Shrimp and Fennel Ravioli
Recipe GLPR60fa33ec47de4d
Delicate gyoza-skin ravioli filled with tender shrimp, sautéed fennel, and leek, served in a light white wine and ginger-infused broth. This elegant dish combines Italian-inspired pasta-making with fresh seafood and aromatic vegetables for a refined main course.
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Ingredients
1 tablespoon Unsalted butter
Small fennel bulb, halved, cored, and coarsely chopped
Medium leek, white and tender green parts, finely chopped
Salt
Freshly ground black pepper
12 Medium shrimp, shelled and deveined, 8 shrimp cut into 1/4-inch dice, 4 shrimp kept whole
24 Round gyoza skins
Egg white, lightly beaten
3 tablespoons Dry white wine
2 tablespoons Minced shallots
¼ teaspoon Fresh ginger, finely grated
½ cup Low-sodium nonfat chicken broth
1½ teaspoons Soy sauce
1½ teaspoons Cornstarch dissolved in cold water
1 tablespoon Cold water
¼ cup Fresh chives, snipped
Fennel fronds, chopped for garnish
Directions
Melt butter in a large skillet over medium heat. Add the coarsely chopped fennel bulb and finely chopped leek. Season lightly with salt and pepper. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are very tender and fragrant.
Cut 8 of the shrimp into 1/4-inch dice. Fold the diced shrimp into the cooked fennel and leek mixture. Let cool completely before filling.
Place a gyoza skin on a clean work surface. Brush the edges lightly with beaten egg white. Spoon about 1 teaspoon of the shrimp-fennel filling into the center of the skin.
Fold the gyoza skin in half to form a half-moon, pressing gently to seal. Repeat with remaining skins and filling to make 12 ravioli.
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 4 to 5 minutes, until they float to the surface and remain there for 1 minute, indicating they are fully cooked through.
While the ravioli cook, combine the white wine, minced shallots, and grated ginger in a separate saucepan over medium-high heat. Simmer for 2 minutes to reduce slightly.
Add the chicken broth and soy sauce to the wine mixture. Bring to a gentle simmer.
Add the 4 remaining whole shrimp to the simmering broth and cook for 3 to 4 minutes, stirring occasionally, until the shrimp are opaque throughout and cooked to an internal temperature of 165°F as measured with a meat thermometer, or until they are bright pink with no translucent flesh remaining.
Stir the cornstarch slurry (cornstarch dissolved in cold water) until smooth, then add it to the broth. Stir continuously for 1 minute until the sauce thickens slightly and coats the back of a spoon.
Carefully remove the cooked ravioli from the boiling water using a slotted spoon and divide evenly among serving bowls.
Ladle the warm broth with the whole shrimp over each portion of ravioli. Garnish generously with snipped fresh chives and chopped fennel fronds. Serve immediately.
