#213
MON, SEP 13, 2021
Ravioli with Tomato Sauce
Notes
20210913, #breakfastdiary 209, 21°C/mostly clear, 20min/exercise
Mince shrimp and deseeded tomato, add chopped basil and dill, a pinch of salt and pepper, and toss together to make the ravioli filling. (If you have cream, add a little; if not, use starch to thicken.)
Spoon the filling onto dumpling wrappers, telling myself 'I'm a ravioli artisan, this isn't a dumpling, it's ravioli,' fold with care, then blanch in boiling water. Trim the edges, plate, and finish with tomato sauce, parsley, and parmesan.
Proper ravioli dough should be paper-thin, but I didn't feel like going to that much trouble the night before work, so this #ravioli is made with store-bought dumpling wrappers and loaded with shrimp instead.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Clean 5 shrimp and mince them.
- 02
Deseed the cherry tomatoes and mince finely.
- 03
In a mixing bowl, combine the shrimp from step 1, tomatoes from step 2, chopped basil and dill, a pinch of salt and pepper, and 1T starch slurry (starch and water 1:1) to make the ravioli filling.
- 04
Spoon the filling from step 3 onto the dumpling wrappers, fold closed, and blanch briefly in boiling water.
- 05
Plate the ravioli from step 4 and top with tomato sauce and parmesan cheese.
