Title: Shrimp Stuffed Ravioli with Basil
Categories: Seafood, Italian, Masterchefs, Frisco, E
Yield: 4 servings

———————————-FILLING———————————-
2 tb Butter 1/2 lb Shrimp, fresh, peeled,
1 md Onion, finely chopped — deveined, chopped
1 ea Garlic, clove, finely Pepper, cayenne
— chopped Pepper, white
4 md Tomatoes, skinned, seeded Salt
— and coarsely chopped

———————————–PASTA———————————–
9 oz Flour 1/4 c Water
1 lg Egg 1 ts Salt
1 tb Butter, unsalted, melted Egg wash **

———————————–SAUCE———————————–
1/2 c Puree, basil *** Salt (to taste)
2 c Cream, heavy Pepper (to taste)
2 tb Cheese, Parmesan, grated

** 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:
========

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:
======

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:
======

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:
=========

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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