Salmonshrimp Ravioli Wsaffron Cream Recipes

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE

Steps:

• 1. Prepare ricotta cheese. Refrigerate.
• 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
• 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
• 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
• 5. Knead dough for 10 minutes until dough is smooth and elastic.
• 6. Wrap ball of dough in plastic. Rest 30 minute.
• 7. Prepare filling while dough rests.
• 8. Sautee shrimp with butter and garlic until cooked.
• 9. After shimp is cooked, remove shrimp,.
• 10. Mix cooked butter and garlic with ricotta.
• 11. Chop shrimp into 1/4" pieces & mix with ricotta.
• 12. Add all other filling ingredients and stir until mixed together.
• 13. Cut dough in half.
• 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
• 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
• 16. Brush the edge of each round with reserved egg white.
• 17. Fill each round with about 1 T heap of filling.
• 18. Fold over and pinch shut, making sure the pasta is completely sealed.
• 19. Bring 4 quarts of salted water to a boil.
• 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
• 21. Dust in 1 1/2 T flour to create a "roux".
• 22. Add wine and reduce 2-3 minutes.
• 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
• 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
• 25. Lightly toss ravioli in sauce until coated.
• 26. Serve topped with fresh parmesan and parsley.

SHRIMP RAVIOLI

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.

SHRIMP RAVIOLI IN SAFFRON BROTH

Steps:

• 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 with 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 uncooked 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 the 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.

LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE

Steps:

• Make the pasta according to directions --
• While waiting for the water to boil, make the sauce:
• Add butter to a saute pan over medium-low heat. Add the shallot and cook for 2-3 minutes or until translucent.
• Add the wine, stirring until the wine evaporates, about 3 minutes.
• Add the cream and saffron, lower heat and simmer.
• Cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper and remove from heat.
• Add the cooked ravioli to the saute pan and stir to coat.
• Add the ravioli to a plate and spoon with more sauce. Garnish with a little cayenne pepper if you like some heat and some chives.