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Salmon-Stuffed Ravioli w/ Roasted Red Pepper Sauce
Cummulative Rating
Servings
Makes 4-6 servings.
Difficulty
Involved |
Ingredients
Poaching liquid:
1 Tablespoon olive oil
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1/2 medium onion, coarsely chopped
1 small leek, white part only, rinsed thoroughly and coarsely chopped
One 8 ounce jar clam juice
2 cups water
1 cup dry white wine
Bouquet Garni (bay leaf, thyme sprig, & sprig of parsley)
For filling:
1/4 pound gf smoked salmon, flaked
1/4 pound medium shrimp, shelled and deveined (shells reserved)
2 Tablespoons heavy cream, whipped
1/4 teaspoon gf hot sauce
1 Tablespoon fresh chives, minced
1 Tablespoon fresh basil, minced
1 teaspoon fresh thyme, minced
1 small garlic clove, minced
1 Tablespoon shallots, minced
Salt & freshly ground black pepper to taste
For pasta:
2-1/2 cups gf flour
1 Tablespoon olive oil
1 teaspoon salt
5 eggs
1 egg yolk
For sauce:
4 red bell peppers
2 cups heavy cream
Salt and cayenne pepper to taste
Olive oil
1 Tablespoon fresh Italian parsley and thyme, chopped for garnish
Fresh basil leaves and parmesan cheese for garnish |
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Directions
Prepare poaching liquid:
In a large saucepan or medium stockpot, heat oil over medium heat. Add carrots, celery, onions and leeks; sauté until just tender, about 5 minutes. Add clam juice, water, wine, reserved shrimp shells and bouquet garni. Bring to a boil. Reduce heat to low and simmer for 30 minutes.
At this point, add shrimp and poach for about 1-2 minutes or until pink. Remove shrimp with a slotted spoon. (The poaching liquid can be reserved for future use.) Cut shrimp into a small dice.
Make filling:
In a medium bowl, combine salmon and shrimp with whipped cream, gf hot sauce, chives, basil, thyme, garlic and shallots. Adjust seasonings to taste with salt and freshly ground black pepper. Cover and refrigerate.
Prepare pasta:
In a food processor pulse gf flour, olive oil, salt and eggs pulse until just blended.
Turn dough out onto a gf floured surface and knead for about 10 minutes or until dough is satiny and somewhat elastic. Cover and let rest for 30 minutes.
Make sauce:
Roast peppers under a broiler or over a gas flame, turning several times until skin is charred all over. Place peppers in bowl; cover with plastic wrap and let set for 10 minutes. Remove charred skins from peppers. Cut peppers in half, seed (do not rinse) and coarsely chop.
In a saucepan, combine peppers and cream; cook over medium heat until reduced by half.
Transfer to a food processor and purée until smooth. Adjust seasonings to taste with salt and cayenne pepper.
Return sauce to pan and keep warm over low heat.
Make ravioli:
Using a pasta machine, roll out long thin sheets of pasta. Cut sheets into 3" squares. To prevent dough from drying out, kKeep squares covered with plastic wrap until they are ready to be filled.
Working with one square at a time, brush outer edges lightly with water. Place
1 teaspoon of filling in center of square. Place another square on top and press edges together to seal and minimize air pockets. Crimp edges with fork tines to seal seams, and add a decorative touch.
Bring a large pot of salted water to a boil. Add ravioli and gently boil for 5-7 minutes or until ravioli comes to surface and is al dente. Drain and toss with olive oil and fresh chopped herbs.
To serve, pool sauce on each plate. Place ravioli in center of sauce and garnish with freshly grated parmesan and fresh basil leaves.
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Tips
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We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com). |
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