Shellfish Ravioli in Saffron Broth

Title:
Shellfish Ravioli in Saffron Broth

Yield:
4 Servings

Categories:
Chef,
Jour




Ingredients:





   3/4 lb Cooked shrimp, crab, and/or


          -lobster meat


     4 lg Eggs


   1/4 c  Heavy cream


   1/2 c  Soft white bread crumbs


   1/2 ts Salt


   1/2 ts Freshly ground white pepper


     2 tb Chopped fresh tarragon


          -leaves


     1 pk Wonton wrappers


     4 c  Fish broth


   1/2 ts Saffron threads


     1 sm To medium tomato, diced


          Chopped fresh herbs such as


          -tarragon or chives






 In a food processor place shellfish meat and 3 eggs. With a metal blade


 pulse until the seafood is coarsely chopped. Scrape the sides. Add the


 cream, bread crumbs, salt and pepper and pulse to combine. Don't


 overprocess the cream or it will become grainy - or even turn to butter.


 Remove the mixture to a bowl and add the chopped tarragon leaves, blending


 them in with a spatula.


 


 Lay out 1 wonton skin on a board. Using a pastry bag or a teaspoon, place


 approximately 1 teaspoon filling on its center. In a small bowl combine


 remaining egg with 3 tablespoons of water. Brush a second wonton skin with


 the egg-wash mixture and lay it over the filling, pressing lightly with


 your fingers to remove any trapped air and to seal the edges of the wonton


 skins.


 


 The uncooked ravioli can be stored in a covered container up to 2 days in


 the refrigerator, or for several weeks in the freezer. To freeze, lay the


 ravioli in a single layer on a waxed-paper-lined sheet pan and place in the


 freezer until frozen. They can then be removed and stored in a pastry bag.


 


 In a saucepan, bring the fish broth to a boil, reduce the heat to a simmer,


 and add the saffron. Continue to simmer for 5 minutes while you begin to


 cook the ravioli.


 


 To cook, place the ravioli in boiling salted water and continue boiling


 until they begin to float (about 2 to 3 minutes for fresh ravioli, 5 to 6


 minutes for frozen ones). Drain and divide among 4 bowls. Add 1/2 cup fish


 broth to each bowl, then garnish with a little diced tomato and some


 chopped fresh herbs, such as tarragon or chives. Serve hot.


 


 Yield: 4 servings


 


 Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9134


 


 Posted to MC-Recipe Digest V1 #498 by "Ed Bauman" 
on


 Mar 3, 97.