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. We 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 and Asparagus Ravioli in Yellow Pepper Fondue
|# of Servings:
- 3 tablespoons olive oil
- 2 cloves garlic
- 3 shallots, chopped
- 1 pound jumbo shrimp, cleaned and deveined
- 1 bunch asparagus, peeled and diced
- 6 leaves fresh basil
- 1 tablespoon chopped parsley
- Salt and freshly ground black pepper to taste
- 1 egg yolk
- 1/4 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 2 tablespoons oil
- 1 medium-size onion, sliced
- 2 yellow peppers, chopped
- 2 cups vegetable stock
- Fresh pasta sheets
- In a saute pan over medium heat, warm the olive oil.
- Add the garlic and shallots, and saute for thirty seconds.
- Add the shrimp and asparagus and heat for about three minutes.
- Add the basil and parsley. Season well.
- Place mixture in a food processor and coarsely chop. Reserve.
- In a small bowl, mix the egg yolk and the Parmesan cheese. Stir into the
- In a saucepan over medium heat, warm the butter and oil.
- Add the onion, peppers and stock. Cook for about forty minutes.
- Place mixture in a blender, being careful to hold top down to prevent surge,
and blend. Strain and reserve.
- With pasta sheets, form ravioli, using a small amount of shrimp mixture
for each ravioli.
- Boil the ravioli in a large pot of salted water for about three minutes.
- Divide yellow pepper fondue among four plates.
- Top with ravioli.