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Continue to make the remaining ravioli. Keep prepared ravioli on a
clean tray or cutting board and dust them with plenty of cornstarch.
Once finished, cover in plastic.
™
Fill the Cuisinart
Deep Fryer to the maximum line with vegetable
oil. Preheat to 375˚F. When oil is ready, fry ravioli 2 at a time. Do
not overcrowd. Lower basket into oil and fry for about 1 to 2
minutes, until golden and crispy. Drain ravioli on layered paper
towels and season lightly with salt. Repeat with remaining ravioli
and serve immediately.
Serve ravioli with your favorite marinara or pasta sauce.
*Note: when using wonton wrappers, it is important to keep them in
their package or wrapped in plastic until you use them, as they
can easily dry out.
Shrimp and Leek Ravioli
Makes 8 ravioli
½
tablespoon olive oil
2-3
ounces leeks, cleaned and sliced thin
(about 2 small leeks)
½
cup heavy cream
¼
teaspoon salt
3
tablespoons peas, fresh or frozen
½
pound large shrimp, cooked and sliced in ¼" pieces
(about 8 shrimp)
16
wonton wrappers
water and cornstarch for sealing wontons
Place the olive oil in a medium skillet and place over medium heat.
Add the sliced leeks and cook slowly until the leeks are very soft,
about 10 minutes. Add the heavy cream and bring to a simmer.
Simmer until cream is reduced to at least half and is very thick.
Stir in salt and peas and remove from heat and reserve to cool
before preparing ravioli.
Prepare work area equipped with small bowl of water and pastry
brush, small bowl of cornstarch, large plate or cutting board dusted
with cornstarch, package of wonton wrappers*, and ravioli filling.
On a clean surface, line up 3 to 6 wonton wrappers at a time.
Place ½ tablespoon of filling in the middle of each wrapper. Then
place 3 to 4 pieces of the shrimp on top of the filling. Brush the
edges of the wrapper with water. Then place another wrapper on
top, lining up the edges. Press edges together with your fingers to
completely seal the ravioli. Using a fork, press the tines around the
edges of the ravioli to further create a seal. Continue to fill the
remaining ravioli. Keep prepared ravioli on a clean tray or cutting
board and dust them with plenty of cornstarch. Once finished,
cover in plastic.
Fill the Cuisinart
™
Deep Fryer to the maximum line with vegetable
oil. Preheat to 375˚F. When oil is ready, fry ravioli 2 at a time. Do
not overcrowd. Lower basket into oil and fry for about 1 to 2
minutes, until golden and crispy. Lift basket and let the oil drain out.
With a pair of tongs, place ravioli on layered paper towels and
season lightly with salt. Repeat with remaining ravioli and serve
immediately.
*Note: when using wonton wrappers, it is important to keep them in
their package or wrapped in plastic until you use them, as they
can easily dry out.
For an extra special treat replace the shrimp with cooked lobster
meat.
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