Shrimp Ravioli In Saffron Broth Recipes

SHRIMP RAVIOLI

Steps:

• For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
• For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
• Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
• For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
• Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
• Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.

SHRIMP BROTH AND PASTA

Steps:

• For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
• Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
• Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
• For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
• Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SEAFOOD IN SAFFRON BROTH

Steps:

• Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
• In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
• Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

SHRIMP IN SAFFRON BROTH

Steps:

• Heat a large saute pan over medium. Add oil and heat until hot but not smoking. Cook fennel, carrots, and saffron until vegetables are starting to soften, stirring occasionally, about 4 minutes.
• Season shrimp with salt and pepper; add to pan and cook 1 minute, then turn shrimp. Pour in wine and stock, and cook just until shrimp are pink and opaque throughout, about 2 minutes.
• Serve shrimp, vegetables, and broth over couscous in shallow bowls.

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE

Steps:

• 1. Prepare ricotta cheese. Refrigerate.
• 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
• 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
• 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
• 5. Knead dough for 10 minutes until dough is smooth and elastic.
• 6. Wrap ball of dough in plastic. Rest 30 minute.
• 7. Prepare filling while dough rests.
• 8. Sautee shrimp with butter and garlic until cooked.
• 9. After shimp is cooked, remove shrimp,.
• 10. Mix cooked butter and garlic with ricotta.
• 11. Chop shrimp into 1/4" pieces & mix with ricotta.
• 12. Add all other filling ingredients and stir until mixed together.
• 13. Cut dough in half.
• 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
• 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
• 16. Brush the edge of each round with reserved egg white.
• 17. Fill each round with about 1 T heap of filling.
• 18. Fold over and pinch shut, making sure the pasta is completely sealed.
• 19. Bring 4 quarts of salted water to a boil.
• 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
• 21. Dust in 1 1/2 T flour to create a "roux".
• 22. Add wine and reduce 2-3 minutes.
• 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
• 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
• 25. Lightly toss ravioli in sauce until coated.
• 26. Serve topped with fresh parmesan and parsley.