Shrimp and mushroom filling for ravioli

This will serve a normal family of six plus leftover, or three Americans

As promised, here is one of the limitless ideas to fill ravioli. To see how to make the dough go here. If you want a really simple cheese filling, omit every ingredient after the first four. I like to use a whole milk ricotta (or fresh if possible), but am sure low fat could be substituted. If you’d like to see my marinara sauce recipe, and read all about how successful I was at making it right from the start go here.

Mushroom Shrimp Filling

  • 2 lbs ricotta
  • 1 egg
  • 1/2 cup grated Romano
  • 1 tsp salt
  • 1/2 cup thinly sliced mushroom
  • 2 tbsp minced garlic
  • 1 tsp fresh rosemary chopped
  • 2 tbsp fresh basil chopped fine
  • 10 shrimp shelled, deveined and cut into small pieces
  • Pepper

Melt a tablespoon of butter in a frying pan and saute mushrooms until browned. Add garlic and cook until fragrant. Add shrimp and fresh spices, season with salt and pepper and fry until shrimp is cooked. Add a bit of white wine and deglaze pan. When wine evaporates remove from heat. Allow to cool completely. Mix everything else together in bowl. Add shrimp mixture and incorporate. Refrigerate until ready to stuff pasta.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Recipes and tagged , , , , . Bookmark the permalink.

67 Responses to Shrimp and mushroom filling for ravioli

  1. Sandra says:

    I love your recipe’s. Made the Peach Crumble bars today, but used rhubarb instead of peaches, so I guess they were rhubarb crumble bars. Anyway delicious.

  2. JamieAnne says:

    This looks great Greg!

  3. sheelbeel says:

    What a healthy and delicious looking version of ravioli. I definitely want to try this out asap!

  4. I love ravioli and definitely hats off to you guys for making your own (wholesome no doubt) pasta! And what can I say, anything containing mushrooms has my vote.

  5. ChgoJohn says:

    These sound wonderful, a very nice mix of complementary flavors. That pic reminds me of Christmas dinner at Mom’s.

  6. Sounds and looks really good.

  7. Oh my… this ravioli, with this amazing shrimp mushroom filling, looks absolutely amazing. So decadent. Now I’m getting hungry at 1 in the morning.. not good lol.

  8. Holly says:

    How did I know it wouldn’t be a simple spinach and ricotta?! This combination sounds amazing. Love the caption on the photo too – me and my GF are a household of “this should serve 4 – we’ll share it between 2”!

  9. Delicious filling – love the idea of shrimp in ravioli. I see the portion controller was on holiday!

  10. Decadent.
    πŸ™‚ Mandy

  11. Looks so wonderful and tasty… I’ve just read your how-to ravioli post, I have everything I need except the ravioli cutter. And I want one, it looks so cool. I’ve always admired those who make gnoocchi/ravioli in advance and freeze it. I want to be one of those people!

  12. rsmacaalay says:

    Wow wow wow! That pasta looks fantastic

  13. Amazing, and love the serving size. That would do us perfectly! Am I allowed to lick my laptop screen?!

  14. Sissi says:

    The filling sounds fantastic, but it had to be fantastic to keep your top-level ravioli’s company πŸ™‚

  15. What size shrimp did you use? And, you want raw, not cooked, right?
    (The old fishmonger in me needs to know…)

  16. I’m resolved to make this when my sister comes in to town. She married an Italian through and through. I think I will use our scalloped edged biscuit cutter and make round shapes…why not?

  17. I can almost taste this now because it looks so darn good. Wish I was!

  18. That looks so good. I was wondering what to have for breakfast. This would do fine. If I could just get to it.

  19. rutheh says:

    Love the portion / servings caption!

  20. spicegirlfla says:

    Wow, that’s a really interesting combo! I am allergic to mushroom, so I’d switch that, but I’ve never had a shrimp ravioli! Making ravioli is a labor of love and I’m very impressed with your skills and attention to detail!

  21. Amy says:

    I’m still so impressed by your homemade ravioli. A steaming plate of pasta sounds so good right now after looking at your pic…even though it’s not even 9am πŸ™‚

  22. egg me on says:

    Shrimp, mushrooms, cheese … so, so good. Very impressed with this dish.

  23. Love this filling. We love using seafood in about anything we can and pasta is the best way to bring out the best flavors in shrimp (my opinion). Love this idea and will definitely try soon. Might stuff it in some shells or something

  24. joe p. says:

    Youve implied that you can make your own ricotta… so is there gunna’ be a how to for that?

  25. Rachel says:

    Oh this sounds fine. Do you suppose you could maybe add one more egg, pour it in a pie shell and have sort of a quiche? Love me some shrimp and shrooms…! MMmmmmm….

  26. Kristy says:

    I was just thinking about ravioli yesterday (not that I could eat it) and that fall is my favorite time to eat it. I’m taking a class this week to learn to make homemade pasta. I’m really hoping we touch on the ravioli. πŸ™‚ Good stuff!

  27. Judy says:

    Seriously, it would be hard to not just eat the “filling” right from the pan. YUM!

  28. Excellent combination — how is that you continue to come up with so many of my favorite ingredients????

  29. ambrosiana says:

    Last time I ate ravioli was 4 days ago. Your recipe makes me want to have ravioli now!

  30. Lia says:

    I choked on my coffee laughing when I read the photo description. I just started to make my own pasta so this I will be trying soon!

  31. my0wneyes says:

    That looks great…I love ravioli, I actually made some last night. I made lobster and shrimp ravioli…and they came out really good. I will be trying this one too soon. Thanks

  32. Looks delicious guys! I’ve been thinking about pasta since the past couple of days have been cooler in temperature. Great post!

  33. Karen says:

    I was waiting to find out what you filled your ravoli with. It must have tasted great.

  34. I could just stick a fork in your photo and start eating! Lovely, just lovely!

  35. Kelly says:

    Mmm… I like using whole milk ricotta too – creamy, delicious and full of protein! This filling sounds delicious.

  36. nrhatch says:

    I’d swap out the mushrooms for something else . . . maybe broccoli or cauliflower. But the photo looks delish! πŸ˜€

  37. Ginger says:

    You are a hoot! Your photo caption cracked me up. This looks simply marvelous and I wish you delivered.

  38. I could dive right into the middle of the plate. This looks and sounds like heaven!

  39. This looks so delicious. While I like shrimp, I’m allergic to shellfish. 😦

  40. Christine says:

    Looks wonderful! Mouthwatering. Nice site.

  41. Charles says:

    Ah, finally the “finished product” picture I’ve been waiting for. I don’t think I ever heard of a filling with shrimp in before – sounds wonderful!

  42. Looking at the picture alone , I can tell that it’s one delicious ravioli recipe. I’ll have my wife check it out so we can cook them together. Thanks.

  43. I haven’t made ravioli in ages. It beats the pants of the bought frozen stuff anyday.

  44. Colline says:

    This looks absolutely delish! Makes me want to give making ravioli a try πŸ™‚

  45. niasunset says:

    I haven’t tried this before… Seems delicious, I am sure they will like this in my home! Thank you dear Rufus, I love ravioli…

  46. Colleen says:

    Yum! I love mushroom ravioli… but the shrimp? Absolutely delightful!

  47. This looks like a nice change from cheese ravioli. I have to try it!

  48. Pingback: Sunday Suppers: Italian Night | Rufus' Food and Spirits Guide

  49. Christine says:

    I made these shrimp and mushroom ravioli last night. I felt 2 lbs. of ricotta seemed a bit much for such a small amount of shrimp (after all it was the shrimp I wanted to taste). So I used only one pound of ricotta and kept all the other ingredients the same as in the recipe. I served it with a browned butter and caper sauce. It was delicious! It made 43 ravioli, enough to put in the freezer for another meal. Thanks.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.