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Shrimp Ravioli with Roasted Red Pepper Sauce

This past Saturday night, I was thinking about what to have for dinner. I was thinking, pasta and shrimp. I had frozen shrimp and I had pasta in the house but that didn’t sound so thrilling. So I started looking around my frig and in my cupboards. I came up with, besides the shrimp, egg roll wrappers, (which I had bought the week before not knowing what I was going to do with them) two large red peppers, about  1/4 cup  of half and half, some parsley and a lemon. Ah Ha, ravioli! So here is my shrimp ravioli with roasted red pepper sauce.

Ravioli    

3/4 lb. shrimp, peeled and deveined. SAVE THE SHELLS.
10 egg roll wrappers
2 T. chopped  Italian parsley
1 pat of butter
1 small clove of garlic
1 tsp. lemon juice
salt and pepper

Put the shrimp shells in a pot with about 1 1/2 cups of water. Bring to a boil, lower the heat and cook the shells down until there is about 1 cup of liquid. Also bring to a boil a large pot of water with salt and a couple of tablespoons of oil for the ravioli.

Put all of the above ingredients in a food processor and pulse until you have a lumpy paste. You do not want it smooth but a little lumpy.

Set aside.

Meanwhile if you have a gas stove turn on 2 burners and place your red peppers directly on the burner. Turn the pepper with tongs as the skin gets charred. You can do this in the broiler as well but I find it easier to do on top of the stove where I can keep an eye on them. After they are pretty black and softened put them in a plastic bag. The steam will loosen the skin and it will come off easily.

 While they are steaming, start the sauce.

 

Red Pepper Sauce

2 Large red peppers                                                                                      
Shrimp stock
1/4 cup half and half
3 cloves garlic, minced
1/4 cup Italian parsley, chopped fine
Canola oil
Salt and pepper to taste

In a large skillet, heat up a couple of tablespoons of canola oil and add the garlic. Saute the garlic until soft and add the shrimp stock. Turn the heat to low and take out your red peppers. With a paper towel, rub the peppers and the skin should just come right off. After they are cleaned, cut them open and take out whatever seeds and ribs are inside, then cut the peppers into pieces. Put them in a food processor and pulse until well chopped.

Add the peppers to the skillet and saute for a couple of minutes. Add salt and pepper to taste. Then add the half and half. Heat through. 
Set aside.

Assembling the ravioli

Take out an egg roll wrapper and brush along the four edges of the wrapper with warm water. Take a heaping teaspoon full of shrimp filling and put it in a corner of the wrapper leaving room to fold over corner to corner making a triangle. Gently press the 2 sides of the wrapper together so that it is sealed. Set aside and prepare the next one until you have all ten ready.

IMPORTANT – Do not pile the ravioli on top of each other. Keep them apart or they end up sticking together in a big messy blob.

In your boiling pot of water, drop the raviolis in about three at a time. They only take about 3 or 4 minutes to cook. When they are cooked, remove them and put them right into your sauce.

After all are in the sauce, add the chopped parsley. Serve with some grated Parmesan if you like.

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