Shrimp Ravioli In Saffron Broth
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Heavy Cream1 tsp
Salt1 tsp
Ground White Pepper2 cups
Fish Stock2 tbsps
Olive Oil1 small
Onion (diced, about 1/2 cup)1 tsp
Saffron (stems)Directions:
1
Place the shrimp and eggs in a food processor with a metal blade
2
Pulse until the shrimp are coarsely chopped
3
Scrape the sides of the bowl and add the heavy cream, bread crumbs, salt, and pepper and pulse just to combine
4
Don't over-process the cream or you'll wind up with grainy textured cream or even butter
5
Remove the mixture to a bowl and add the chopped tarragon leaves, blending them in with a spatula
6
Lay out one wonton skin on a board
7
Using a pastry bag or a teaspoon, place approximately one teaspoon of the filling in its center
8
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
9
Continue to make ravioli in this manner until all the filling has been used
10
The uncooked ravioli should be stored refrigerated in a container, sprinkled lightly with cornstarch
11
They will keep up to two days in the refrigerator, or for several weeks in the freezer
12
To freeze, lay the ravioli in a single layer on a wax-paper lined sheet pan and place in a freezer until frozen
13
They can then be removed and stored in freezer bags
14
Heat the fish stock in a sauce pan and set aside
15
In another sauce pot heat the olive oil, add the chopped onions and cook until wilted
16
Add the crushed tomatoes and cook for 10 minutes before adding the fish stock and saffron
17
Continue to cook for 30 minutes until ready to serve
18
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)
19
Drain and divide among soup bowls
20
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
21
Serve hot