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Video: How Tuesday #20

Homemade Ravioli – Simple Recipe

Yields1 Serving

 

 ½ lb Shrimp (Peeled/Deveined)
 ½ lb Italian Sausage out of the casing
 1 Pack of Won Ton Wrappers
 3 Cloves of Garlic Minced
 2 Shallots (finely diced)
 ½ cup Cream Sherry
 ¼ cup Heavy Cream
 ½ cup Chicken Stock
 2 tbsp Butter
 1 cup Ricotta Cheese
  cup Parmesan Cheese (grated)
  cup Sharp Provolone (grated)
 1 Bunch Asparagus
 2 tbsp Olive Oil

1

Fill a deep frying pan an inch and a half from the top with salted water and put oh high heat and bring to a boil then reduce heat to just a simmer.

2

Heat the olive oil in a large skillet over med high and sautee sausage until brown, then set on a plate to cool.

3

In that same pan, cook the shrimp until pink and set aside to cool. Remove pan from heat and set to the side while you prepare the ravioli.

4

In a med bowl, mix the cheese together with one clove of the garlic, salt and pepper.

5

Dice shrimp and sausage together and add to the bowl. Mix and taste for seasoning.

6

Lay one sheet of the won ton on a dry, flat surface and brush with egg. Place 1 tbsp of the mixture in the center. Brush another wrapper with egg and lay on top. Softly press the ravioli to lightly conform and trim the edges to allow enough wrapper to seal with a fork. Lightly press fork tines into the edges of the wrapper to seal. Repeat until mixture is out.

7

Return the sautee pan to med high heat and add the remaining Olive oil. Sautee shallots for 3 minutes.

8

Add garlic and sautee for 2 minutes.

9

Add wine and scrape the bits off the bottom of the pan.

10

Reduce by half and add stock.

11

Reduce by half and add cream.

12

Reduce until sauce has small bubbles.

13

Remove from heat and add butter and parsley.

14

In the pan with water, boil raviolis for about 2 minutes and remove to a wire rack.

15

Let dry for 2 minutes then add to the pan with sauce. Reheat pan but dont boil.

16

Use boiling water to cook Asapargus and serve with ravioli.

Ingredients

 ½ lb Shrimp (Peeled/Deveined)
 ½ lb Italian Sausage out of the casing
 1 Pack of Won Ton Wrappers
 3 Cloves of Garlic Minced
 2 Shallots (finely diced)
 ½ cup Cream Sherry
 ¼ cup Heavy Cream
 ½ cup Chicken Stock
 2 tbsp Butter
 1 cup Ricotta Cheese
  cup Parmesan Cheese (grated)
  cup Sharp Provolone (grated)
 1 Bunch Asparagus
 2 tbsp Olive Oil

Directions

1

Fill a deep frying pan an inch and a half from the top with salted water and put oh high heat and bring to a boil then reduce heat to just a simmer.

2

Heat the olive oil in a large skillet over med high and sautee sausage until brown, then set on a plate to cool.

3

In that same pan, cook the shrimp until pink and set aside to cool. Remove pan from heat and set to the side while you prepare the ravioli.

4

In a med bowl, mix the cheese together with one clove of the garlic, salt and pepper.

5

Dice shrimp and sausage together and add to the bowl. Mix and taste for seasoning.

6

Lay one sheet of the won ton on a dry, flat surface and brush with egg. Place 1 tbsp of the mixture in the center. Brush another wrapper with egg and lay on top. Softly press the ravioli to lightly conform and trim the edges to allow enough wrapper to seal with a fork. Lightly press fork tines into the edges of the wrapper to seal. Repeat until mixture is out.

7

Return the sautee pan to med high heat and add the remaining Olive oil. Sautee shallots for 3 minutes.

8

Add garlic and sautee for 2 minutes.

9

Add wine and scrape the bits off the bottom of the pan.

10

Reduce by half and add stock.

11

Reduce by half and add cream.

12

Reduce until sauce has small bubbles.

13

Remove from heat and add butter and parsley.

14

In the pan with water, boil raviolis for about 2 minutes and remove to a wire rack.

15

Let dry for 2 minutes then add to the pan with sauce. Reheat pan but dont boil.

16

Use boiling water to cook Asapargus and serve with ravioli.

Cheater’s Ravioli
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