Shrimp Ravioli in Tomato Veloute Sauce Recipe

Name: Shrimp Ravioli in Tomato Veloute Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Chicken Stock; 4 Tablespoons Butter, Melted; 3 Tablespoons All Purpose White Flour; 1 cup Tomato Sauce; 2 Tablespoons Heavy Cream; 1 Dozen Peeled And Deveined Medium Shrimp; 1 cup Ricotta Cheese; 2 teaspoons Freshly Ground Black Pepper; 2 teaspoons Freshly Grated Nutmeg; 1 Tablespoon Freshly Grated Parmesan Cheese; 8 strips Egg Roll Wrappers; Salt And Pepper, to taste

Servings: persons

1- 1/2 cup Chicken Stock
4 Tablespoons Butter, Melted
3 Tablespoons All Purpose White Flour
1 cup Tomato Sauce
2 Tablespoons Heavy Cream
1 Dozen Peeled And Deveined Medium Shrimp
1 cup Ricotta Cheese
2 teaspoons Freshly Ground Black Pepper
2 teaspoons Freshly Grated Nutmeg
1 Tablespoon Freshly Grated Parmesan Cheese
8 strips Egg Roll Wrappers
Salt And Pepper, to taste

1
In a medium saucepan, set the stock to simmer
2
In a larger saucepan, simmer 2 tablespoons melted butter over medium heat, taking care not to burn it
3
Add 3 tablespoons flour and lower heat
4
Mix butter and flour until well toasted
5
Slowly add light stock and stir well
6
Simmer for 10-15 minutes (a skin may appear on the sauce.
7
Either skim off or mix in)
8
Add 1 cup tomato sauce and stir well
9
Add 2 tablespoons cream and stir well
10
Let sauce simmer, covered, over very low heat
11
Peel and de-vein shrimp and sautee in remaining butter over medium-low heat
12
When pink, remove from heat and chop finely
13
Set a large pot of water to boil
14
Add ricotta, pepper, and nutmeg to shrimp, stirring well
15
Wet one side of a single wonton wrapper and lay on top of another
16
Place a spoonful of the shrimp-ricotta mixture in the center.
17
Using a brush or your finger, wet down the edges of the wrapper and fold over both wrappers (so you have an extra-thick ravioli)
18
Crimp the folded edges with a fork
19
Drop ravioli in boiling water and cook for 2-3 minutes
20
Repeat until mixture is finished, pour sauce over ravioli, and top with grated parmesan

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1- 1/2 cup Chicken Stock, 4 Tablespoons Butter, Melted, 3 Tablespoons All Purpose White Flour, 1 cup Tomato Sauce, and more.

Yes, Shrimp Ravioli in Tomato Veloute Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Ravioli in Tomato Veloute Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions