How to re-create this recipe:
- 10 Medium sized Peeled and de-veined shrimp
- 16 Ounces of Mascarpone Cheese
- 8 Ounces of fresh blanched Spinach (with stems removed)
- 48 Wonton Wrappers
- 2 Egg Yolks (plus 1 egg for egg wash)
- 2 Shallots (finely chopped)
- 3 finely grated Garlic Cloves
- Zest of 1 Lemon
- 2 Tsp of fine table salt (plus more for cooking Spinach and Ravioli)
- 1 Tsp of Black Pepper
- 1 Tbsp of fresh Thyme leaves
- 1 Tbsp of finely chopped Tarragon Leaves
- 2 Tbsp of thinly sliced Sage leaves
- 2 Tbsp of finely chopped chives (reserve some for garnish)
- 2 Sticks of Unsalted Butter
- Parmigiano Regiano Cheese for garnish
Putting it together:
- Using a medium stockpot, blanch your Spinach in salted water for about 2 minutes. Remove them and set them in an ice bath. Afterwards, strain the spinach well in a colander and then wring out the excess water in a dish towel. Give your spinach a rough chop and set in a large glass or metal bowl.
- To that bowl add your Mascarpone Cheese, Shrimp (that have been finely chopped), Egg Yolks, Shallots, grated Garlic, Zest of Lemon, salt , black pepper, Thyme, Tarragon and Chives. Mix all the ingredients well.
- While you are prepping your Ravioli, you can add 2 sticks of butter to a sauce pot that’s on medium heat. Swirl your saucepan as the butter gets frothy, add your sliced Sage leaves and stir occasionally until the butter achieves a rich nutty aroma and is speckled with dark brown spots. Squeeze some lemon in it to stop the cooking. Turn the heat off and keep warm.
- Have a lined parchment paper sheet tray handy, a large 4 inch deep braising pan or medium stockpot with salted boiling water ready. In addition, make a little egg wash using 1 egg in a little container.
- Place 2 wonton wrappers in front of you on a clean, dry cutting board. Spoon 1 Tablespoon of the Ravioli filling on top of the middle of a wonton. Brush the edges of both wontons with the egg wash, place one on top of the filled wonton and seal them closed/crimping the edges using a fork. Transfer them to the sheet tray to hold.
- Submerge them (4 at a time) into the boiling water. Boil on medium to high heat for about 6-8 minutes. Using a slotted spoon, take them out and transfer to a dry clean kitchen towel to collect any extra water. Transfer them to a serving dish of your choice and spoon the Brown Butter Sage sauce all over them. Garnish with some chopped chives and grated Parmigiano Reggiano. Enjoy!
Nourishment for your body: Spinach is one of the healthiest vegetables you can eat! It is loaded with nutrients. Spinach contains vitamins K, C, A, B1, B2, B6, folate, magnesium, iron, and calcium. Shrimps are a great source of protein, contain antioxidants, vitamins and minerals. It is best to avoid consuming them in large quantities routinely due to a higher amount of cholesterol then other types of seafood.
Tips when cooking: Using wonton wrappers will save you time on making pasta dough from scratch. To add a great textural component to the dish, you can finely chop up some toasted nuts ( hazelnuts, almonds, walnuts are some nice ones to consider). To make an ice bath for blanching your vegetables, simply combine about a cup of ice cubes in a medium sized bowl filled halfway up with water. Shocking your vegetables retains their bright color and stops the cooking process. Having a pastry brush in the kitchen is a great tool but not a necessity. You can get away with sealing your wonton wrappers using your finger but it will take longer. I was inspired to make this dish after recently completing an online seafood course with legendary chef Thomas Keller. I was incredibly inspired and found myself in the mood to make a seafood dish using brown butter sauce (A.K.A Beurre Meunière) . Making this was a relaxing way to spend an afternoon. Especially with some Pink Floyd playing in the background! This is also a great dish to make with your partner and/or your kid(s). Everyone can get in on the fun!
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