Ricotta and Herb Raviolli and Shrimp with a Sun-dried tomato cream sauce

Herb Pasta
1/4 cup fresh basil, minced
2 tbsp fresh rosemary, minced 
2 tbsp fresh oregano, minced 
1 3/4 cups all-purpose flour, plus more as needed 
1 tsp salt 
3 eggs 


Combine 1 3/4 cups of the flour, the herbs and the salt on the counter.  Make a well in the middle.  Put the eggs into this well.  Beat the eggs with a fork, slowly and gradually incorporating a little of the flour at a time.  When it becomes difficult to stir with the fork, use your hands.  When all the flour has been mixed in, knead the dough, pushing it against the board and folding repeatedly until it is not at all sticky and is quite stiff.  


Sprinkle the dough with a little of the reserved flour and cover with plastic or a cloth; let it rest for about 30 minutes. 


Separate dough into three equal parts.  Taking one section at a time, roll the dough until out until it is approximately 4 inches wide and 12 inches long.  Wrap with plastic.  Repeat with other two dough sections.  

Ricotta Herb Filling 
1 egg 
1/2 cup basil, chopped
1/4 cup rosemary, chopped 
1/4 cup oregano, chopped 
1 1/2 cups ricotta cheese
2 tsps. minced garlic
1 cup Parmesan cheese, freshly grated


Combine the egg, herbs, ricotta, garlic and Parmesan in a bowl and mix well.  


Bring a large pot of water to a boil and salt it.  Put a little water in small bowl and lightly dust counter top with flour.  Starting with one of the pasta sheets, drop heaping teaspoons of the stuffing at about 1 1/2 inch intervals about 1 inch from the only edge of the strip.  Dampen the edges with a little water then fold the dough over onto itself, pressing with your fingers to seal.  Trim the dough and cut into individual ravioli.  


Cook the ravioli for just a few minutes, until they rise to the surface.  Drain. 


Sun-dried tomato cream sauce 
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil
1/2 pound shrimp, detailed and deveined

Heat olive oil in skillet.  Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered. 

Add shrimp to skillet, covered, until just cooked through, about 2 minutes. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.

Add cooked raviolis to sauce and serve.