Shrimp And Ginger Ravioli With Beurre Blanc Recipe

Name: Shrimp And Ginger Ravioli With Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds medium-sized shrimp; Salt and freshly ground white pepper to taste; 1/4 cup finely chopped water chestnuts; 2 tablespoons grated fresh ginger; 2 tablespoons olive oil; 2 tablespoons chopped fresh coriander; 1/4 teaspoon hot red-pepper flakes; 2 tablespoons light soy sauce; About 60 Chinese won-ton wrappers (include extras in case some break); 1 large egg, beaten; 1 quart shrimp broth (see recipe); Beurre blanc (see recipe)

Servings: persons

1 1/4 pounds medium-sized shrimp
Salt and freshly ground white pepper to taste
1/4 cup finely chopped water chestnuts
2 tablespoons grated fresh ginger
2 tablespoons olive oil
2 tablespoons chopped fresh coriander
1/4 teaspoon hot red-pepper flakes
2 tablespoons light soy sauce
About 60 Chinese won-ton wrappers (include extras in case some break)
1 large egg, beaten
1 quart shrimp broth (see recipe)
Beurre blanc (see recipe)

1
Peel and devein the shrimp.
2
Reserve the shells for shrimp broth.
3
Chop the shrimp into small cubes.
4
In a mixing bowl, combine the shrimp, salt and pepper, water chestnuts, ginger, olive oil, coriander, pepper flakes and soy sauce.
5
Blend well and let sit for about 10 minutes.
6
Lay one won-ton wrapper on a lightly floured dry surface.
7
Brush it with some of the beaten egg.
8
Place three-quarters of a teaspoon of the shrimp mixture on the center of the won ton.
9
Top the won ton with another skin, pressing the edges firmly around the perimeter to seal thoroughly.
10
Trim the won-ton skin edges with a cookie cutter to remove excess dough.
11
Repeat the procedure with the rest of the ingredients.
12
Cover the finished uncooked ravioli with a moistened towel to keep them from drying out.
13
Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface.
14
Drain and place four to six ravioli on warm serving plates.
15
Drizzle some beurre blanc over and serve immediately.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds medium-sized shrimp, Salt and freshly ground white pepper to taste, 1/4 cup finely chopped water chestnuts, 2 tablespoons grated fresh ginger, and more.

Yes, Shrimp And Ginger Ravioli With Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Ginger Ravioli With Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions