Shrimp and Lobster Claw Ravioli with Roasted Corn Broth
and Summer Vegetables
Recipe provided Chef John Wolferth
RECIPE
Pasta Dough
2 cup “OO” Farina Flour
2 ea eggs
1 tsp oil
1 tsp water
½ tsp salt
Method: In food processor, pulse all together until crumbly dough forms. Turn out into bowl and press together to form dough. Knead on clean flat work surface, 3 to four minutes. Cover loosely and let rest for 10 to fifteen minutes. Separate into three equal pieces, and using a pasta machine roll out to desired thickness. I prefer to just be able to see my fingers through the dough. Lightly dust the pasta sheets with flour so they do not stick to work surface.
Shrimp mousse
1 lb shrimp peeled and deveined
2 cups heavy cream
1 tbsp chopped fresh basil
½ tsp salt
½ tsp ground pepper
Method: In food processor, add shrimp and salt and pepper. Begin processing and slowly stream in cream allowing it to be absorbed into the mousse, until all in. Remove to bowl and fold in fresh basil.
Ravioli
8 ea 4x4 squares of pasta
1 egg beaten
6 tbsp shrimp mousse
4 ea small lobster Claws steamed and chilled
4 Fresh basil leaves
Method: Place down 4 pasta squares on flat work surface. In center of each square place 1.5 tbsp shrimp mousse. Flatten slightly with spoon. Place 1 claw on each mousse topped square and then 1 basil leaf on top of each claw. Brush edges of pasta sheet all the way around mousse, with the beaten egg mixture. Carefully place pasta square on top of each prepared square. Stretch edges down to cover and seal ravioli being carefull not to trap any air bubbles. Cut around the outer edges with a knife or fluted roller to “clean up” any rough edges. When sauce is prepared, cook in salted lightly boiling water until floating and mousse is slightly firm.
SAUCE
½ bunch asparagus tips blanched
½ cup fava beans blanched and peeled
8 ea roasted tomato halves, or substitute sun dried tomatoes
2 ears fresh corn kernels
1tbsp chopped shallots
1 tbsp butter
1/2 cup corn stock or vegetable stock
1/2 cup heavy cream
1 tsp sliced fresh basil
1 tsp sliced fresh parsley
Salt and pepper to taste
METHOD: Sauté shallots in butter till beginning to soften, add vegetables, sauté till starting to warm. Add stock and cream. Allow to simmer and slightly reduce. Season sauce to taste. Add cooked ravioli’s and warm gently covering the pasta. Serve immediately. Garnish with fresh herbs and if desired grated parmesan or freshly cracked pepper.
