Shrimp, Mushroom, and Roasted Chestnut Ravioli Recipe (Fish For Friday Recipe)

Fri

Nov '10

Shrimp, Mushroom, and Roasted Chestnut Ravioli Recipe (Fish For Friday Recipe)

Posted by webmaster in Seafood, Events, Recipes, Food, Special Features, Fish for Friday

Shrimp, Mushroom, and Roasted Chestnut Ravioli by Doug DuCap

Thanksgiving, chestnuts, and stuffing go together like…well, like three other inextricably associated things. Here, though, we’re not stuffing turkey, we’re stuffing ravioli — and then we’re stuffing ourselves because they’re so darn good!

These make a great pre-dinner nosh (to keep the ravenous, football-watching hordes from invading your kitchen) or a nice post-Thanksgiving brunch, but really, they’re delightful anytime of year.

The mixture for the ravioli filling can be made ahead. If you have idle hands in the kitchen, you can put them to the (kinda fun) work of filling and sealing the wrappers while you simmer the ravioli in batches.

Ingredients:

1 Tbsp light olive oil or canola oil
4 oz finely chopped Baby Bella (or white) mushrooms
2 Tbsp minced shallots
2 Tbsp sherry (or 1 Tbsp brandy plus 2 tsp water and a pinch of sugar)
12 oz uncooked shrimp, peeled and deveined (any size from Small to Extra Large is fine)
1/2 cup chopped roasted chestnuts (see Cook’s Notes)
1 tsp salt
1/2 tsp coarse ground black pepper
1 pkg wonton wrappers
Green parts from 1 large scallion, thinly sliced on the diagonal

Saute the mushrooms and the shallots over medium heat until the mushrooms release their juices. Add the sherry and saute 2-3 minutes more. Set aside and let cool.

Chop the shrimp either by hand or pulse in a food processor until evenly chopped but not fully smooth (you want some texture)

In a large bowl, gently combine the mushroom mixture with the shrimp, chestnuts, salt, and pepper (don’t overmix).

Place one wonton wrapper on your work surface. Put a teaspoon of the mixture in the center, then cover with another wrapper, taking care to press out any air around the filling as you seal the edges.

Repeat with remaining wrappers.

Simmer the ravioli in water or a light chicken stock for a few minutes until just cooked. It’s best to do this in batches to prevent sticking. Top with sliced scallions. For added richness and flavor, gently toss the ravioli with some melted butter before serving.

Cook’s Notes: If using canned chestnuts, roast them lightly before use by placing them on a shallow baking pan in a 350 degree oven for 10 minutes or until hot and lightly colored.

Enjoy!

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Please join us soon to see our next food and cooking article: The Hugging the Coast Daily Food and Cooking Blog Week in Review: November 15th to November 21st.