Shrimp Ravioli with Mushrooms, Sage Browned Butter
Try this Shrimp Ravioli with Mushrooms, Sage Browned Butter recipe, or contribute your own. "Appetizers" and "Pasta" are two of the tags cooks chose for Shrimp Ravioli with Mushrooms, Sage Browned Butter."A superb dish with a masterful blend of flavors. I've made butternut squash ravioli before, but the addition of shrimp and mushrooms elevates this classic French dish to a new level. Instead of using wonton wrappers, I made my own fresh pasta for the ravioli and used fresh whole sage in the sage browned butter (pictured). This is a perfect example of what I have come to understand is at the heart of French home cooking -- simple, fresh ingredients, coming together in an incredible dish!" - sgrishka
Yield: 8 Ready in 15 minutes
31 people trying soon
|1/2 poundRaw shrimp; 26-30s, peeled and deveined|
|1 medium-sizedButternut squash|
|2 tablespoonsButter; more as needed|
|to tasteSalt and pepper|
|1 packageWonton wrappers; thawed if frozen|
|4 tablespoonsButter; (1/2 stick)|
|1 bunchFresh sage; julienne|
|4 ouncesBaby shrimp; optional, for garnish; cooked|
Shrimp Ravioli with Mushrooms, Sage Browned Butter Preparation
Peel and brunoise the butternut squash.
Cut the mushrooms into a medium dice. Saute over medium-high heat to release liquid. Season with salt & pepper. Remove from heat.
Saute the shrimp and a little butter in a saucepan over medium-high heat until just cooked. Remove from heat. Cool and chop shrimp.
Saute the spinach and a little butter in a saucepan over medium-high heat until wilted. Season with salt and pepper. Cool and chop spinach.
Saute the butternut squash and a little butter in a saucepan over medium-high heat until just cooked. Remove from heat.
Combine mushrooms, shrimp, spinach, and squash in a large bowl. Gently mix to combine.
Whisk together eggs and water to make an egg wash.
Lay out pieces of wonton wrappers. Paint with egg wash. Put a scant tablespoon of the filling mixture on each. Top with another piece of wonton wrapper. Crimp and cut.
DO AHEAD: Can be made to this point. Store in the refrigerator.
Steam or boil ravioli until pasta is cooked and tender.
In a medium saucepan, melt the butter and cook it slowly over medium heat to brown it. Add sage leaves and cook a bit more. Top the ravioli with the sage brown butter, baby shrimp (if using), and serve.
These freeze well (freeze individually on a sheet pan until frozen, then place into a plastic bag) and can be dropped frozen into boiling water. They'll cook in about 2 1/2 minutes.
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