Seafood tarragon ravioli with tomato-cream sauce - cc

Yield: 6 servings

Measure Ingredient
½ cup Fresh tarragon leaves
To 2 1/2 C unsifted all purpose flour
¾ teaspoon Salt
½ pounds Sea scallops
½ pounds Medium size shrimp (unshelled)
1 large Egg white
¼ cup Fresh white-bread
1 teaspoon Finely grated lemon rind
½ teaspoon Salt
¼ cup Water
2 larges Eggs
2 tablespoons Olive oil
¾ teaspoon Ground white pepper
¼ cup Heavy cream
Tomato-Cream Sauce (recipe follows)
1 tablespoon Vegetable oil
Chopped fresh chives (opt.)



MAKES 12 APPETIZER OR 6 MAIN-DISH SERVINGS 1. Prepare Tarragon Ravioli Dough: In food processor with chopping blade, process tarragon until coarsely chopped. Add 2 C flour and the salt; process to mix. In 1-Cup measuring cup, beat water, eggs, and oil until well mixed. With food-processor blade whirling, add egg mixture through the feed tube. The mixture should form a dough that balls up; if it's too sticky, add more flour. On lightly floured surface, knead dough a few minutes or just until smooth. Wrap with plastic wrap; let dough stand 1 flour.

2. Meanwhile, prepare Seafood Filling: Remove tough white muscle, if present, from side of each scallop and discard. Shell and devein shrimp, reserving shells for the sauce. Rinse and dry seafood. Cut into small chunks. in food processor with chopping blade, process seafood, egg white, bread crumbs, lemon rind, salt, and white pepper until mixture forms a paste. With foodprocessor blade whirling, pour heavy cream through the feed tube. Transfer filling to small bowl and refrigerate, covered, until ready to use.

3. Cut Ravioli dough into 4 pieces. Dust pieces with flour; cover with plastic wrap to keep them moist. Flatten one piece into a 4-inch square, about ¼ inch thick. Set the smooth roller of a pasta machine at the widest opening. Dust the square with flour and feed it through the rollers. Fold dough crosswise into thirds; press together and reshape to a 4-inch square. Insert an open end of the square through the rollers again. Repeat rolling and folding 8 more times, dusting with flour when necessary. After the last rolling, the dough should be a smooth and elastic 9 by 4-inch rectangle.

4. Turn the dial one notch thinner and feed the dough through the rollers, dusting it with flour, if necessary, to prevent it from sticking. Continue to feed the dough through the rollers, turning the dial one notch thinner each time, until the last or next to the last setting is reached and the dough is as thin and as long as possible-about 34 inches long, 4¼ inches wide, and 1/16 inch thick. If the dough is not long enough, run it thorough the last setting again.

5. To make ravioli, place tarragon dough on lightly floured board or surface. Cut dough into 4 ¼-inch squares. Mound 4 slightly rounded teaspoonfuls of seafood filling 2 inches apart from each other on one square, leaving about 1 inch from the edges. Brush the dough around the filling with some water; cover the filling with another square, pressing gently around the mounds to expel any air pockets and to seal dough. With fluted pastry wheel or sharp knife, cut the square to form 4 ravioli. Place the filled ravioli in one layer on a floured, cloth-lined tray or jelly-roll pan. Continue filling, covering, and cutting squares of dough to make more ravioli. Repeat with remaining 3 pieces of dough. Let the ravioli dry, uncovered, turning occasionally, for up to 1 flour at room temperature, or refrigerate overnight, covered with a cloth towel and then plastic wrap.

6. Meanwhile, prepare Tomato-Cream Sauce (recipe follows). To cook ravioli, bring 3 or 4 inches water to boiling in 5-quart kettle. Add oil and then a quarter of the ravioli, and cook 2 minutes (longer if ravioli were refrigerated) or until pasta is just tender. With slotted spoon, remove ravioli, drain well, and place on tray. Repeat with remaining ravioli. For each serving, spoon some of the sauce onto a plate and arrange ravioli on top. Garnish with chives, if desired.

Tomato-Cream Sauce: In heavy 3 quart saucepan, melt ½ C (1 stick) unsalted butter over medium heat. Add 1 stalk celery, chopped; 1 small onion, chopped; 1 clove garlic, chopped; 1 teaspoon fresh tarragon leaves; 1 bay leaf; and reserved shrimp shells. Saute 5 minutes. Add ½ lb ripe plum tomatoes, coarsely chopped; saute 5 minutes. Stir in 1 T all-purpose flour and ½ C dry white wine. Heat to boiling, stirring constantly, Add 1 ¾ C heavy cream; heat to boiling.

Partially cover pan, and simmer mixture 15 minutes, stirring occasionally. Strain mixture through a large sieve into another saucepan, pressing vegetable solids with back of spoon to extract pulp. Add ½ t salt and ground red pepper to taste to sauce; keep warm. Sauce may be made a day ahead; cool and refrigerate.

Makes 12 appetizer servings or 6 main dish servings.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary Submitted By LAWRENCE KELLIE On 03-17-95

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