Shrimp Ravioli in Saffron Broth
| Yield: | 1 Servings |
| Categories: | Seafood, Pasta |
| RAVIOLI | ||
| 3/4 | lb | Raw shrimp, peeled and deveined |
| 2 | Whole eggs | |
| 1/4 | c | Heavy cream |
| 1/2 | c | White bread crumbs made from white bread, quickly pulsed in a food processor |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground white pepper |
| 2 | tb | Chopped fresh tarragon leaves |
| 1 | pk | Wonton wrappers |
| Egg yolk beaten with: | ||
| 3 | tb | Water |
| BROTH | ||
| 2 | c | Fish stock |
| 2 | tb | Olive oil |
| 1 | sm | Onion, diced, about 1/2 cup |
| 1/2 | c | Canned plum tomatoes, crushed |
| 1/4 | ts | Saffron stems |
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