Shrimp And Ginger Ravioli With Beurre Blanc Recipes

RAVIOLI WITH SHRIMP TOMATO SAUCE

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.

SHRIMP IN GINGER BUTTER SAUCE

Steps:

• Pat shrimp dry and season with salt
• Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.

SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC

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.

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.

CARROT AND GINGER RAVIOLI WITH YELLOW CURRY AND THAI BASIL

Steps:

• In a medium saucepan, sweat carrots, ginger and shallots in butter. Season with salt and pepper. Add chicken stock and simmer until carrots are completely soft. Continue to cook carrots until the liquid is almost gone. Purée contents in a food processor until smooth and adjust seasoning.
• In another sauce pot, add oil and heat over a medium flame. Add curry powder and cook for 1 minute to release aroma, then add coconut milk and sugar. Simmer for 5 minutes and adjust taste with salt.
• To make the ravioli, dip your finger in the beaten eggs and wet the wonton wrapper. Place a spoon of filling in the center of the wonton wrapper and place a new wonton wrapper over it and very gently seal the edges around the filling. Repeat 11 more times laying each ravioli carefully on a plastic-covered tray.
• Bring a large pot to boil, salt the water, and reduce to simmer. Add the ravioli to the pot and cook for 2 minutes. Carefully remove the ravioli with a slotted spoon and tap on an absorbent paper towel before sliding into warm shallow bowls or plates. Ladle the curry sauce over the ravioli and garnish with finely sliced Thai basil and serve.