SlowTravel friends were here last week for the St. Louis GTG. Friday evening we went to a local Italian restaurant. Of course, I insisted that those who had never tasted them had to try the St. Louis tradition — “Toasted Ravioli”. Served as an appetizer, it’s a meat stuffed ravioli, dipped in egg, then in Italian breadcrumbs, and deep fried. This gave me a crazy idea for my first appetizer of the new Small Bites challenge.
This new challenge is different. Instead of each of us preparing the same recipe each week, we are preparing our own appetizer – or Small Bite – take on a single main ingredient. Cindy drew week one to pick the ingredient and selected shrimp. So here is my recipe.
Shrimp Stuffed, Deep Fried Pasta Shells

Fortunately, I had a kitchen full of the most wonderful people, telling me the idea wasn’t so crazy. They taste tested and suggesting additions to the filling spices. (more cayenne, more cayenne, more cayenne).
They pitched in and peeled shrimp. They wrapped prociutto. They dipped & breaded. And when all was said and done, they graciously ate the results. A cook can’t ask for more!
Ingredients:
3 dozen — jumbo pasta shells cooked al dente, rinsed in cold water and patted dry
3 dozen — medium raw shrimp, shelled & cleaned and patted dry
Prosciutto—thinly sliced, enough to wrap a small piece around each shrimp
For Filling: (whip together with fork)
1 – egg beaten
1—12 oz carton whole milk ricotta
1/2 c—grated parmigiano
2 T—Penzey’s Fox Point seasoning
2 T—Italian herb mix
1 t — cayenne pepper powder
Pepper & salt to taste
For Coating:
2-3 — eggs, beaten
2 C — Italian bread crumbs
To Assemble:
Wrap each shrimp in a small piece of prosciutto

Holding a shell in one hand, place a scant teaspoon of filling in center.
Top the filling with the wrapped shrimp.
Add another scant teaspoon of filling to top shrimp.

Dip finger in beaten egg and wipe on edges of shell.
Fold edges around shrimp filling and seal.
To Cook:
Dip in beaten egg abd roll in Italian bread crumbs

Deep fry in hot canola oil until shells float and turn golden brown. (do not crowd in oil)

Remove and let rest on parchment lined tray for at least five minutes before serving.

Serve with a sprinkle of parmigiano and marinara sauce for dipping.