International › Shrimp-Filled Casconcelli

Serves 4 - 6

Don't be intimidated by the list of ingredients and steps. It's much easier than it looks. Watch the video and you'll see.

For the Pasta

• 15 oz all purpose flour
• 7 oz semolina flour
• pinch of salt
• 6 whole eggs plus 6 additional egg yolks
• 1 tsp extra virgin olive oil

For the Shrimp Stuffing

• 2 cups finely chopped shrimp
• 1 tbsp finely minced shallots
• 1-1/2 tbsp chopped chives
• 1 egg yolk
• a little lemon zest (about 1/4 tsp or to taste)
• salt & pepper to taste

For the Sauce

• 3 oz (6 tbsp) butter
• small handful of sage leaves
• a squeeze of lemon
• freshly grated parmesan cheese

Make the Pasta

1. Put the 2 flours and the salt in a large bowl
2. Form a well in the flour and pour in eggs
3. Get in there with your hands and work the flour into the eggs. Knead the ingredients together until they form a smooth dough
4. Remove dough from the bowl and knead on the counter for about 5 minutes. Watch the video to see Chris' technique.  If the dough sticks to the countertop, add more flour
5. Cut the finished dough into 2 pieces, put in a bowl, cover with plastic wrap and refrigerate for about 1/2 hour

While the dough is chilling...

Make the Filling

1. In a large bowl, combine the finely chopped shrimp, shallots, chives, egg yolk and salt & pepper (to taste)
2. Mix it all together and add some lemon zest (about 1 tsp)

Back to the Dough

1. Flour the counter (mix of all purpose and semolina)
2. Roll 1 of the 2 pieces of dough into a width that will fit in your pasta machine
3. Put dough through the machine (electric or hand crank is fine). Start at the largest setting and move down 2 settings each time you put the pasta dough through the machine. Add more flour as needed to prevent sticking but don't overdo it as pasta will become tough
4. Cut your pasta sheets horizontally and vertically
5. Spray the pasta with a little water so it will adhere to itself once you fold it over

Fill the Pasta

1. Put the shrimp filling into a pastry back or a zip-top bag with the corner cut off. This makes it easier to place the filling onto the pasta
2. Squeeze the filling in nickel size dollops on the pasta about 1 inch away from each other
3. Fold the pasta in half to cover the filling. Smooth out the pasta around the filling to remove any air pockets
4. Use a round ring mold or cookie cutter and cut out your filled pasta
5. You could stop there but you may want to try Chris' awesome technique (watch the video) for forming the ravioli into cool wingnut shapes which have 2 benefits: 1) it adds a little indentation at the top which is ideal for holding the sauce; 2) it makes them easy to pick up with your hands which makes it a great party appetizer

Cook the Pasta

1. Drop your Casconcelli into salted boiling water for about 3-1/2 minutes
2. Pasta is done when it floats to the top of the pot
3. Remove delicately with a spider strainer or slotted spoon

Make the Sauce (any cream sauce or light red sauce would work well, too)

1. Put butter in a cool pan and place over a medium-high flame
2. Add 3 oz of butter (6 tbsp)
3. Add salt & pepper to taste
4. Melt butter until it's frothy and then add the sage leaves
5. Sauté until sauce is lightly brown. It should have a nutty buttery flavor

Plate the Dish

1. Line up your Casconcelli on a plate and top with the sauce
2. Finish with freshly grated parmesan cheese and a squeeze of lemon