Shrimp Ravioli in Ginger Broth

  • Chef Judi Gallagher
  • 0

Serves 4 as a first course

Serve with a Chardonnay

Broth

4 cups chicken stock

1/4 cup Chardonnay

1 tablespoon finely chopped fresh ginger

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground white pepper

Filling

12 medium shrimp (6 to 8 ounces), peeled, deveined, and tails removed

1 tablespoon finely shredded fresh basil

1 tablespoon finely chipped fresh ginger

Pinch of kosher salt

Pinch of freshly ground white pepper

24 (2 1/2-inch-square) wonton wrappers

1 tablespoon finely shredded fresh basil

1/4 cup finely diced roasted red bell pepper

To make the broth, combine all the ingredients in a soup pot. Bring to a boil over high heat, decrease the heat to low, cover and simmer for 10 minutes.

To make the filling, cut the shrimp in half length-wise. In a bowl, combine them with the basil, ginger, salt, and pepper. Stir to blend.

Lay the wonton wrappers out on a counter. Place a shrimp half in the center of each. Brush the edges with water. Fold one side of the wrapper over to form a triangle and pinch the edges together to seal.

Bring the broth to a simmer and add the dumplings. Cook until the dumplings float to the top, about 2 minutes. Gently stir in the basil and bell pepper. Ladle into 4 bowls or deep-rimmed plates and serve right away.