| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Seafood | Chef, Du, Jour | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Cooked shrimp, crab and/or |
| lobster meat | ||
| 4 | Eggs | |
| 1/4 | c | Heavy cream |
| 1/2 | c | Soft white bread crumbs |
| 1/2 | t | Salt |
| 1/2 | t | Freshly ground white pepper |
| 2 | T | Chopped fresh tarragon |
| leaves | ||
| 1 | Wonton wrappers | |
| 4 | c | Fish broth |
| 1/2 | t | Saffron threads |
| 1 | To medium tomato, diced | |
| Chopped fresh herbs such as | ||
| tarragon or chives |
INSTRUCTIONS
In a food processor place shellfish meat and 3 eggs. With a metal blade pulse until the seafood is coarsely chopped. Scrape the sides. Add the cream, bread crumbs, salt and pepper and pulse to combine. Don't overprocess the cream or it will become grainy - or even turn to butter. Remove the mixture to a bowl and add the chopped tarragon leaves, blending them in with a spatula. Lay out 1 wonton skin on a board. Using a pastry bag or a teaspoon, place approximately 1 teaspoon filling on its center. In a small bowl combine remaining egg with 3 tablespoons of water. Brush a second wonton skin with the egg-wash mixture and lay it over the filling, pressing lightly with your fingers to remove any trapped air and to seal the edges of the wonton skins. The uncooked ravioli can be stored in a covered container up to 2 days in the refrigerator, or for several weeks in the freezer. To freeze, lay the ravioli in a single layer on a waxed-paper-lined sheet pan and place in the freezer until frozen. They can then be removed and stored in a pastry bag. In a saucepan, bring the fish broth to a boil, reduce the heat to a simmer, and add the saffron. Continue to simmer for 5 minutes while you begin to cook the ravioli. To cook, place the ravioli in boiling salted water and continue boiling until they begin to float (about 2 to 3 minutes for fresh ravioli, 5 to 6 minutes for frozen ones). Drain and divide among 4 bowls. Add 1/2 cup fish broth to each bowl, then garnish with a little diced tomato and some chopped fresh herbs, such as tarragon or chives. Serve hot. Yield: 4 servings Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9134 Posted to MC-Recipe Digest V1 #498 by "Ed Bauman" <BIRCHCREEK@msn.com> on Mar 3, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 208mg
Sodium: 715.5mg
Potassium: 387.7mg
Carbohydrates: 11.4g
Fiber: 1.8g
Sugar: <1g
Protein: 8.9g