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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Seafood 1 Servings

INGREDIENTS

3/4 lb Raw shrimp, peeled and
deveined
2 Whole eggs
1/4 c Heavy cream
1/2 c White bread crumbs made from
white bread quickly
pulsed
in a food processor
1/2 t Salt
1/2 t Ground white pepper
2 T Chopped fresh tarragon
leaves
1 Wonton wrappers
1 Egg yolk beaten with:
3 T Water
2 c Fish stock
2 T Olive oil
1 Onion, diced about 1/2 cup
1/2 c Canned plum tomatoes
crushed
1/4 t Saffron stems

INSTRUCTIONS

Recipes from Michael Lomonaco's _Michael's Place_, 3/15 and 16/97
Place the shrimp and eggs in a food processor with a metal blade.
Pulse until the shrimp are coarsely chopped. Scrape the sides of the
bowl and add the heavy cream, bread crumbs, salt, and pepper and  pulse
just to combine. Don't over-process the cream or you'll wind up  with
grainy textured cream or even butter. Remove the mixture to a  bowl and
add the chopped tarragon leaves, blending them in wi th a  spatula.
Lay out one wonton skin on a board. Using a pastry bag or a teaspoon,
place approximately one teaspoon of the filling in its center. Brush  a
second wonton skin with the egg-water mixture and lay over the
filling, pressing lightly with your fingers to remove any trapped air
and seal the edges of the wonton skins. Continue to make ravioli in
this manner until all the filling has been used. The unc ooked  ravioli
should be stored refrigerated in a container, sprinkled  lightly with
cornstarch. They will keep up to two days in the  refrigerator, or for
several weeks in the freezer. To freeze, lay t  he ravioli in a single
layer on a wax-paper lined sheet pan and place  in a freezer until
frozen. They can then be removed and stored in  freezer bags.  Heat the
fish stock in a sauce pan and set aside. In another sauce  pot heat the
olive oil, add the chopped onions and cook until wilted.  Add the
crushed tomatoes and cook for 10 minutes before adding the  fish stock
and saffron. Continue to cook for 30 minutes until ready  to serve.  To
cook the ravioli, drop them into boiling salted water and continue
cooking at a boil until they begin to float (about two to three
minutes for fresh ravioli, 5 to 6 minutes for frozen ones). Drain and
divide among soup bowls. Add 1/2 cup saffron broth to each bowl,
garnish with a little diced tomato and some chopped fresh herbs such
as tarragon or chives. Serve hot.  Recipe by: Michael Lomonaco Posted
to MC-Recipe Digest V1 #519 by  "Master Harper Gaellon"
<gaellon@inch.com> on Mar 15, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1112
Calories From Fat: 601
Total Fat: 67.8g
Cholesterol: 886.8mg
Sodium: 4584.8mg
Potassium: 2953.6mg
Carbohydrates: 50.6g
Fiber: 10.8g
Sugar: 3.4g
Protein: 81.1g


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