Ingredients for Shrimp Ravioli With Basil Cream Sauce
- Garlic Clove
- Extra Virgin Olive Oil
- 1 pound cooked shrimp, chopped
- Fresh Goat Cheese
- Egg Yolk
- Whipping Cream
- 1/4 cup finely chopped shallot
- Basil Leaves
- One package wonton wrappers (approximately 20-24)
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How to Make Shrimp Ravioli With Basil Cream Sauce
- Preheat oven to 350°F (175°C).
- Toss 2 cloves garlic, minced, with 2 tablespoons olive oil. Place in a small oven-safe dish, cover, and roast for 15 minutes.
- Let the roasted garlic cool slightly, then finely chop.
- In a medium bowl, gently combine 1 pound cooked shrimp (chopped), 4 ounces goat cheese (crumbled), 1 large egg yolk, and the chopped roasted garlic.
- In a small saucepan, bring 1 cup heavy cream and 1/4 cup finely chopped shallot to a boil over medium heat.
- Reduce heat to low and simmer until the sauce has reduced to about 3/4 cup (approximately 8 minutes).
- Remove from heat and let the sauce cool slightly.
- Add the cooled cream sauce, 1/2 cup packed fresh basil leaves, and a pinch of salt and pepper to a blender. Blend until completely smooth.
- Season the sauce with salt and pepper to taste.
- Lay out half of a package (approximately 20-24) wonton wrappers on a clean work surface.
- Place about 1 teaspoon of the shrimp mixture in the center of each wonton wrapper.
- Brush the edges of each wonton with water, fold over to form a triangle, and press firmly to seal.
- Repeat with the remaining wonton wrappers and filling.
- Bring a large pot of salted water to a rolling boil. Gently add the ravioli and cook for approximately 3 minutes, or until they float to the surface and are cooked through.
- Serve the ravioli in bowls, topped with the warm basil cream sauce.
- Garnish with freshly shredded basil.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
0g
Fat
74g
Carbs
11g
