Shrimp ravilogne

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Shrimp; *
½ pounds Green and/or yellow beans
2 mediums Zucchini
1 medium Red bell pepper
1 Garlic clove; minced
3 tablespoons Olive oil
2 tablespoons White wine
1 teaspoon Minced fresh Italian herbs; (thyme; basil; oregano)
Salt and pepper; to taste
2 Eggs
2 tablespoons Balsamic vinegar
2 tablespoons Water
⅛ teaspoon Salt
2 cups All purpose flour
Plus 1/2-cup flour; if needed
1 pounds Plum tomatoes
3 tablespoons Butter
½ cup Heavy cream
Salt and cayenne; to taste

Directions

BALSAMIC PASTA

TOMATO BUTTER SAUCE

The Shrimp: Cut shrimp in half lengthwise, if desired, reserving 6 for garnish. Wash and trim beans, julienne (thin, matchstick strips) if desired. Wash zucchini and red pepper, cut into thin 2-inch sticks. You should have 5 to 6 cups of vegetables. Set aside. Saute garlic in olive oil until it begins to brown; add shrimp, cook and stir until pink. Remove shrimp, add vegetables and saute' until lightly cooked. Return shrimp to pan; add wine, herbs, salt and pepper to taste; cook and stir until shrimp are done, 2 to 3 minutes. Keep warm.

Balsamic Pasta: Combine eggs, vinegar, water and salt, beat lightly to mix.

Put 2 cups flour in food processor. With motor running, drizzle in the egg mixture, processing until a firm dough forms. Remove from processor and knead until smooth, about 2 minutes, adding flour as needed. Roll, a small amount at a time, using a pasta machine. Cut into 18 strips. 6 x 2½ inches. Cover and set aside Cook pasta in boiling salted water; drain.

Tomato Butter Sauce: Wash tomatoes and cut in half; place cut side down in a frypan. Add butter. Cover and cook over medium-low heat until soft, about 10 minutes. Press through a sieve or food mill to remove skin and seeds.

Whip cream and fold into tomato sauce. Season to taste. Keep warm.

To Serve: Roll cooked pasta strips around a bundle of vegetables and shrimp. Arrange pasta bundles on serving plate; spoon over Tomato Butter sauce and garnish with a perfect shrimp.

*Individually quick frozen peeled and deveined shrimp with the tail on make this easy to prepare. *Instead of making your own pasta, packaged lasagna noodles may be used. *REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see

1998-Apr Hanneman/Buster

Recipe by: *

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998

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