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1
Filling: Melt the butter in a saute pan, then cook the onion, and garlic in the butter for about 5 minutes over medium heat.
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2
Add the tomatoes and shrimp, heat to a gentle boil, then simmer for 15 minutes.
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3
Add cayenne pepper, salt, and white pepper to taste, then cook for 35 minutes.
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4
Set aside in a refrigerator until cold.
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5
Pasta: In a mixing bowl, combine the flour and egg.
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6
Mix slowly, adding cooled melted butter, water, and salt.
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7
Mix only enough to incorporate, then run through a pasta machine to form thin sheets.
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8
(Mixing too much will result in a tougher pasta.)
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9
Sauce: Reduce basil puree by one-half.
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10
Add cream, reduce to a smooth consistency, and remove from heat.
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11
Add Parmesan cheese, salt and white pepper.
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12
Strain and reserve.
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13
(Sauce should be of a medium consistency.)
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14
Assembly: Lay buttered sheet of parchment paper on your work surface.
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15
Onto the parchment, place one sheet of pasta and brush it with egg wash. Place a large spoonful of filling about every 4 inches on the pasta sheet.
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16
Lay a second sheet of pasta over the top and form tightly around the filling, then brush with egg wash. Cut around piles of filling and parchment to form raviolis.
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17
Place raviolis in saute pan, and cover with water.
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18
Bring to a boil and cook al dente.
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19
Place cooked ravioli on a plate and cover with sauce.
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20
Garnish with fresh basil leaves and chopped tomato.
