Tuesday, March 25 2014, 01:11 PM MDT
Shrimp Ravioli with Crab Bolognese Sauce
As Aired on August 29, 2013
Recipe Courtesy of Will Pliler, The New Yorker
Yields 4 entree portions or 6 appetizer portions
Lb. Wild Caught Shrimp, Peel and deveined
2 egg white
Teaspoon Cayenne Pepper
24 eggroll wrappers, additional egg white for brushing
1.) Place all ingredients in a food processor fitted with a metal blade, puree for several seconds until the mixture is a smooth paste.
2.) Place a tablespoon of shrimp paste onto each eggroll wrapper, brush lightly with egg white then fold over and cut with a ravioli cutter.
3.) Add to a 2 quart sauce pan 16 oz. spicy Italian tomato sauce and cup of heavy cream
4.) Reduce over medium high heat for 20-30 minutes stirring occasionally until slightly thickened.
5.) To a 1 gallon stock pot of salted boiling water add the ravioli carefully so as not to break or puncture the ravioli, after 5 minutes skim the ravioli out and into a serving platter, spoon the sauce over, garnish with chopped parsley. Serve hot.
(Copyright 2013 Sinclair Broadcasting Group.)