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Shrimp Ravioli with Peanut
Sauce
The pasta:
1 egg
150 g durum wheat
75 g soft wheat
1/4 t black peppercorns
1/2 C unbleached flour
1/2 t salt
Water
Mill the wheats and pepper together*. Stir in the salt and
unbleached flour. Add the egg, sesame oil and enough water to
form a soft dough. Knead until smooth, then flour generously and
pass through the pasta machine. Pass through to the next to
finest rollers. Dust lightly with cornstarch or flour, cover, and
set aside.
*Substitute 1 1/2 C all purpose flour OR 1 1/2 C semolina flour PLUS
1/2 tsp freshly ground pepper.
The filling:
about 1 C shrimp, cooked
green cabbage, about 1/3-1/2 small
head
5-8 scallions
1 dried shiitake, soaked and stemmed
(reserve 1/4 C
soaking liquid for the sauce)
black pepper
Whirl all together in food processor or mince all and mix
together. Form the ravioli with 1-2 t filling per ravioli, wet
edges, seal and separate. Dust the finished raviolis with flour
boil immediately or set separately on floured baking sheet and freeze.
The sauce:
1/2 C mushroom soaking liquid
2 T balsamic vinegar
4 small red serrano chiles, finely
minced
4 scallions, minced
1 C peanut butter
1-2 T molasses or honey, to taste
Stir together.
Notes:
Both the sauce and the raviolis freeze well (separately) for later
cooking.
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