INGREDIENTS

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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