From the Kitchen of "Chef" Norm
SHRIMP & CRAB MEAT
RAVIOLI IN
SHELLFISH
CREAM SAUCE

Source (if known): Inspired by recipe from http://www.crumblycookie.net/2012/05/12/shrimp-ricotta-ravioli/
 
My notes: I have made lobster ravioli before but it was a while ago. Decided to try this. It was very good, especially the sauce.
Also, I pulled out a few shrimp, peeled them but left the tails on and grilled them while the sauce was cooking.  I dipped them and put them on the plate as a little added on item.  You don't have to do this.

Pasta:
You have options here.  Probably the simplest way is to buy Chinese won ton noodles (available at major grocery stores) and if you want fancy edges, get a hand roller to cut the shapes.  Read the tips on the package about keeping them damp when using them.  I did not use these yet, but will try them some day.

Second is make pasta from scratch. I  did not include that recipe here.  I try to make my own with double zero (00 from Italy), egg yolks, olive oil and salt.  I use a pasta hand machine and make the sheets I need to layer for the ravioli.

Shrimp and Crab Meat Ravioli in Shellfish Cream Sauce

6-8 first-course servings  - This will just make enough sauce for two people having a half an extra serving.  Increase the liquids proportionately to make more.

Sauce:
1 tablespoon butter
1 carrot, peeled and chopped
1 shallot, diced
1 tablespoon tomato paste
1 garlic clove, minced
⅛ teaspoon red pepper flakes (this did not put a lot of heat in the dish)
¼ cup white wine (1/2 cup is better!)
1 cup clam juice
8 ounces shrimp, shells on - uncooked - if you want a few extra shrimp for on the plate and not in the ravioli, get extra.  See My Notes above.
6 to 8 ounces of lump crab meat - I used Bumblebee premium from the grocery store because I didn't want to go to a fish market.
8 ounces ricotta (I did not have ricotta and didn't feel like going to the store, so I used Philadelphia Cooking Cream, which worked pretty good - I just added more parmesean cheese)
1 egg
2 tablespoons grated parmesan
2 tablespoons minced parsley
½ cup heavy cream (again, I used Philadelphia cooking cream mentioned above)

Pasta (see notes above)

1. For the seafood broth: In a medium saucepan (big enough to put the shrimp in also) over medium heat, heat the butter just until it starts to foam. Add the carrot and shallot and cook, stir occasionally, until the shallots start to brown. Add the tomato paste, garlic, and red pepper flakes; cook and stir about a minute. Increase the heat to medium-high, and add the white wine, clam juice, and the shrimp with their shells. Bring to a boil, then reduce the heat to medium-low to maintain a simmer. Remove the shrimp when they turn pink, after about 3 minutes. Peel the shrimp and return the shells to the broth. Simmer uncovered for 20 minutes. Strain the broth, reserving the liquid and discarding the solids.

2. For the filling: Transfer the cooked shrimp and crab meat to a food processor fitted with the steel blade. Pulse until minced. Combine the shrimp with the ricotta, egg, parmesan, and parsley. I really don't think you need a food processor but it helps..If you don't have one, chop the shrimp and crab real fine.  

3. For the ravioli: Place one rounded teaspoon of filling every 3 inches along the length of a pasta sheet. Using a pastry brush or your fingers, wet the pasta along the edges and in between the rounds of filling. If the pasta sheet is at least 4 inches wide, fold it lengthwise over the filling. If the pasta sheet is too thin to fold lengthwise, lay a second pasta sheet over the filling. Press around each ball of filling to seal the two layers of pasta together. Use a pizza roller to cut between the filling to form squares of ravioli. Put the cut ravioli on a cookie sheet with a edge sprinkled with corn meal on it before you place them on it. I put a layer of wax paper on first until ready to cook (there’s no need to cover it). Repeat with the remaining dough and filling. I had an hour before cooking so after I made the ravioli, I covered them with cling wrap and put them in the refrigerator.

4. Bring a large pot of water to a boil; add a tablespoon of salt and lower the heat until the water is at a lively simmer. Cook the ravioli in small batches until al dente, 2 to 3 minutes, using a skimmer or large slotted spoon to remove the ravioli from the boiling water. I find that the ravioli may take a little longer depending on how thick your pasta is. I snip off a corner of one to test doneness.

5. For the sauce: Combine the heavy cream or Philadelphia cooking cream and strained seafood broth in a small saucepan. Bring to a boil on medium-high heat, reduce the heat to medium, and simmer until thickened, 6-10 minutes. Gently toss the sauce with the drained ravioli; serve immediately.

Pictures below:Ravioli on cookie sheet; closeup of ravioli; seafood broth with cream added; final two dishes