Side Pannel
Shrimp Ravilogne
Ingredients List
- 1 1/2 lb Shrimp; *
- 1/2 lb Green and/or yellow beans
- 2 md Zucchini
- 1 md Red bell pepper
- 1 Garlic clove; minced
- 3 tb Olive oil
- 2 tb White wine
- 1 ts Minced fresh Italian herbs;
- -(thyme; basil; oregano)
- Salt and pepper; to taste
Directions
BALSAMIC PASTA
2 Eggs
2 tb Balsamic vinegar
2 tb Water
1/8 ts Salt
2 c All purpose flour
Plus 1/2-cup flour; if
-needed
TOMATO BUTTER SAUCE
1 lb Plum tomatoes
3 tb Butter
1/2 c Heavy cream
Salt and cayenne; to taste
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 2 1/2
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.
2 Eggs
2 tb Balsamic vinegar
2 tb Water
1/8 ts Salt
2 c All purpose flour
Plus 1/2-cup flour; if
-needed
TOMATO BUTTER SAUCE
1 lb Plum tomatoes
3 tb Butter
1/2 c Heavy cream
Salt and cayenne; to taste
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 2 1/2
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.
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