Shrimp Ravioli with Roasted Red Pepper Sauce

Yield: About 36 ravioli, which will serve 9
as an appetizer or 4 to 6 as an entree.

Shrimp Mousse:

• 1 8oz. can water chestnuts, drained
• 8 oz. peeled, deveined shrimp
• 1 garlic clove minced
• 1 scallion, minced
• 2 tsp. minced fresh ginger
• 1 tsp. soy sauce
• 1/2 tsp. sugar
• salt and freshly ground black pepper to taste
• Roasted Red Pepper Sauce
• 1 package wonton wrappers (36 three-inch squares)
• 1/4 cup coarsely chopped fresh cilantro or scallion greens

Finely chop the water chestnuts in a food processor and transfer to a mixing bowl. Puree the shrimp in the food processor. Add the garlic, scallion, ginger, soy sauce, sugar, and salt and pepper and puree again. Stir the shrimp mousse into the water chestnuts. Correct the seasoning, adding salt to taste: The mixture should be highly seasoned.

Note: To taste the mixture for seasoning without eating raw shrimp, cook a tiny bit of mousse on the end of a spoon in boiling water.

Prepare the Roasted Red Pepper Sauce. Bring 4 quarts of water to a boil in a large pot for cooking the ravioli.

Spread a few wonton wrappers on a work surface. Lightly brush the edges with water. Place a teaspoon of shrimp mousse in the center of each and fold in half on the diagonal. Starting at one end and continuing to the other, seal the edges by gently patting with your fingers. It's important to make a hermetic seal. Assemble the remaining ravioli in this fashion. Transfer the finished ravioli to a cake rack.

Cook the ravioli in the boiling water until the pasta is translucent and the filing is firm and white, about 2 to 3 minutes. Drain the ravioli in a colander. Spoon the pepper sauce on plates or a platter and arrange ravioli on top. Sprinkle with cilantro or scallion greens and serve at once.

234 Calories Per Serving
17 g Protein
5 g Fat
1 g Saturated Fat
30 g Carbohydrate
157 mg Sodium
139 mg Cholesterol

Reproduced by permission from Viking.
High Flavor Low-Fat Pasta © 1996 by Steve Raichlen