½ teaspoon salt
1/4 teaspoon ground white pepper
1 lb. ricotta cheese
1 egg
1/4 cup heavy cream
1 tablespoon fresh basil, chopped fine
1/2 tablespoon fresh thyme, chopped fine

Lemon Butter Sauce:
2 ½ cups. butter
1/4 cup dry white wine
½ tablespoon garlic chopped
½ teaspoon saffron (you can substitute with turmeric)
1/4 teaspoon ground white pepper
juice from ½ lemon
1 cup heavy cream

1/2 lb. cooked shrimp


Pasta:   Place the flour in a mound on a clean, dry surface. Form a well or hole in the center of the flour. Break eggs into the center of the flour and add the oil, water, and salt. Use your hands to mix the ingredients together and slowly mix in the flour. Knead until well mixed. Cover with a clean towel, and let it rest for 30 minutes. Cut the dough into quarters. Begin to pass the dough through a pasta machine and continue to run it through until the dough is smooth.Run the dough through the thinnest setting to form 4 sheets of dough.

Shrimp Filling:  Place olive oil and butter in a saute pan. Warm. Add shrimp, leeks,salt, and pepper. Cook for 4 minutes. Remove ½ of shrimp and set aside. In a bowl combine ricotta cheese, egg, cream, basil and thyme, and mix together. Combine cooled shrimp mixture and leek mixture.

Filling the Ravioli:  Brush each sheet of pasta with beaten egg. Place 1 tablespoon mounds of shrimp/leek mixture 3 inches apart along 1 side of  pasta. Fold the pasta over to form pockets. Gently press an indentation into the dough between the mounds of shrimp/leek mixture. Cut the ravioli into pieces along these lines.

Lemon Butter Sauce:  Melt butter in a saute pan. Add garlic, saffron, and pepper. Saute for 2 minutes. Add white wine and cook for 1 minute. Add lemon juice and cream. Cook until well mixed. Add cooked shrimp and cook for 1 minute.Serve by cooking ravioli for about 2 -3 minutes in a pot of boiling salted water. Remove from water and drain. Place ravioli in a bowl and cover with sauce pasta in the center of the plate. Stand the 6 shrimp around the pasta and top with the garlic/pesto sauce. Garnish pasta with parsley.


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