Shrimp and Basil Ravioli

Description

Shrimp saute’ with fresh garlic butter sauce blended with basil, lemon zest, Grana Padano, Mozzarella, Parmesan and Romano.

At a Glance

Item Code

40635

Weight

2/3 lbs

Case Count

95 each

Dimensions

1.75" x 3.25" Rectangle

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Recipe Ideas

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Chilled Shrimp and Basil Ravioli with Asparagus, Sherry Cream and Oscietra Caviar

Ingredients (4 servings):

  • 20 ravioli
  • ½ cup sherry
  • 1 cup fish fumet
  • ¼ cup mascarpone cheese
  • ½ cup heavy cream
  • TT salt and white pepper
  • 2 ea whole lobsters (cooked & shelled)
  • 8 oz asparagus (blanched & chilled)
  • TT white truffle oil

Directions:

Flambé sherry then add fish fumet and reduce by 2/3. Add cream and simmer briefly until components are consistently blended. Season, fold in mascarpone cheese and chill the mixture. Cook ravioli and shock in ice water to chill through. Remove from water and pat dry then plate with sauce, chilled seasoned asparagus and lobster meat. Finish with a very light touch of white truffle oil and caviar.

About the Dish:

“Located in Brescia, a province in the northern Italian region of Lombardy, ‘Agroittica Lombarda’ is the world’s largest caviar farm and only European business to farm white sturgeons. It is known to produce some of the finest oscietra variety caviar which is eclipsed in price only by the well-known Beluga type caviar found primarily in the Caspian Sea. ”

Shrimp and Basil Ravioli Beurre Blanc With Portabella Mushrooms and Leeks

Ingredients (4 servings):

  • 20 ravioli
  • 12 16-20 tail on P & D shrimp
  • ½ cup of dry white wine
  • 2 tablespoons lemon juice
  • ¼ cup heavy cream
  • 1 large leeks- cleaned and sliced
  • 2 portabella mushroom caps (sliced)
  • 4 ounces unsalted butter
  • Salt to taste
  • 2 teaspoon of crushed red pepper

Directions:

Combine White Wine, Lemon Juice, Heavy Cream and Leeks to a medium sauce pan. Bring to a boil then reduce heat and reduce by half 4-5 minutes. While sauce is reducing sauté shrimp and portabella mushrooms in a skillet with butter and minced garlic. After the sauce has reduced by half whisk in very cold butter slowly. Once the butter is incorporated finish with crushed red pepper, shrimp and portabella mushrooms.

About the Dish:

“This pairing of seafood topped with a beurre blanc sauce is a French classic. Beurre blanc is one of the classic French sauces and literally means white butter. There are several variations of a beurre blanc. A classic beurre blanc will have vinegar, white wine and shallots. For this dish leeks will take the place of the shallots and lemon juice will be used instead of vinegar. • 1/4 cup dry white wine • 1/4 cup white-wine vinegar • 2 tablespoons finely chopped shallot • 1/3 cup heavy cream • 1/4 teaspoon salt • 1/8 teaspoon white pepper, or to taste • 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled”

Shrimp and Basil Ravioli with Wild Mushroom Brodo, Parsnip Chips and Smoked Paprika Oil

Ingredients (4 servings):

  • 16 ravioli
  • 8 oz white buttons, sliced
  • 12 ounces fresh wild mushrooms
  • ½ cup porcini mushrooms (dried)
  • 2 tbsp. fresh chives (sliced)
  • 1 celery stalk, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 garlic cloves, whole
  • 1 leek, coarsely chopped
  • 1 shallot
  • 1 bay leaf
  • TT extra virgin olive oil
  • TT salt and pepper

Directions:

Rehydrate Porcini in warm water for 1 hour. heat 1/4 cup of olive oil in In a pot then sweat add carrots, leek, shallot and celery. Add white buttons and cook until they start releasing water. Add bay leaf, porcini water top off vegetables with cold water. Simmer for 1 ½ hours. Strain broth and discard solids. Sauté wild mushrooms and garlic in olive oil. Season at the end with salt then deglaze with the mushroom broth and simmer briefly. For the paprika oil heat some olive oil with smoked paprika and then strain through a coffee filter reserving the infused oil. Fry parsnip slices to make chips. Plate hot ravioli with mushrooms, broth and parsnip chips then finish with paprika oil and chives.

About the Dish:

“Parsnips are native to Europe and were originally cultivated by the Romans during Classical Antiquity a period of time before the middle ages that geographically centers around regions surrounding the Mediterranean Sea.”

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