Tarragon Shrimp Ravioli with Lemon Cream

Shhhhh!! Here is a chef's secret for quickly making ravioli. Use wonton wrappers rather than making your own pasta sheets. Ravioli comes in half-moon, rectangles, or triangles. This delicate shrimp ravioli is highlighted by tarragon and lemon cream.

6 servings (36 ravioli)

INGREDIENTS:

½ pound cooked, deveined shrimp

1egg

½ teaspoon sea salt

pinch of white ground pepper

⅛ teaspoon cayenne pepper

⅛ teaspoon freshly grated nutmeg

1 ½ cups heavy cream, divided

1 tablespoon shallot, minced

2 tablespoons lemon juice

2 teaspoons tarragon, minced, divided

36 wonton wrappers

1 teaspoon lemon zest

¼ cup Reggiano Parmigiano cheese, finely grated

 DIRECTIONS:

1.      Put the shrimp and egg into a food processor. Add salt, pepper, cayenne, and nutmeg. Blend until smooth.

2.      With the motor on, gradually add one-half cup of cream. Stir in one teaspoon of tarragon

3.      Place several wonton wrappers on a work surface. Add one teaspoon of shrimp on top of each. Brush the edges with water. Fold over to form a triangle. Pinch the sides of the triangle to seal completely. Repeat with the remaining wonton wrappers. Bring a pot of salted water to a boil.

4.      Meanwhile, heat the lemon juice and shallots over medium heat. When softened, add the lemon zest and one cup of cream. Bring to a simmer. Add the cheese and cook until smooth. Hold warm.

5.      Cook the ravioli in boiling water. Strain and serve warm, topped with the cream sauce and sprinkled with one teaspoon of tarragon.

Tarragon Shrimp Ravioli with Lemon Cream

Tarragon Shrimp Ravioli with Lemon Cream
Yield: 6 servings
Author:

Shhhhh!! Here is a chef's secret for quickly making ravioli. Use wonton wrappers rather than making your own pasta sheets. Ravioli comes in half-moon, rectangles, or triangles. This delicate shrimp ravioli is highlighted by tarragon and lemon cream.     

Ingredients

  • ½ pound cooked, deveined shrimp
  • 1egg
  • ½ teaspoon sea salt
  • pinch of white ground pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon freshly grated nutmeg
  • 1 ½ cups heavy cream, divided
  • 1 tablespoon shallot, minced
  • 2 tablespoons lemon juice
  • 2 teaspoons tarragon, minced, divided
  • 36 wonton wrappers
  • 1 teaspoon lemon zest
  • ¼ cup Reggiano Parmigiano cheese, finely grated

Instructions

  1. Put the shrimp and egg into a food processor. Add salt, pepper, cayenne, and nutmeg. Blend until smooth.
  2. With the motor on, gradually add one-half cup of cream. Stir in one teaspoon of tarragon
  3. Place several wonton wrappers on a work surface. Add one teaspoon of shrimp on top of each. Brush the edges with water. Fold over to form a triangle. Pinch the sides of the triangle to seal completely. Repeat with the remaining wonton wrappers. Bring a pot of salted water to a boil.
  4. Meanwhile, heat the lemon juice and shallots over medium heat. When softened, add the lemon zest and one cup of cream. Bring to a simmer. Add the cheese and cook until smooth. Hold warm.
  5. Cook the ravioli in boiling water. Strain and serve warm, topped with the cream sauce and sprinkled with one teaspoon of tarragon.

Nutrition Facts

Calories

397

Fat (grams)

24 g

Sat. Fat (grams)

15 g

Carbs (grams)

29 g

Fiber (grams)

1 g

Net carbs

28 g

Sugar (grams)

2 g

Protein (grams)

16 g

Sodium (milligrams)

590 mg

Cholesterol (grams)

162 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

ravioli, shrimp, lemon cream
entree, main dish, appetizer
Italian
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Linda HierholzerENTRÉESComment