Shrimp and Salmon Ravioli: Yum!

datePosted on 20:15, December 27th, 2010 by Small Town Mommy

This is my favorite recipe of all time!  The ravioli are very healthy but the sauce more than makes up for them.  While no one gave me anything or paid me anything to reprint this recipe, I am doing it to improve your life.  Try the recipe, you will not regret it.

It is a recipe from Pierre Franey and Bryan Miller in their cookbook, Cuisine Rapide.  Unfortunately, the cookbook is out of print, but if you can get it from the library, I highly recommend it.

Salmon and Shrimp Ravioli (I usually double the recipe since I am making them for a large group)

¾ lb. medium shrimp

½ lb. salmon filet, skin removed

1 Tbls butter

8 scallions, minced, including some of the green part

Juice of ½ lemon

1 Tbls chopped fresh dill

Salt & pepper to taste

Cayenne pepper to taste

72 wanton skins

1 quart fresh fish or shrimp stock (or lightly salted water) for poaching

Dill sauce (recipe follows)

1.     Mince the shrimp and salmon with a large knife.  Sauté the mixture in the butter with the scallions and lemon juice over medium heat or 2 minutes, turning constantly with a spatula.  You want to remove the raw look, but not cook the fish thoroughly.  Remove from the heat and add the dill, salt, pepper and cayenne.  Cool to room temperature before using the wanton skins to make ravioli.

2.     To make the ravioli: lay a wanton skin on a counter and place a small amount of filling in the center.  Brush beaten egg around the perimeter.  Place a second skin over the top.  Use the blunt side of a cookie cutter to seal the ravioli dough around the filling and give it a circular shape.  Trim the excess dough with a large cookie cutter or a sharp knife.  Cover the finished ravioli with a moist towel as you make them to prevent dryness.

3.     Poach the ravioli in the simmering stock, 5 or 6 at a time, for about 1 minute or until they rise to the surface.  Drain well on paper towels and keep warm.  Serve with the sauce below.

Dill Sauce

2 stick plus 1 tablespoon of butter, cut into pieces.

3 shallots, minced

2 Tbls white-wine vinegar

½ cup fish stock or clam juice

¼ cup heavy cream

1 ½ Tbls minced dill

Salt and freshly ground white pepper to taste (I always use black since I do not have white)

1.     Melt 1 Tbls butter in a saucepan over medium heat and in it, sauté the shallots for 1 minute.  Add the vinegar and fish stock.  Reduce the liquid over high heat by half, leaving about ¼ cup.

2.     Add the cream and reduce by half again.  Place the sauce in a blender and drop in the remaining pats of butter while pureeing.  Add the dill, puree briefly, and return to the saucepan to keep warm until serving.  Add the salt and pepper to taste.

Because it is so rich, the sauce should be used very sparingly.

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