Truffle Shrimp Ravioli Pasta By Estrella Sunset Sweetfin Pokés Chef Dakota Weiss Recipe By Tasty Recipes

TRUFFLE SHRIMP RAVIOLI PASTA BY ESTRELLA SUNSET & SWEETFIN POKé'S CHEF DAKOTA WEISS RECIPE BY TASTY

Steps:

• Make the pasta by adding flour and a pinch of salt to the bowl of a food processor, pulse a few times.
• Add the egg yolks, milk, and olive oil.
• Run the food processor, adding additional milk or flour if the mixture is too wet or dry. Once it to starts to clump together and becomes a dough, let it get "worked" in the food processor for about 10 turns.
• Take your pasta to a floured table surface and knead it with your hands until you start to get a shiny, smooth surface. Wrap in plastic and set it aside to rest, about 30 minutes.
• Add all of the truffle shrimp mousse ingredients to a cleaned food processor and run until very smooth.
• Transfer to piping bag and set aside in the refrigerator.
• Begin rolling out the pasta dough by cutting off about an eighth of the dough ball and flattening with a rolling pin, until it forms a long rectangle about ¼ inch (6 mm) in thickness and is no wider than your pasta machine.
• Run the dough strip through your pasta machine from the machine's widest setting a few times until smooth.
• Start rolling the dough through the settings, towards the most narrow, skipping no settings in between, rolling the dough through each setting twice.
• NOTE: Cut the dough strip into smaller pieces if it becomes too long and unmanageable. Store finished strips under a damp cloth to keep pasta from drying out.
• Use a circular cutter about 3 inches (7 cm) in diameter to cut ravioli.
• Pipe about 1 tablespoon onto each circle (the amount will vary depending on the exact size of your circles). Egg wash the perimeter and join sides of the circle to form a half circle. Gently pinch dough together to seal ravioli.
• Place prepared ravioli on a floured surface to prevent sticking, covered with a lightly moistened towel.
• Egg wash the perimeter and join sides of the circle to form a half circle. Gently pinch dough together to seal ravioli.
• Heat butter for the bread crumbs in a saucepan until milk solids begin to brown and it starts to smell nutty, then remove from heat.
• Puree all bread crumb ingredients with the browned butter in food processor until it reaches a coarse sand-like texture.
• Return bread crumbs to saucepan and toast until golden. Stir often to prevent burning.
• Cook ravioli in salted boiling water 2 minutes.
• NOTE: Submerge in ice bath if not serving immediately.
• For the glace, melt butter in saucepan. Add chicken stock and whisk together until simmering. Add shallots and chives and then immediately add ravioli. Continuously move the ravioli to warm and coat the with the glace, about 2 minutes.
• Serve topped with toasted hazelnut bread crumbs.
• Enjoy!

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.

HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY

Steps:

• On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
• Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
• Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
• Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
• Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
• Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
• Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
• Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
• Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
• Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
• Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
• Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
• Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
• Enjoy!

SPINACH PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of water to a boil.
• In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
• Add the spinach to a food processor and process until finely chopped.
• While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
• While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
• Remove the dough from the food processor and knead on a floured surface to form into a ball.
• With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
• With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
• Roll the strips into thick noodles.
• Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
• Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
• Toss with roasted vegetables and pesto and top with basil.
• Enjoy!

CROWN OF SHRIMP WITH TRUFFLE SAUCE

Steps:

• Blanch chives in a 2-quart pot of boiling salted water 2 seconds, then transfer with tongs to a bowl of ice and cold water to stop cooking. Drain chives in a colander and spread in 1 layer on paper towels.
• Stand 5 shrimp together in a tight circle, tails up and touching in center, then tie tails together with 2 or 3 chives (be careful not to break them), wrapping them about 1 inch down from top of tails. Make 5 more "crowns" with remaining shrimp and chives. Chill, covered, on a plate.
• Cook celery root in 1/2 teaspoon oil in a 6-inch nonstick skillet over moderately low heat, covered, stirring occasionally, until tender but not brown, about 4 minutes, and transfer to a bowl. Cook parsnips, turnips, and squash separately, each in 1/2 teaspoon oil in same manner, transferring to bowl with celery root. Season vegetables with salt and pepper and keep warm, covered.
• Whisk together warm water and one fourth of truffle butter in a 5-quart wide heavy pot over moderately low heat until just incorporated. Add remaining butter one third at a time, whisking until all butter is incorporated. Stand shrimp in butter mixture and poach at a bare simmer, covered, until just cooked through, about 10 minutes.
• Spoon chestnut purée into centers of 6 plates and top with crowns of shrimp. Pour 1/4 cup truffle sauce around each serving and sprinkle vegetables over plate, letting them fall around shrimp.