Recipes tagged with « Ravioli »
Scallop Shrimp Paprika Ravioli
Raviolis filled with scallops lightly seasoned with anise-like fennel, lime brightness, and fresh parsley. Shrimp tossed in smoky paprika sautée finished with white wine reduction. Wrapped in crispy egg roll dough pressed tight and browned in butter. Seafood juices drizzled around. Garnished with fresh chervil and wedges of lime. No nuts or lactose—adaptable to dairy allergy by omitting butter or replacing with plant fat. Cook seafood just till opaque—avoid rubbery textures. Rustic but restrained, layered flavors. Efficient assembly. Cook times adjusted for gentle doneness, with manageable steps suitable for home kitchens.
Quail Ricotta Ravioli Citrus
Quail meat swapped for rabbit confit diced fine. Ricotta reduced by 30 percent, pecorino romano replaces parmigiano reggiano. Lemon zest remains but add orange zest for fresh twist. Fresh oregano instead of basil. Fresh pasta rolled thinner at setting 4 (not 5) for delicate bite. Carrot replaced by fennel bulb for subtle sweetness. Shallots replaced by leeks for softer aroma. Olive oil halved, butter added for richness in garnish. White wine increased 5 ml. Chicken broth swapped with vegetable broth for lighter mouthfeel. Reduced simmer 18 minutes to avoid over-reduction. Ravioli cooked till tender but not mushy, about 3 minutes.