Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Shrimp, Lobster and Mushroom Ravioli



Contributed by: Palomino
Cusine: American
# of Servings: 4
Ingredients:
  • 4 tablespoons canola oil
  • 2 red onions, diced
  • 1 cup shiitake mushrooms, diced
  • 1 bunch scallions, thinly sliced
  • 1/4 cup soy sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon granulated garlic
  • Salt and freshly ground black pepper to taste
  • 6 large shrimp, peeled and deveined
  • 1/4 cup egg whites, plus more for pasta
  • 32 wonton wrappers or 2 (24 x 24) pasta sheets
  • 1/2 cup lobster meat, chopped

Lemongrass ginger sauce

  • 3 tablespoons fresh ginger, minced
  • 2 shallots, thinly sliced
  • 2 cups white wine
  • 1 quart heavy cream
  • 3 tablespoons honey
  • 1/2 cup soy sauce
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons canola oil
  • 2 green zucchini, julienned skin only
  • 2 yellow squash, julienned skin only
  • 1 carrot, julienned
Preparation:
  1. Heat oil in a saute pan over medium heat.
  2. Add onions and saute about two minutes.
  3. Add mushrooms and scallions and saute for two minutes.
  4. Deglaze pan with soy sauce; add paprika, cumin and garlic powder.
  5. Taste and season with salt and pepper if necessary. Let cool.
  6. In a food processor, puree the shrimp; add egg whites slowly to achieve a thick paste.
  7. Fold mushroom mixture into shrimp puree.
  8. Taste by cooking a teaspoon of the mixture in boiling water.
  9. Add salt and pepper if necessary.
  10. Lay out sixteen wonton wrappers or one sheet of pasta.
  11. Brush edges with egg whites.
  12. Place a teaspoon of the shrimp mixture on each wonton or on sixteen equidistant places on the pasta sheet.
  13. Top each mixture with a piece of chopped lobster.
  14. Place the remaining wrappers or pasta sheet on top and seal securely with fingertips.
  15. For pasta sheets, use a round cookie cutter to cut out sixteen ravioli.
  16. Cook the ravioli in boiling salted water for approximately four to five minutes. Drain.
  17. Divide ravioli among four plates. Top with sauce.

Lemongrass Ginger Sauce

  1. In a medium saucepan, combine the first four ingredients. Bring to a boil and reduce by half. Add the cream, honey and soy sauce and reduce by a quarter. Taste and season if necessary.
  2. Heat the oil in a large sauce pan. Saute the julienned vegetables for one minute. Add the sauce.