October 17, 2012

Prawn Ravioli with Lemon-Beurre Blanc

Recipe from Sur la Table cooking class. Beurre-Blanc is a literal translation for "white butter"

Yield: 4 servings

  • 1 ripe tomato, blanched and finely chopped
  • 20 prawns, deveined
  • 1 recipe Basic Pasta Dough* (click here for the recipe and scroll toward the bottom)
  • ½ cup rice flour
  • 1 Tbsp. fresh ginger, chopped
  • 20 sprigs of cilantro
  • 1 cup dry white wine
  • ¼ cup chopped shallots
  • 6 cloves garlic, chopped
  • 1 bay leaf
  • ½ tsp. whole black peppercorns
  • 1 cup whipping cream
  • 5 Tbsp. unsalted butter, room temperature
  • 1½ Tbsp. freshly squeezed lemon juice
*4 basil leaves cut into fine strips

DIRECTIONS: Preparing Tomatoes for Blanching
  1. Using a knife, mark a tomato with a cross and remove the stem in a circular motion. Place tomato in boiling water for 30-40 seconds or until tomato skin is starting to pull away from the tomato flesh, and place in an ice water bath to stop cooking process. When the tomato is cool, peel away the skin. Cut tomato petals in desired shape diamonds, half-inch dice, or fine strips; set aside.
DIRECTIONS: To Prepare Ravioli
  1. Devein the shrimp, remove the tails, and set aside in the refrigerator. Roll the fresh pasta dough to the thinnest setting, and cut into 3½ inch-by-3½ inch square shapes. Dust a work surface with rice flour, which will absorb the water from the shrimp and adds a nutty flavor.
  2. Place one ravioli onto the dusted surface, add shrimp into the middle of the square. In the middle of the shrimp, add the chopped ginger and then 1 cilantro leaf onto the top.
  3. Using a small bowl of cold water and a silicone pastry brush, lightly brush the edges of ravioli with water, working inwards to the edges of the shrimp. Place another ravioli square directly over the top of the first ravioli square. Using your hands in a cup motion around the shrimp, gently move you hands outwards to the edges of the ravioli square to push out any air bubbles and to seal the ravioli. Set the ravioli aside, covered in the refrigerator, until you are ready to cook.
DIRECTIONS: To Make Beurre-Blanc
  1. Place a heavy saucepan over medium-high heat on a stove with the white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns; bring to a boil. Allow to reduce ¾  cup of liquid remains (about 7 minutes).
  2. Reduce the heat to medium-low; add whipping cream. Allow to reduce until 1 cup remains (about 6 minutes).
  3. Using a fine-mesh strainer, over a small saucepan strain the sauce, pressing onto the solids to extract all flavors. Place the saucepan over a low heat and slowly add the butter, 1 Tbsp. at a time, whisking until melted before adding more butter.
  4. Remove the saucepan from the heat and whisk in the lemon juice. Taste and adjust seasoning with salt and pepper. Cover the saucepan to keep warm until you are ready to serve.
DIRECTIONS: To Cook the Ravioli
  1. Bring a large pot of salted water to a boil. Cook the ravioli until al dente and the filling is cooked through (about 4-5 minutes). Place a clean cloth on a plate and using a slotted spoon over the plate, remove the pasta from the boiling water and transfer into the serving bowl. The clothed plate will catch the excess water from the ravioli and stop it from seeping into the sauce.
To Serve:
  1. Arrange the ravioli in the pasta bowl and spoon over the lemon beurre-blanc. Garnish with cut tomatoes and basil. Serve immediately and enjoy :)

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