Ingredients: |
Ingredients: Filling:
1 Tbsp. olive oil
1 Tbsp. butter
1 1/2 lbs. shrimp, cleaned and devined
2 leeks, white portion, chopped
1/2 tsp. salt
1/4 tsp. ground white pepper
1 lb. Ricotta cheese
1 egg
1/4 C. heavy cream
1 Tbsp. fresh basil, chopped fine
1/2 Tbsp. fresh thyme, chopped fine
1 pkg. won ton wrappers
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Directions: |
Directions:Place olive oil and butter in a sauté pan. Warm. Add shrimp, leeks, salt, and pepper. Cook for 4 minutes. Remove 1/2 of shrimp and set aside. In a bowl combine ricotta cheese, egg, cream, basil and thyme, and mix together. Combine cooled shrimp mixture and leek mixture. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 tsp. filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble. When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
Lemon Butter Sauce
2 1/2 C. butter
1/4 C. dry white wine
1/2 Tbsp. garlic chopped
1/2 tsp. saffron - you can substitute with turmeric
1/4 tsp. ground white pepper
Juice from 1/2 lemon
1 C. heavy cream
1/2 lb. cooked shrimp
Melt butter in a sauté pan. Add garlic, saffron, and pepper. Sauté for 2 minutes. Add white wine and cook for 1 minute. Add lemon juice and cream. Cook until well mixed. Add cooked shrimp and cook for 1 minute. Place cooked ravioli in a bowl and cover with sauce. |
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