SHRIMP RAVIOLI
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
- For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
- Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
- For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
- Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
- Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
OPEN SHRIMP RAVIOLI WITH LIME GINGER BUTTER
Steps:
- Bring a large saucepan of slated water to boil for won ton wrappers.
- In a small saucepan cook shallot and gingerroot in wine until wine is reduced to about 1 tablespoon. Remove pan from heat and whisk butter into sauce, 1 piece at a time, adding each new piece before previous one has melted completely. (Sauce should not become hot enough to liqueify.)
- Whisk in zest, juice, and salt and pepper to taste and keep sauce warm, covered.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp, carrot, and scallions with salt and pepper to taste, stirring, about 2 minutes, or until shrimp is just cooked through and vegetables are tender. Keep shrimp mixture warm, covered.
- Add won tons to boiling water and cook, stirring gently, until al dente, about 3 minutes. Drain won tons in a colander.
- Immediately spoon a scant tablespoon sauce on each of 2 plates. On each plate stack 1 won ton, one fourth of the shrimp mixture, and another scant tablespoon sauce. Stack on top the remaining ingredients in same manner, ending each stack with a won ton.
- Garnish each serving with some scallion green.
SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC
Provided by Bryan Miller And Pierre Franey
Categories dinner, lunch, appetizer, main course
Time 25m
Yield About 24 ravioli
Number Of Ingredients 12
Steps:
- Peel and devein the shrimp. Reserve the shells for shrimp broth.
- Chop the shrimp into small cubes. In a mixing bowl, combine the shrimp, salt and pepper, water chestnuts, ginger, olive oil, coriander, pepper flakes and soy sauce. Blend well and let sit for about 10 minutes.
- Lay one won-ton wrapper on a lightly floured dry surface. Brush it with some of the beaten egg. Place three-quarters of a teaspoon of the shrimp mixture on the center of the won ton. Top the won ton with another skin, pressing the edges firmly around the perimeter to seal thoroughly. Trim the won-ton skin edges with a cookie cutter to remove excess dough. Repeat the procedure with the rest of the ingredients. Cover the finished uncooked ravioli with a moistened towel to keep them from drying out.
- Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface. Drain and place four to six ravioli on warm serving plates. Drizzle some beurre blanc over and serve immediately.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 643 milligrams, Sugar 0 grams, TransFat 0 grams
SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC
Categories Ginger Appetizer Sauté Quick & Easy Scallop White Wine Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course or 6 first-course servings
Number Of Ingredients 14
Steps:
- Make gremolata:
- Stir together cilantro, garlic, and zest in a small bowl.
- Make beurre blanc:
- Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
- Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
- Sauté scallops:
- Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
- Sprinkle scallops with gremolata and serve with sauce.
FISH STOCK
Provided by Bryan Miller And Pierre Franey
Categories side dish
Time 20m
Yield Four cups
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a large pot over high heat and bring to a boil. (If you are making one of the recipes that calls for shrimp, reserve the shells and add them to the stock for extra flavor.) Reduce the heat and simmer for 15 minutes.
- Strain the stock and set aside until ready to use.
LOBSTER RAVIOLI WITH SEARED SCALLOPS, ASPARAGUS AND PEAR TOMATOES, GINGER SOY BUERRE BLANC RECIPE - (5/5)
Provided by es123
Number Of Ingredients 33
Steps:
- Ravioli Filling Preparation: 1. Poach lobster in rapidly boiling salted water for three minutes. Remove and cool. 2. Pre-heat sauté pan and sauté all leeks in 2 tbsp of olive oil. Sweat leeks for one minute then add shallots, ginger and salt and pepper to taste. Continue to sauté until leeks are tender. Remove from heat and add chopped tarragon, set aside and cool. 3. Remove all meat from lobster and dice into small pieces. Place in a colander to drain all water from lobster. 4. Using a Cuisinart, puree shrimp, two scallops and salmon, add one egg and continue to puree until smooth. Fold in heavy cream. 5. Gently mix together lobster, leeks and puree. Adjust seasoning and refrigerate. Beurre Blanc Preparation: Place all ingredients except butter into sauce pan and reduce over medium heat until the liquid in pan has the consistency of syrup. Slowly whisk in chilled butter until all butter is emulsified with the glaze. Add Teriyaki and Soy Sauce and pass through a fine sieve, add chopped ginger. * * *Keep sauce warm. It is important that the sauce does not get too cold or hot. Either will result in separation. Pasta Preparation: Put Flour, Salt and Olive Oil in a blender and process for a few seconds. Add the Eggs and the extra Yolks and process until pasta begins to come together into a loose ball of dough. Knead the pasta dough well on a flat surface until the mixture is smooth & even. Cut the dough into four equal sliced pieces and roll them into balls. Wrap each ball in plastic and allow them to rest in the refrigerator for twenty minutes. Freeze any extra pasta. Roll out one piece of the prepared basic pasta dough gently on a floured surface, then feed it through a pasta machine several times until the pasta is as thick as an envelope. Using a pastry cutter cut out four 4" circles & four 3 ¾ "circles. Spoon a good helping of the filling into the center of each of the four smaller circles. * Be careful to leave a clear edge around the filling to insure a good seal. Brush the edges with a little water & top with the larger circles. Gently press the edges together. Using scissors, trim away any irregular edges of the ravioli. Gently pinch them all around to insure the seal is sound. Refrigerate until ready to use. Final Preparation: 1. Bring ½ gallon salted water to boil. Drop in raviolis. Cook for approximately 1 ½ minutes. 2. While raviolis are cooking, place sesame oil in sauté pan. When pan starts to smoke add remaining scallops that have been halved lengthwise. Cook for a couple of seconds on each side or until brown. 3. Remove scallops from pan and add mushrooms and asparagus. Sauté for one minute then add tomatoes. Cook only until vegetables are heated and lightly colored. 4. Remove ravioli from water. 5. Place a little of the ginger soy buerre blanc on bottom of the bowl. Place ravioli on top; add more sauce to cover ravioli. Place seared scallops around ravioli to form a tripod. Place three asparagus, red tomatoes, yellow tomatoes and oyster mushrooms over ravioli. Serve immediately.
More about "shrimp and ginger ravioli with beurre blanc recipes"
SHRIMP WITH RAVIOLI - THE SEASONED MOM
From theseasonedmom.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 453 per serving
- Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp and cook, stirring, just until the shrimp turn pink. Use a slotted spoon to remove the shrimp to a plate (leave the oil in the pan).
- Add the tomatoes to the skillet and cook, stirring over medium heat for 3-5 minutes. Gradually stir in the chicken broth, white wine and lemon juice; scraping the bits from the bottom of the pan as you go. Bring the sauce to a boil; reduce heat to low and simmer for about 5 minutes. Stir in pesto sauce and butter, stirring just until the butter melts. Add cooked shrimp and cooked ravioli to the skillet; toss to combine. Taste and season with salt and pepper, as necessary.
10 BEST SHRIMP RAVIOLI RECIPES | YUMMLY
From yummly.com
CREAMY TUSCAN SHRIMP RAVIOLI - WILL COOK FOR SMILES
From willcookforsmiles.com
VIET-CAJUN BEURRE BLANC SHRIMP RECIPE - FOOD NETWORK
From foodnetwork.com
Author Maria Do for Food Network KitchenSteps 5Difficulty Intermediate
WONTON WRAPPERS RECIPES - NYT COOKING
From cooking.nytimes.com
OPEN SHRIMP RAVIOLI WITH LIME GINGER BUTTER RECIPES
From foodnewsnews.com
JULIA CHILD'S BEURRE BLANC (WHITE BUTTER SAUCE) - FOOD52
From food52.com
COGNAC SHRIMP WITH BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC - DINING AND COOKING
From diningandcooking.com
SHRIMP RAVIOLI WITH SPINACH AND GINGER | SAVEUR
From saveur.com
POACHED TIGER PRAWNS WITH CLAMS, BOK CHOY, AND SHIITAKE …
From foodnetwork.cel30.sni.foodnetwork.com
SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC RECIPE
From cooking.nytimes.cf
RAVIOLI AND SHRIMP SCAMPI - EASY AND DELICIOUS | CHEF DENNIS
From askchefdennis.com
10 BEST SHRIMP RAVIOLI RECIPES | YUMMLY
From yummly.com
SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC RECIPES
From tfrecipes.com
SHRIMP WITH ORANGE BEURRE BLANC RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC- WIKIFOODHUB
From wikifoodhub.com
SHRIMP AND TRUFFLED GRITS WITH MOROCCAN CHORIZO BROTH RECIPE
From foodnetwork.cel30.sni.foodnetwork.com
SHRIMP RAVIOLI {ONE POT WITH SKINNY ALFREDO} – WELLPLATED.COM
From wellplated.com
You'll also love