Shrimp Ravioli

[Ravioles de Crevettes] 

Ravioli is defined by the Larousse Gastronomique as "small square envelopes of pasta dough enclosing a meat or vegetable stuffing."

Wonton wrappers are plentiful ready-fresh or frozen at your local Chinatown market.  The essential ingredients of flour, water and starch make for a versatile alternative to homemade pasta sheets.

This is one light and tasty first course that is effortless as it is visually appealing.  From L'Orée du Bois & Formidérable I bring you Shrimp Ravioli.

Helpful hint before we begin: 1 fluid ounce = 25 milliliters, 25 grams = 1 ounce

Shrimp Ravioli

200 g large shrimp
10 g peeled and minced ginger
10 g soy sauce
4 g chopped fresh coriander
2 g sesame seed oil
20 g egg white
Salt to taste
15 g very  finely sliced green onions
3 drops Tabasco sauce
24 wonton wrappers

[I add fresh chives into the filling and some of the green onion]

Coarsely chop shrimp.  Add all ingredients and mix well.  Take one wrapper and place a small portion of stuffing in the middle.  Lightly sprinkle edges with water.  Fold the wrapper into a half moon and seal well by pinching all edges with your fingers.  Cook in slated water 2 to 3 minutes.  Serve with broth with finely sliced green onions.  Approx. 24 ravioli.

Suggested Wines: white wines, Alsace, Bergerac, Vouvray