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1
For the flavored butter, blend the soft butter, chopped parsley, and freshly ground black pepper well in a bowl.
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2
Scrape it onto a piece of plastic wrap, fold over the plastic, and shape the butter into a flat square about 1/3 inch thick, like a big butter pat.
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3
Chill in the freezer until very hard.
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4
Cut the square checkerboard-style into twenty-five little cubes, five rows of five; separate them and keep chilled.
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5
To prepare the shrimp, remove the shells and devein them, rinse well, and dry.
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6
Cut the shrimp crosswise into pieces about 3/4 inch long (halves or thirds, depending on their sizeyou may not have to cut tiny shrimp at all).
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7
Chop or dice the tomato flesh into small chunks, no larger than 1/4 inch.
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8
Toss the shrimp, tomatoes, shredded basil, and salt together in bowl.
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9
Following the master method, page 189, roll dough strips for filling.
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10
For each raviolo, drop in place a tablespoon of shrimp-tomato filling, including in each portion two or three shrimp pieces and some tomato bits; then set a cube of flavored butter on top.
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11
Cover and cut ravioli as detailed in the master method.
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12
Cook the ravioli, transfer them to a skillet, and dress with sauce (see master method on page 192).
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13
Remove pan from heat, and drizzle with extra-virgin olive oil (1 tablespoon for a skillet with ten or twelve ravioli) and serve.
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14
Cut 12 ounces of fresh mozzarella into 1/3-inch cubes-about 1 1/2 cups.
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15
Prepare 1/2 cup of fresh tomato, peeled and chopped-as you would for Shrimp and Tomato Ravioli above and toss with 3 tablespoons shredded fresh basil leaves and a pinch of salt.
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16
Mound each raviolo with 1 tablespoon of mozzarella pieces and a teaspoon of tomato-basil.
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17
I recommend saucing this with Raw Summer Tomato Sauce, page 265.
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18
Two-Minute Fresh Tomato and Basil Sauce (page 183) (to make it easy, prep the tomatoes and basil for the sauce and the shrimp stuffing at the same time).
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19
Aglio e Olio (page 104) and marinara sauce (page 130).
