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Dumpling Dreams
Shrimp Ravioli with Roasted Red Pepper Sauce
Chef Steven Raichlen
Adapted by StarChefs

Yield: 4 to 6 Servings (about 36 ravioli)

For Shrimp Mousse:

  • 1-8 ounce 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
  • Roasted Red Pepper Sauce (see recipe below)
  • 1 package wonton wrappers (36 three-inch squares)
  • 1/4 cup coarsely chopped fresh cilantro or scallion greens

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:

  • 2 large red or yellow bell peppers
  • 1 garlic clove, chopped
  • 1 cup Vegetable or Chicken Stock
  • 1 1/2 Tablespoons 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

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. (Don't worry if you leave a few charred bits behind.) Core the peppers and scrape out the seeds, working over a strainer and bowl to catch the juices.

Place all the ingredients for the sauce (including the pepper juices) in a blender and puree until smooth. The sauce should be pourable: If too thick, add a little more stock. Correct the seasoning, adding salt, vinegar, or cayenne to taste: The sauce should be highly seasoned.

 


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