Salmonshrimp Ravioli Wsaffron Cream Recipes

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LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE



Lobster Ravioli With Saffron Cream Sauce image

Putting here to make soon, so I haven't actually made it yet - but I have faith in it and can't wait to try! It came from icancookthat.org blog. Went looking for Saffron Cream sauce recipe after discovering it today (served on grilled Mahi-Mahi, sauteed spinach, and gnocchi)

Provided by smcsf11

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 (9 ounce) packages trader joes lobster ravioli
2 tablespoons butter
1 shallot, minced
1/2 cup dry white wine
2 pinches saffron threads
2 cups whipping cream
cayenne pepper, to taste
salt and pepper
fresh chives, for garnish

Steps:

  • Make the pasta according to directions --
  • While waiting for the water to boil, make the sauce:
  • Add butter to a saute pan over medium-low heat. Add the shallot and cook for 2-3 minutes or until translucent.
  • Add the wine, stirring until the wine evaporates, about 3 minutes.
  • Add the cream and saffron, lower heat and simmer.
  • Cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper and remove from heat.
  • Add the cooked ravioli to the saute pan and stir to coat.
  • Add the ravioli to a plate and spoon with more sauce. Garnish with a little cayenne pepper if you like some heat and some chives.

SALMON WITH SAFFRON CREAM SAUCE



Salmon With Saffron Cream Sauce image

A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn't worth it. I think this was nicer and much, much quicker - so try and see if you agree ;-).

Provided by Peter J

Categories     Australian

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

250 g salmon (fresh cutlet or steak)
1/2 teaspoon olive oil
1/4 teaspoon black pepper
5 saffron strands
1 teaspoon water
200 ml water
2 tablespoons sour cream
1/2 teaspoon lime juice
1 teaspoon fresh chives, chopped

Steps:

  • Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
  • Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
  • Microwave on high for 3 minutes.
  • WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
  • Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
  • Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
  • Rub olive oil over the salmon and sprinkle with pepper.
  • Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
  • Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.

Nutrition Facts : Calories 386.1, Fat 18, SaturatedFat 5.1, Cholesterol 127.5, Sodium 213.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 51.9

SHRIMP RAVIOLI



Shrimp Ravioli image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 2 to 4 servings

Number Of Ingredients 23

2 cups all-purpose flour, plus more for dusting
Kosher salt
2 large eggs plus 7 large egg yolks
Splash of extra-virgin olive oil
Semolina flour, for dusting
1 pound shrimp, peeled and deveined
4 small jarred Calabrian chiles, plus a teaspoon of chile oil
3 strips raw bacon, diced
Zest of 1 lemon
Kosher salt
1/4 cup fresh basil leaves
Extra-virgin olive oil, for cooking and drizzling
1 small shallot, diced
3 cloves garlic, minced
4 to 5 sprigs fresh thyme, leaves picked
1 1/2 cups cherry tomatoes, cut in half
Kosher salt and freshly ground black pepper
1/4 cup vodka
1 cup heavy cream
1/2 teaspoon jarred crushed Calabrian chiles
Juice of 1/2 lemon
6 fresh basil leaves, plus more for garnish
Grated Parmesan, for garnish

Steps:

  • For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
  • For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
  • Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
  • For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
  • Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
  • Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE



Crab & Shrimp Ravioli With Saffron Cream Sauce image

A delicious dish! I make it with homemade ricotta and homemade pasta but you could cut corners by using storebought ricotta and pasta sheets and it would still be great. Its full of flavor without being too heavy and the lightness of the saffron cream sauce really lets the flavor of the crab and shrimp be the star of the dish. An instant favorite!

Provided by mikey1083

Categories     European

Time 2h20m

Yield 24 Ravioli, 4 serving(s)

Number Of Ingredients 26

1 1/2 cups all-purpose flour
4 large egg yolks, reserve whites in a cup
1/2 teaspoon sea salt
1 teaspoon olive oil
2 -3 tablespoons water
4 tablespoons flour, for dusting
16 ounces ricotta cheese (Homemade Rich Fresh RICOTTA Cheese)
1 cup lump crabmeat
20 large shrimp, raw, deshelled
2 tablespoons butter
3 garlic cloves, minced
1/2 cup fresh parmesan cheese
salt & pepper
1 teaspoon thyme
2 tablespoons butter
1 1/2 tablespoons flour
1/4 teaspoon saffron, soak in 1 T water for 2 hours
2 shallots or 1/4 medium onion, finely chopped
1 1/2 cups chicken stock
3 garlic cloves, minced
1 cup dry white wine
3/4 cup heavy cream
salt & pepper
1/2 cup lump crabmeat
1/4 cup fresh parmesan cheese (to garnish)
1 tablespoon parsley (to garnish)

Steps:

  • 1. Prepare ricotta cheese. Refrigerate.
  • 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
  • 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
  • 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
  • 5. Knead dough for 10 minutes until dough is smooth and elastic.
  • 6. Wrap ball of dough in plastic. Rest 30 minute.
  • 7. Prepare filling while dough rests.
  • 8. Sautee shrimp with butter and garlic until cooked.
  • 9. After shimp is cooked, remove shrimp,.
  • 10. Mix cooked butter and garlic with ricotta.
  • 11. Chop shrimp into 1/4" pieces & mix with ricotta.
  • 12. Add all other filling ingredients and stir until mixed together.
  • 13. Cut dough in half.
  • 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
  • 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
  • 16. Brush the edge of each round with reserved egg white.
  • 17. Fill each round with about 1 T heap of filling.
  • 18. Fold over and pinch shut, making sure the pasta is completely sealed.
  • 19. Bring 4 quarts of salted water to a boil.
  • 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
  • 21. Dust in 1 1/2 T flour to create a "roux".
  • 22. Add wine and reduce 2-3 minutes.
  • 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
  • 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
  • 25. Lightly toss ravioli in sauce until coated.
  • 26. Serve topped with fresh parmesan and parsley.

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