Shrimp and Lemon Ravioli with Butter and Thyme

To make shrimp and lemon ravioli with butter and thyme, first clean the shrimp: remove the head and shell and set them aside 1, then cut the back 2 and gently extract the black filament. Finally, roughly chop the flesh 3 and set it aside; you will need about 9 oz of flesh and 16 oz of scraps.

Clean the leek by removing the end and the greener leaves, then cut it into thin slices 4. Proceed to prepare the stock: melt the butter in a saucepan 5, then add the leek 6 and let it flavor.

Add the shellfish scraps 7 and brown for a couple of minutes over high heat 8, then deglaze with the white wine 9.

Now pour the water to completely cover the shellfish 10, add the parsley, pepper, and moderately salt since the stock is already quite savory 11. Lower the heat and simmer for at least 60 minutes, removing the impurities that rise to the surface with a skimmer 12.

Meanwhile, prepare the fresh pasta: in a bowl, pour the flour and the slightly beaten eggs 13. Start mixing with a fork 14, then work the dough with your hands 15.

When you have obtained a homogeneous consistency 16, transfer the dough onto the work surface and continue kneading for about 5 minutes until you form a uniform dough. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature 17. Meanwhile, you can prepare the filling: in a bowl, work the ricotta with salt and pepper, then flavor with thyme leaves 18.

Add the grated lemon zest 19 and the chopped raw shrimp 20. Mix well to combine everything 21, then cover the bowl with plastic wrap and put it in the refrigerator until the pasta's resting time is over.

After the resting time, slightly flatten the dough with your fingers on the floured work surface 22, then roll it out with a pasta machine reducing the thickness little by little 23: you will need to obtain 2 rectangular sheets about 1/16 inch thick 34.

Distribute filling piles weighing about 1 oz on one of the sheets, spacing them about 1 inch apart. Brush the edges around the filling with a little water 25, then cover with the second sheet and press with your fingertips to seal and remove the air that would cause the filling to leak during cooking 26. Cut the ravioli with a 2¾ inch diameter round cutter 27.

Place the obtained ravioli on a slightly floured cloth 28. At this point, the stock will be ready, so strain it with a fine-mesh sieve 29: it should be reduced to about half of the initial liquid 30.

You are ready to cook: while bringing the stock to a boil in a pot, melt the butter in a pan with the thyme leaves 31, then add salt, pepper, and a ladleful of stock 32. Cook the ravioli in the stock for 4-5 minutes 33.

Once cooked, transfer them with a slotted spoon to the pan with the seasoning 34 and briefly toss them 35. Scent with grated lemon zest and serve your shrimp and lemon ravioli with butter and thyme 36!