Ravioli In Ginger Tomato Broth Recipes

SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC

Steps:

• Peel and devein the shrimp. Reserve the shells for shrimp broth.
• Chop the shrimp into small cubes. In a mixing bowl, combine the shrimp, salt and pepper, water chestnuts, ginger, olive oil, coriander, pepper flakes and soy sauce. Blend well and let sit for about 10 minutes.
• Lay one won-ton wrapper on a lightly floured dry surface. Brush it with some of the beaten egg. Place three-quarters of a teaspoon of the shrimp mixture on the center of the won ton. Top the won ton with another skin, pressing the edges firmly around the perimeter to seal thoroughly. Trim the won-ton skin edges with a cookie cutter to remove excess dough. Repeat the procedure with the rest of the ingredients. Cover the finished uncooked ravioli with a moistened towel to keep them from drying out.
• Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface. Drain and place four to six ravioli on warm serving plates. Drizzle some beurre blanc over and serve immediately.

RAVIOLI IN GINGER TOMATO BROTH

Steps:

• Prepare ravioli according to package directions (generally, cook in boiling salted water for about 6 minutes for fresh pasta).
• Reserve.
• Combine wine, broth and onion and bring to a boil, skimming any foam.
• Reduce heat and add ginger; simmer 10 minutes.
• Add jalapeno, tomato and basil; heat through.
• To serve, place 4 or 5 raviolis in the bottom of a bowl; ladle broth over.
• (This is also impressive with one very large ravioli in the bottom of a shallow serving bowl.).