Fresh made dough

8oz cooked shrimp

1 cup ricotta cheese

2 garlic cloves

2 tea spoons olive oil

1 zest of lemon

1/4 cup chopped parsley

1/2 cup parmesan cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

1 egg beaten

flour for dusting


Saute the garlic (chopped) and shrimp until cooked then set aside to cool

Add ricotta, parmesan, parsley, lemon zest, salt and pepper and combine together

Fill in the pasta dough (brush the sides with egg wash). Refrigerate for an hour or freeze for later use. Then cook for 4-5  minutes in boiling water.

Serve with your favorite sauce or a creamy scampi sauce like we do at the Barn Door!