Shrimp Ravioli In Saffron Broth

A husband is to love his wife. Such love never demands obedience. It never demands anything; it seeks not to be served, but to serve…The measure of the love required by the husband is to be well noted, “just as Christ loved the church and gave Himself up for her.” This is a lofty standard. How did Christ show His love for His Church? Think of His gentleness to His friends, His patience with them in all their faultiness, His thoughtfulness, His unwearying kindness. Never did a harsh word fall from His lips upon their ears. Never did He do anything to give them pain. It was not easy for Him at all times to maintain such constancy and such composure and quietness of love toward them; for they were very faulty, and tried Him in a thousand ways. But His affection never wearied nor failed for an instant. Husbands are to love their wives even as Christ also loved the Church, and gave Himself up for it. He loved even to the cost of utmost self sacrifice.

J.R. Miller

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