Shrimp Ravioli with White Wine Sauce

4 sheets Fresh Pasta, about one pound

1 pound Shrimp, peeled and deveined

1/4 cup Mascarpone Cream

2 Garlic Cloves, grated

Zest of One Lemon

1 tablespoon Dry Dill

Pinch of Cayenne

Salt, Pepper, to taste

1 Egg, lightly beaten

Olive Oil, for cooking ravioli

To prepare filling:  Using a food processor, process the shrimp.  Add mascarpone, garlic, zest of lemon, dry dill, cayenne, salt, and pepper.  Blend for one more minute.

To assemble ravioli:  Place one pasta sheet on a work surface.  Using a teaspoon, arrange 9 dollops of the shrimp filling, one inch a part.  Using a pastry brush, brush the egg wash around each filling.  Place another sheet of pasta directly on top, pressing around the filling and sealing the edges.  Using a pizza cutter, cut out squares of ravioli. 

Repeat the same with the other two sheets of pasta. 

 Keep prepared ravioli covered with wet linen.  Makes 18 large ravioli.

*Egg wash helps ravioli to seal better.

In a large pot, bring to a boil 4 quarts of salted and oiled water.  Carefully add ravioli, 3-4 at a time.  Cook for 3-4 minutes.  Using a spider strainer, carefully remove ravioli and place on a plate.  Drizzle with a little of oil, to prevent from sticking.  Continue cooking remaining ravioli.

White Wine Sauce

1 tablespoon Butter

1/2 cup White Wine

3/4 cup Half and Half, room temperature

Pinch of Fresh Nutmeg

Salt, Pepper, to taste

In a small skillet, melt butter over medium heat.  Add the wine, reduce it by half.  Turn the heat to low, add half and half, reduce it by half.  Careful not to allow sauce to boil over.  Season with nutmeg, salt, and pepper.

To serve:  Place 4 ravioli on a plate, pour 2-3 tablespoons of the wine sauce over them.  Top with fresh chives, optional.