Salmonshrimp Ravioli Wsaffron Cream Recipes

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SHRIMP RAVIOLI WITH BASIL CREAM SAUCE



Shrimp Ravioli With Basil Cream Sauce image

Make and share this Shrimp Ravioli With Basil Cream Sauce recipe from Food.com.

Provided by Pebbles

Categories     < 60 Mins

Time 1h

Yield 24 ravioli, 4 serving(s)

Number Of Ingredients 9

1/4 cup peeled garlic clove
1 tablespoon extra virgin olive oil
1/2 lb cooked deveined, peeled, chopped shrimp
1/3 cup fresh goat cheese
1 large egg yolk
1 cup whipping cream
1 shallot, chopped
1/4 cup fresh packed basil leaves
24 wonton wrappers

Steps:

  • Preheat oven to 350. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes. Let cool and chop.
  • Mix shrimp, goat cheese, egg you and garlic in bowl.
  • Bring cream and shallot to boil in small pan. Reduce heat and simmer until about 3/4 cup about 8 minutes. Cool.
  • Add sauce to blender and add basil and blend until finely chopped. Season with s & P.
  • Place half of wonton wrappers on work surface. Add one teaspoon shrimp mixture to each. Brush edges with water and fold over to form triangles. Repeat with remaining wontons.
  • Cook ravioli in large pot of boiling salted water about 3 minutes.
  • Serve in bowls with warm sauce. Garnish with shredded basil.

Nutrition Facts : Calories 462.3, Fat 27.9, SaturatedFat 14.9, Cholesterol 248.7, Sodium 428.4, Carbohydrate 33.5, Fiber 1.2, Sugar 0.2, Protein 19.2

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE



Crab & Shrimp Ravioli With Saffron Cream Sauce image

A delicious dish! I make it with homemade ricotta and homemade pasta but you could cut corners by using storebought ricotta and pasta sheets and it would still be great. Its full of flavor without being too heavy and the lightness of the saffron cream sauce really lets the flavor of the crab and shrimp be the star of the dish. An instant favorite!

Provided by mikey1083

Categories     European

Time 2h20m

Yield 24 Ravioli, 4 serving(s)

Number Of Ingredients 26

1 1/2 cups all-purpose flour
4 large egg yolks, reserve whites in a cup
1/2 teaspoon sea salt
1 teaspoon olive oil
2 -3 tablespoons water
4 tablespoons flour, for dusting
16 ounces ricotta cheese (Homemade Rich Fresh RICOTTA Cheese)
1 cup lump crabmeat
20 large shrimp, raw, deshelled
2 tablespoons butter
3 garlic cloves, minced
1/2 cup fresh parmesan cheese
salt & pepper
1 teaspoon thyme
2 tablespoons butter
1 1/2 tablespoons flour
1/4 teaspoon saffron, soak in 1 T water for 2 hours
2 shallots or 1/4 medium onion, finely chopped
1 1/2 cups chicken stock
3 garlic cloves, minced
1 cup dry white wine
3/4 cup heavy cream
salt & pepper
1/2 cup lump crabmeat
1/4 cup fresh parmesan cheese (to garnish)
1 tablespoon parsley (to garnish)

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.

LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE



Lobster Ravioli With Saffron Cream Sauce image

Putting here to make soon, so I haven't actually made it yet - but I have faith in it and can't wait to try! It came from icancookthat.org blog. Went looking for Saffron Cream sauce recipe after discovering it today (served on grilled Mahi-Mahi, sauteed spinach, and gnocchi)

Provided by smcsf11

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 (9 ounce) packages trader joes lobster ravioli
2 tablespoons butter
1 shallot, minced
1/2 cup dry white wine
2 pinches saffron threads
2 cups whipping cream
cayenne pepper, to taste
salt and pepper
fresh chives, for garnish

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.

SHRIMP RAVIOLI IN SAFFRON BROTH



Shrimp Ravioli in Saffron Broth image

Provided by Food Network

Yield makes about 30 pieces

Number Of Ingredients 14

3/4 pound raw shrimp, peeled and deveined
2 whole eggs
1/4 cup heavy cream
1/2 cup white bread crumbs made from white bread quickly pulsed in a food processor
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons chopped fresh tarragon leaves
1 package wonton wrappers
1 egg yolk beaten with 3 tablespoons water
2 cups fish stock
2 tablespoons olive oil
1 small onion, diced, about 1/2 cup
1/2 cup canned plum tomatoes, crushed
1/4 teaspoon saffron stems

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.

SMOKED SALMON RAVIOLI



Smoked Salmon Ravioli image

A fresh pasta recipe with a rich, creamy mousse filling. Serve with melted cheese on warmed fireproof plates and pass around extra Parmesan cheese. An instant classic!

Provided by MC

Categories     Seafood     Fish     Salmon     Smoked

Time 1h

Yield 8

Number Of Ingredients 11

2 cups all-purpose flour
2 eggs, beaten
2 egg yolks
1 pound smoked salmon
2 eggs
1 cup heavy cream
2 teaspoons chopped fresh chives
½ teaspoon ground black pepper
1 egg, beaten
16 ounces shredded Gruyere cheese
1 cup heavy whipping cream

Steps:

  • TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
  • FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
  • To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
  • Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
  • Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
  • Serve the stuffed raviolis on the warm plates.

Nutrition Facts : Calories 677.8 calories, Carbohydrate 26.2 g, Cholesterol 324.4 mg, Fat 47.3 g, Fiber 0.9 g, Protein 36.3 g, SaturatedFat 26.4 g, Sodium 704.5 mg, Sugar 0.6 g

SALMON/SHRIMP RAVIOLI W/SAFFRON CREAM



SALMON/SHRIMP RAVIOLI W/SAFFRON CREAM image

Categories     Fish     Pasta

Yield 20 raviolis

Number Of Ingredients 16

for the filling
150G salmon (~ 6 oz)
100G Shrimp (~ 4 oz)
75 ML cream
1 T Chives
1/2 t lime zest
Salt and Pepper
For sauce
100 ML cream
100 ML Chicken broth
50 ML dry white wine
1 large tomato, chopped
1 T chopped basil
1 T chopped chives
salt and pepper
fresh pasta or wonton wrappers

Steps:

  • Blend ravioli filling in food processor until smooth. Fill pasta or wonton wrappers with filling Combine tomatoes, basil, and chives. Combine liquids with saffron and simmer to reduce by half. Keep warm Cook Ravioli - Ravioli is done when they all float to the top. Arrange in shallow bowls. sprinkle with tomatoes ladle cream sauce over raviolis Served with Sonoma-Loeb Chardonnay http://www.bareingredients.com/recipes/1999-08/prawnrav.jsp

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