*  Exported from  MasterCook  *
 
                      SHRIMP STUFFED RAVIOLI WITH BASIL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FILLING-----
    2       tb           Butter
    1       md           Onion, finely chopped
    1       ea           Garlic, clove, finely
                         -- chopped
    4       md           Tomatoes, skinned, seeded
                         -- and coarsely chopped
      1/2   lb           Shrimp, fresh, peeled,
                         -- deveined, chopped
                         Pepper, cayenne
                         Pepper, white
                         Salt
                         -----PASTA-----
    9       oz           Flour
    1       lg           Egg
    1       tb           Butter, unsalted, melted
      1/4   c            Water
    1       t            Salt
                         Egg wash **
                         -----SAUCE-----
      1/2   c            Puree, basil ***
    2       c            Cream, heavy
    2       tb           Cheese, Parmesan, grated
                         Salt (to taste)
                         Pepper (to taste)
 
        ** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to
   taste.
   
        *** In a blender, add fresh basil to 1 tablespoon of white wine.
   
   Filling:
   ÿÿÿ
   
        Melt the butter in a saute pan, then cook the onion, and garlic in the
   butter for about 5 minutes over medium heat.  Add the tomatoes and shrimp,
   heat to a gentle boil, then simmer for 15 minutes.
   
        Add cayenne pepper, salt, and white pepper to taste, then cook for 35
   minutes.  Set aside in a refrigerator until cold.
   
   Pasta:
   ÿÿ
   
        In a mixing bowl, combine the flour and egg.  Mix slowly, adding
   cooled melted butter, water, and salt.  Mix only enough to incorporate,
   then run through a pasta machine to form thin sheets. (Mixing too much will
   result in a tougher pasta.)
   
   Sauce:
   ÿÿ
   
        Reduce basil puree by one-half.  Add cream, reduce to a smooth
   consistency, and remove from heat.  Add Parmesan cheese, salt and white
   pepper.  Strain and reserve.  (Sauce should be of a medium consistency.)
   
   Assembly:
   ÿÿÿ
   
        Lay buttered sheet of parchment paper on your work surface.  Onto the
   parchment, place one sheet of pasta and brush it with egg wash.
   
        Place a large spoonful of filling about every 4 inches on the pasta
   sheet.  Lay a second sheet of pasta over the top and form tightly around
   the filling, then brush with egg wash.
   
        Cut around piles of filling and parchment to form raviolis. Place
   raviolis in saute pan, and cover with water.  Bring to a boil and cook al
   dente.  (Your best bet to know when the ravioli is done correctly is to
   take a piece of the dough that isn't used for the sheets, insure that it is
   the same double thickness as the final raviolis, and add it to the pan as
   you cook the ravioli.  You can use this “spare” piece to judge the al dente
   qualities of the cooked raviolis.)
   
        Place cooked ravioli on a plate and cover with sauce.  Garnish with
   fresh basil leaves and chopped tomato.
   
        Source: Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Jacky Robert, Ernie’s, San Francisco, CA
  
 
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