Sunday, February 28, 2010

Bacon, Shrimp & Goat Cheese Won Ton Ravioli

The only credit I can take for this dish is suggesting the goat cheese and being my husband's sous-chef. He needed an extra set of hands to make the wrapper-filling process go faster. We consumed half of the ravioli yielded from this recipe, so I guess it serves four adults. We had roasted asparagus on the side, but that was only because my eldest son requested it. The ravioli alone was enough to fill our bellies.
(Note: The shrimp were only given a slight chop in order to preserve the texture. I don't like the idea of putting the shrimp in a food processor because you lose so much of the shrimp's texture-based appeal.)

3/4 lb shrimp, roughly chopped
3/4 cup mozzarella-provolone shredded cheese mix
1 (4oz.) container of goat cheese
1/4 cup chopped pasta herbs (fresh oregano, thyme and basil)
4 sun dried tomato halves, sliced
3 strips bacon, crispy and crumbled
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp red pepper

1 package won ton wrappers

2 tsp bacon grease
1 shallot, minced
4 cloves garlic, minced
1/2 cup white wine
1/2 cup seafood stock
2 to 3 sun dried tomato halves, sliced
1/4 cup cream
1/2 tsp black pepper

Finishing Touches
1 fresh roma tomato, diced
chopped pasta herbs
crumbled bacon

Cook bacon 4 to 5 strips bacon until crispy. In a medium bowl, combine raw chopped shrimp, cheeses, herbs, sun dried tomatoes, crumbled bacon, salt, pepper, garlic powder and red pepper; mix well. Lay out won ton wrappers for filling, use two wrappers per ravioli, spoon approximately 1 tablespoon of filling onto center of 1 wrapper, wet edges of wrappers with fingers dipped in water; then, place one wrapper on top of wrapper with filling. Seal wet edges together, and fold up sides to make a neat square package. Continue the process until all the filling has been used. Make about 26 ravioli.
Once ravioli are complete, boil water in a large pasta pot.
Meanwhile, prepare sauce.
Saute diced shallot in bacon grease. Once nearly cooked, add garlic and saute. Add 1/2 cup white wine, seafood stock and sun dried tomatoes. Once the wine has cooked down, add cream and black pepper.
Cooked ravioli in boiling water for 3 to 4 minutes; they will have risen to the surface by this time. Remove from water and set on a plate with paper towel to absorb the liquid.
Stir diced roma tomato and herbs into sauce right before plating. Put six or seven ravioli's per plate and top with sauce. Add more fresh herbs and crumbled bacon for garnish. Serve.

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