Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 oz White flour -and seeded
4 Eggs 1 pn Parsley
2 1/4 lb Zucchini 2 Cloves garlic
10 oz Ricotta cheese 1 Shallots
2 1/4 lb Shrimp -- peeled 3 tb Olive oil
1 ds Marjoram 2 tb Orange zest
1 ds Salt 1 ds Marjoram
1 ds Black pepper 1 ds Salt -- to taste
10 oz Red ripe tomatoes -- peeled 1 ds Black pepper -- to taste

STEP ONE: The Dough-- Make the pasta dough as per routine with the
flour and eggs. The dough has to be solid but not stiff. Let it rest
in the refrigerator for two hours.

STEP TWO: Prepare the Filling-- Boil the zucchine in the water with
salt and the pinch of marjoram. Drain and puree them, add salt and
pepper. Add the ricotta cheese.

STEP THREE: The Ravioli- Roll the dough in very thin sheets. With the
filling for the ravioli, assemble the ravioli in the size and shape
of your preference.

STEP FOUR: To Prepare the Sauce-- Peel and seed the tomato; chop in
small cubes. In the olive oil, cook the garlic and the shallot until
they become gold-colored. Remove them from the olive oil and add the
peeled shrimp and diced tomato. Cook for two minutes, add the grated
orange peel, and remove from the fire.

STEP FIVE: Cook the ravioli in salted boiling water. Add the chopped
parsley to the sauce. Dress the ravioli with tomato sauce and serve.

Recipe By : Chef Roberto Donna of Galileo Ristorante, Washington,
DC

From: Marjorie Scofield Date: 09-27-95 (20:30) (160)
Fido: Recipes

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