| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Michael’s p, Fish & seaf, Pasta & noo |
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 |
ts |
Salt |
| 1/2 |
ts |
Ground white pepper |
| 2 |
tb |
Chopped fresh tarragon leaves |
| 1 |
pk |
Wonton wrappers |
| 1 |
|
Egg yolk beaten with: |
| 3 |
tb |
Water |
| 2 |
c |
Fish stock |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion, diced, about 1/2 cup |
| 1/2 |
c |
Canned plum tomatoes, crushed |
| 1/4 |
ts |
Saffron stems |
INSTRUCTIONS
RAVIOLI
BROTH
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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