Seafood Ravioli With White Wine Sauce

Submitted By: ella
Photo By: Naomi



•Time 10 minutes


•Serves 8

Ingredients

--------------------------------------------------------------------------------


•White Wine Sauce:


•2 tbsp olive oil

•½ cup chopped onion

•1 clove garlic, crushed

•2 tbsp white all-purpose flour

•¾ bottle light white wine (riesling or sauvignon blanc)

•1 x 8oz can clam nectar

•1 x 8oz can undiluted chicken stock

•1 tbsp dried oregano

•1 tbsp chopped parsley

•Salt and Pepper to taste

•Filling:

•8oz raw Big shrimps & 24 pieces of medium size of mussels

•2 tbsp olive oil

•¼ cup chopped onion

•1 clove garlic, crushed

•½ cup cooked and drained chopped water crisps

•¼ cup Ricotta cheese

•¼ cup blue cheese, crumbled

•¼ cup soft goat or sheep cheese

•1 tbsp. chopped parsley

•¼ cup smoked salmon (as you like)

•Salt and Pepper to taste

•Ravioli:

•3 cups


How to make it


--------------------------------------------------------------------------------
•White Wine Sauce:


•In a large skillet heat the olive oil over medium-high then add the onions and garlic. When the onions begin to brown, add the flour and stir for one minute. Add the wine and stir until smooth. Reduce until the mixture is thick, then thin with the clam nectar, and chicken stock as necessary until the consistency coats the back of a spoon. Add the oregano and parsley and simmer lightly while the ravioli is being prepared.

•Clean the raw shrimps and the mussels. In a large skillet heat the olive oil over medium-high then add the onions and garlic. When the onions begin to brown, turn the heat to high then add the shrimps & mussels. When the shrimps are browned slightly, remove from the heat and combine with the rest of the filling ingredients. Pulse the mixture in a food processor until smooth.

•Ravioli:


Boil in a large pot of salted water for 5 – 8 minutes, drain and serve topped with the white wine sauce. Garnish with freshly chopped parsley.