Shrimp Ravioli with Roasted Red Pepper Sauce
Shrimp Mousse:
8 ounces can water chestnuts, drained
8 ounces peeled, deveined shrimp
1 garlic clove minced
1 scallion, minced
2 teaspoons minced fresh ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
Salt and freshly ground black pepper to taste
1 package wonton wrappers
1/4 cup coarsely chopped fresh cilantro or scallion greens
Roasted Pepper Sauce
2 large red or yellow bell peppers
1 garlic clove, chopped
1 cup Vegetable or Chicken Stock
1 1/2 tablespoon balsamic or wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon saffron threads
soaked in
1 tablespoon of warm water (optional)
Salt and freshly ground black pepper to taste
Pinch of cayenne pepper
For Shrimp Mousse:
Finely chop the water chestnuts in a food processor and transfer to
a mixing bowl. Puree the shrimp in the food processor. Add the
garlic, scallion, ginger, soy sauce, sugar, and salt and pepper;
puree again. Stir the shrimp mousse into the water chestnuts.
Correct the seasoning, adding salt to taste. (Note: To taste the
mixture for seasoning without eating raw shrimp, cook a tiny bit of
mousse on the end of a spoon in boiling water).
Prepare the Roasted Red Pepper Sauce. Bring 4 quarts of water to a
boil in a large pot for cooking the ravioli.
Spread a few wonton wrappers on a work surface. Lightly brush the
edges with water. Place a teaspoon of shrimp mousse in the center of
each and fold in half on the diagonal. Starting at one end and
continuing to the other, seal the edges by gently patting with your
fingers. It's important to make a hermetic seal. Assemble the
remaining ravioli in this fashion. Transfer the finished ravioli to
a cake rack.
Cook the ravioli in the boiling water until the pasta is translucent
and the filing is firm and white, about 2 to 3 minutes. Drain the
ravioli in a colander. Spoon the pepper sauce on plates or a platter
and arrange ravioli on top. Sprinkle with cilantro or scallion
greens and serve at once.
For Roasted Pepper Sauce:
Roast the peppers over high heat on a barbecue grill, under a
broiler, or directly over a gas or electric burner until charred and
black on all sides. Turn as necessary with tongs: The whole process
should take 8 to 10 minutes. Wrap the charred peppers in wet paper
towels and let cool.
Scrape the charred skin off the peppers, using the tip of a paring
knife.
Serves: 4 |