Still recovering a bit from our night out on Friday, I was craving something carb-y and cheesy. I googled shrimp ravioli and found this easy recipe, using wonton wrappers for the ravioli. I completely modified the original recipe's sauce, which was for a basil cream sauce. Carmelized shallot just seemed like it fit better for the mood I was in. The sauce was absolutely fantastic. The carmelized shallot had such a sweet, rich texture.
The wonton wrappers worked good, but didn't have the "authentic" ravioli texture, like real pasta would. That being said, I don't have a pasta press, so the wonton wrappers were a very nice substitute. And I had planned to shred some fresh parmesan over the pasta, but like I said, Friday was a rough night and I totally forgot to add it.
Now, I want to make wonton soup. Too bad I used the rest of our ground pork on the Thai Noodles and Pork dinner from a few nights ago... I'm a mess.
My modified recipe is below...
1 clove garlic, crushed
1/2 lb deveined, peeled, shrimp (if you have cooked shrimp, even better!)
4 oz fresh goat cheese
1 large egg yolk, reserve the egg white
1/2 half and half
1 shallot, sliced
1/4 C white wine
24 wonton wrappers, or as many as you need
If your shrimp are uncooked, cook up in a skillet with the clove of crushed garlic and a little butter until no longer translucent.
Chop the shrimp into tiny pieces. Mix shrimp, goat cheese, egg yolk and garlic (if you didn't cook it with the shrimp) in bowl.
Sautee the sliced shallot for 8-10 minutes, or until the shallot is medium to dark brown. Add the white wine to deglaze the pan.
Add the creamer and bring to a boil. Reduce heat and simmer until slightly reduced.
Place half of wonton wrappers on work surface. Add 1/2 to 1 teaspoon shrimp mixture to each. Brush edges with egg white (or water) and fold over to form triangles. Repeat with remaining wontons. Cook ravioli in large pot of boiling salted water about 3 minutes.
Serve with warm sauce. NOTE: I may toss the pasta with the sauce next time to prevent the ravioli from sticking together when plated.
The wonton wrappers worked good, but didn't have the "authentic" ravioli texture, like real pasta would. That being said, I don't have a pasta press, so the wonton wrappers were a very nice substitute. And I had planned to shred some fresh parmesan over the pasta, but like I said, Friday was a rough night and I totally forgot to add it.
Now, I want to make wonton soup. Too bad I used the rest of our ground pork on the Thai Noodles and Pork dinner from a few nights ago... I'm a mess.
My modified recipe is below...
1 clove garlic, crushed
1/2 lb deveined, peeled, shrimp (if you have cooked shrimp, even better!)
4 oz fresh goat cheese
1 large egg yolk, reserve the egg white
1/2 half and half
1 shallot, sliced
1/4 C white wine
24 wonton wrappers, or as many as you need
If your shrimp are uncooked, cook up in a skillet with the clove of crushed garlic and a little butter until no longer translucent.
Chop the shrimp into tiny pieces. Mix shrimp, goat cheese, egg yolk and garlic (if you didn't cook it with the shrimp) in bowl.
Sautee the sliced shallot for 8-10 minutes, or until the shallot is medium to dark brown. Add the white wine to deglaze the pan.
Add the creamer and bring to a boil. Reduce heat and simmer until slightly reduced.
Place half of wonton wrappers on work surface. Add 1/2 to 1 teaspoon shrimp mixture to each. Brush edges with egg white (or water) and fold over to form triangles. Repeat with remaining wontons. Cook ravioli in large pot of boiling salted water about 3 minutes.
Serve with warm sauce. NOTE: I may toss the pasta with the sauce next time to prevent the ravioli from sticking together when plated.
Oh this looks awesome and I know my husband would LOVE it!
ReplyDeleteThat looks really good!!
ReplyDelete