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How To make Seafood Ravioli with Orange Saffron Sauce
FILLING:
3/4 lb Shrimp in shells (3/8kg)
3/4 lb Halibut (3/8kg)
2 lb Clams (1 kg)
2 tb Virgin olive oil
1 ts Dried oregano
1 tb Parsley, chopped
Fresh ground pepper 2 c White wine (480ml)
2 Cloves garlic
Pickling spice SAUCE:
2 md Onions, diced
10 Cloves garlic, minced
Shrimp shells 12 md Tomatoes, peeled, seeded &
-diced g Zest & juice of two oranges 1 ts Saffron threads
1 c White wine (240ml)
2 Or 3 sprigs fresh thyme
2 Bay leaves
6 Peppercorns
3 tb Oil
Poaching liquid & clam broth 3 To 4 tablespoons rice flour
You guys over on the right coast should be able to find all this at hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.), developed this recipe. Buy or make your own saffron ravioli dough to stuff with this delectable combination of Spanish flavors. Clean shrimp and reserve shells. Poach shrimp in well salted water with pickling spice. Discard liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove from shells and reserve liquid. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil. Set aside. SAUCE: SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour. Steep threads in white wine for 30 minutes. Cook shrimp shells in hot oil just until they turn pink. Then combine them with thyme, bay leaves and peppercorns in cheesecloth. Saute onion until soft and golden, not brown, in oil used for shrimp shells. Add garlic and saute for an additional 5 minutes. Deglaze pan with white wine, poaching liquid and clam broth. Add tomatoes and cheesecloth sachet. Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an additional 15 minutes. TO ASSEMBLE: Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer. Moisten borders with water, press out any air, and cut with fluted ravioli cutter. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry. Cover with plastic. TO COOK: Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon. Serve on a bed of the Spanish sauce. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.
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Lobster Ravioli
Lobster Ravioli
INGREDIENTS
FOR THE SAUCE:
1 tbsp extra virgin olive oil
2 tbsp salted butter
2 cloves garlic, minced
a pinch of saffron
3/4 cup white wine
14.5 oz vegetable broth
1 cup heavy cream
2 tbsp sun-dried tomatoes
Salt
Pepper
FOR THE RAVIOLI:
3/4 lb cooked lobster meat
3 tbsp salted butter
4 cloves garlic, minced
1/2 tsp kosher salt
1/4 cup white wine
1/4 cup finely chopped chives
egg white
For ravioli dough
2 cups flour
1 tsp salt
3 eggs
2 egg yolks
2 tbsp olive oil
Filling: Chop the lobster meat. Over medium heat, melt the butter. Add the lobster, garlic and salt and stir to combine. Next, add the wine and cook, stirring, until it has reduced by half. Remove from heat, add chopped chives.
Assemble: Place one wrapper onto your cutting board, transfer about 1 tbsp. of the lobster filling onto middle of the wrapper. Using your fingers, wet the edges of the dough and cover with another wrapper. Press edges with a fork. Continue until all of your ravioli are formed.
Over medium heat, heat the oil and butter. Once the butter is melted, add the garlic. Gently saute until fragrant, 1-2 minutes. Add the wine, vegetable stock and saffron and bring to a boil. Once boiling add half of your ravioli to the broth. Cook for about 6-8 minutes, transfer to a bowl and repeat with the second half of the ravioli.
Add heavy cream, sun-dried tomatoes to the sauce and cook until it get sauce consistency. Add ravioli and cook few more minutes. Serve with the sauce immediately.
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