Prawn Basil Ravioli

Pasta is best when it is fresh. Making your own ravioli isn't the most convenient food you could make but it is definitely worth every single second spent on making them.

I am sharing one of my fail-proof pasta filling (for those who love seafood and cream) using my beetroot pasta dough!

Let's get started :D

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Serving: 4-5 pax

Prep time: 40 minutes

Ingredients:

• Beetroot pasta dough (2 cups)

• 250gm cream cheese, room temperature

• 10 shrimp, deveined and minced

• 20 gm shitake mushroom, diced

• 8 basil leaves, chopped

• 50gm butter

• 1 tbsp olive oil

• Salt and pepper to taste

Preparation:

• Heat up the saucepan and melt butter and olive oil. Add minced garlic and stir-fry until soft and add shitake mushroom and basil leaves. Stir for another 1-2 minutes.

• Add in minced shrimp and stir fry until cook. Add pepper and salt and mix well. Turn off heat.

• In a bowl, add cream cheese and mash it. Mix the stir-fried ingredients into cream cheese and combine well.

• Prepare the pasta dough as a lasagna sheet and place the mixture in the middle and overlay it with another layer of pasta, with its border enclosed using water. Press and remove air bubbles before sealing the ravioli. (Using a ravioli mold would be a life-saver, but without the mold means you can shape it as you would like it to be)

• Boil water and add the ravioli. Cook it for about 5 minutes or that the ravioli would float, and it is ready to be tossed and serve!

Plate the ravioli and serve it with a tomato-based sauce or pesto :)

Voila!