Shrimp and Roasted Garlic Ravioli

Fresco-009 webFresco Trattoria & Bar Chef Leone D’Arcangelo won the Top Chef title in a regional contest that included the finest chefs in Southern California with Fresco’s signature ravioli stuffed with shrimp and ricotta cheese and completed with a Mare Monte sauce. 

Shrimp and Roasted Garlic Ravioli
Serves 4

For the ravioli filling:
5 oz. ricotta
1 oz. roasted garlic
16 oz. precooked baby shrimp, chopped
1/2 t. salt
Pepper to taste

For the ravioli dough:
(makes 24)
5 eggs (divided use)
1 1/2 lb. semolina
1 1/2 lb. flour
2 c. water

Mare Monte Sauce (recipe follows)
Parsley for garnish

Make the ravioli filling: In a bowl, thoroughly mix the ricotta, garlic, chopped shrimp, salt and pepper until you have a smooth, paste-like consistency. Set aside.

Make the ravioli dough: Mix together 4 eggs, semolina, flour and water until a smooth dough is formed, approximately 10 minutes. Shape dough into a ball and place on a work surface. Knead for at least 10 minutes or until it becomes elastic. Divide the dough in half. Dust a rolling pin with flour and roll out each half until it is about 1/8-inch thick.

Lay the sheets flat and, using the rim of a glass or round cookie cutter, cut out 24 circles. Any extra dough can be formed into a ball, wrapped and placed in the freezer for use another time.

Place a tablespoon of the ravioli filling in the middle of the dough circle.

In a small bowl, whisk one egg. Use your finger to moisten the outer edge of the dough circle with the egg. Place another dough circle on top. Use a fork to pinch the edges firmly. Repeat this process for all the dough circles.

Fill a large pot with water and bring to a boil. Cook the ravioli in boiling water for 5 to 6 minutes or until they float. Remove the ravioli with a slotted spoon and place on warm plates. Top with Mare Monte Sauce and garnish with parsley.

Mare Monte Sauce
3 T. olive oil
1/4 c. onion, chopped
10 oz. precooked baby shrimp
Dash Italian seasoning
5 oz. button mushrooms
5 oz. porcini mushrooms
1 c. cream
3 c. marinara sauce
Splash of brandy

Heat oil in a pan. Add onion, shrimp, seasoning and mushrooms. Sauté approximately 4 minutes, then add cream and marinara sauce. Add a splash of brandy.

Fresco Trattoria will be participating in Dine Out for a Cure, benefiting Susan G. Komen San Diego on Aug. 14.

 

Fresco-003 webChef Leone D’Arcangelo
Fresco Trattoria & Bar
264 Carlsbad Village Drive
Carlsbad, CA 92008
760-720-3737
frescorestaurants.com

Categories: Food & Drink