Fresh Ricotta and Caramelized Marsala Shallot Angolotti with Shrimp Butter Sauce
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Filling:
  • 2 T butter
  • 3-4 shallots, thinly sliced
  • ¼ cup ricotta, preferably homemade, recipe below
  • Sauce:
  • 2 sticks of butter
  • 1½ lbs shrimp, shelled and devined
  • Olive oil
  • Salt and pepper
  • 1 recipe basic pasta, rolled to second to the thinnest setting on machine, recipe bellows
  • 1 bunch Italian parsley, finely chopped to yield ¼ cup
  • ¼ cup grated Parmigiano-Reggiano
  • Fresh Ricotta:
  • 6 cups organic whole milk
  • 2 cups organic heavy cream
  • 1 tsp salt
  • 3 T organic white wine vinegar
  • Fresh Egg Pasta:
  • 4 cups all purpose flour or caputo semolina flour (found on amazon)
  • 4 -5 large eggs
  • ½ teaspoon salt
  • water as needed
Instructions
  1. To Make Fresh Pasta:
  2. Make a mound of the flour in the center of a large wooden cutting board or in a bowl, whichever is more comfortable to you. Make a well in the middle of the flour and add the eggs and salt. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when ½ of the flour is incorporated. If using a bowl, turn out onto a wooden cutting board now and start kneading the dough with both hands, using the palms of your hands primarily. Once you have a dough ball, remove its rom the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. If dry, add 1 T of water at a time and incorporate. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
  3. To Make Filling:
  4. In a saucepan on stove over medium heat, put in the milk, cream, salt, and vinegar. Bring to a medium heat and boil where it starts to separate. Put in a mesh colander over a bowl until liquid is drained.
  5. On stove top, heat medium sauté pan and add 2 T butter and melt. Add shallots and cook down. Add ⅛ cup of marsala wine and cook until caramelized.
  6. Take ricotta and put in a bowl and fold in caramelized shallots. Mixture shouldn't need salt and pepper but season to taste. If it is a little "thin" fold in some freshly grated parmigiano cheese as you don't want a "runny filling".
  7. To Make Angolotti:
  8. Cut dough into 8 sections and cover unused portion with damp cloth to avoid drying out. With a hand pasta machine or kitchen aide attachment set at widest setting, take a piece of pasta and press flat and pass through rollers, dust with flour and repeat on same setting, fold in half and repeat again, change setting to next smallest and run pasta through twice. Dust pasta if needed and repeat process on all until pass through second to last setting. Repeat this for all of the pasta and put the strips on a floured work surface.
  9. To form agnolotti, take a strip of pasta and place 1 tablespoon of filling 1 inch from the edge and 2-3 inches apart down the pasta strip. Brush pasta dough edges and in-between filling lightly with water. Take the pasta and fold op of over filling and pinch closed. Press dough flat between lumps of filling. Using a pastry/pasta cutter, preferably fluted, cut half moons using folded part as flat side of moon. If your cutter is smooth or you are using a knife, go back and press lightly with a fork to make indents. Continue until pasta and filling are finished and put on floured trays.
  10. To Make Shrimp Sauce:
  11. Preheat oven to 400. Rinse shrimp and add to bowl. Put in some olive oil and salt and pepper and toss together. About 5 minutes before boiling ravioli, spread shrimp on a cookie sheet and put in oven for 10-11 minutes.
  12. On stove top in a medium sauce pan, add 2 sticks of butter (can add more if needed and depending on serving amount), melt on medium-low until starts to become a brown butter. Don't do this step too soon or the butter will continue to brown and get burnt. If you do ahead, pour into a bowl and then reheat when ready.
  13. When shrimp are done, add to butter and cover to keep warm while angolotti are cooking.
  14. To Cook Angolotti:
  15. In a wide dutch oven pot, fill about ¾ full with water and bring to a boil. Add salt (salty as the sea) and carefully put in angolotti. Becareful NOT to overcrowd so do in batches if necessary. Cook about 5 - 7 minutes or until tender and remove with a slotted spoon onto a tray or into pasta bowls. If using pasta bowls, heat them slightly in microwave so that pasta isn't going into cool bowl. Repeat until done. Spoon over shrimp sauce and top with fresh parmigiano and fresh parsley. Serve immediately.
Recipe by Eatentions at https://www.eatentions.com/fresh-ricotta-and-caramelized-marsala-shallot-angolotti-with-shrimp-butter-sauce/