Shrimp And Ginger Ravioli With Beurre Blanc
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 24 ravioli
- 1¼pounds medium-sized shrimp
- Salt and freshly ground white pepper to taste
- ¼cup finely chopped water chestnuts
- 2tablespoons grated fresh ginger
- 2tablespoons olive oil
- 2tablespoons chopped fresh coriander
- ¼teaspoon hot red-pepper flakes
- 2tablespoons light soy sauce
- About 60 Chinese won-ton wrappers (include extras in case some break)
- 1large egg, beaten
- 1quart shrimp broth (see recipe)
- Beurre blanc (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
269 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 13 grams protein; 538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel and devein the shrimp. Reserve the shells for shrimp broth.
- Step 2
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.
- Step 3
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.
- Step 4
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.
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