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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

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.


Both the sauce and the raviolis freeze well (separately) for later cooking.

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