Ravioli In Ginger Tomato Broth Recipes

ONE-PAN TUSCAN RAVIOLI

Steps:

• In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.

SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC

Steps:

• Peel and devein the shrimp. Reserve the shells for shrimp broth.
• Chop the shrimp into small cubes. In a mixing bowl, combine the shrimp, salt and pepper, water chestnuts, ginger, olive oil, coriander, pepper flakes and soy sauce. Blend well and let sit for about 10 minutes.
• Lay one won-ton wrapper on a lightly floured dry surface. Brush it with some of the beaten egg. Place three-quarters of a teaspoon of the shrimp mixture on the center of the won ton. Top the won ton with another skin, pressing the edges firmly around the perimeter to seal thoroughly. Trim the won-ton skin edges with a cookie cutter to remove excess dough. Repeat the procedure with the rest of the ingredients. Cover the finished uncooked ravioli with a moistened towel to keep them from drying out.
• Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface. Drain and place four to six ravioli on warm serving plates. Drizzle some beurre blanc over and serve immediately.