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Shrimp, potato, and porcini tortellini R.O.T.W.

Holy Yumminess! I have been going through an experimental phase, which is why chose to combine some unorthodox flavors for this weeks edition of “Recipe Of The Week.”
Porcini mushroom and potato filled ravioli, topped with a porcini mushroom, shrimp, and cherry tomato sauce. BUONISSIMO!
Ingredients
For pasta:
-3 eggs 10.5 ozs flour
For stock:
-1 medium white onion
-stalk of celery
-medium carrot
-salt
-8.5 c water
-Shell from the shrimps
For the filling and sauce:1/3 c parmesan

1 egg yolk

parmesan for garnishing

parsley

Mushrooms

Garlic

1 pound medium shrimp, shelled and deveined, shells reserved

Cherry tomatoes

Directions
To make the stock, wash the shrimps and pull out the shell . Wash and cut the celery, onion and carrot into small pieces. Add the shells of the shrimps to 1/8 c of olive oil and one clove of garlic. Then add the onion, celery and carrots to the pan to sauteè for a few minutes.
Next add enough cold water to completely cover the ingredients. Cook over a medium heat for one hour then remove from the heat and skim the fat from the top. Drain the stock and save for the later step.Clean the potatoes, scrubbing the skin well. Boil them in salted water until they are soft. Drain the potatoes then cool them. Remove the skin and Mash them.Clean the porcini mushrooms carefully with damp paper towel. Cut them separating the stems from the heads. The stems will go in the filling for the ravioli, and the heads will go in the sauce.
Cook the mushrooms with olive oil, garlic and pinch of salt for 5 minutes until it becomes soft.
Mix the mushrooms in a bowl with the potatoes, egg yolk and parmesan cheese.

Pour flour on working surface and make a fountain with a hole in the middle of the flour. Break the eggs into the middle of the fountain. Gently beat the eggs inside to absorb the flour.

While beating the eggs, add a little flour at a time with the tip of the fork. When all the flour is mixed and you have a dough consistency, knead the dough by pressing and folding gently with your hands for 5 minutes. Let the ball of dough sit for 30 minutes in the fridge.

Roll the dough out with a rolling pin into a long rectangular shape. If you do not have a pasta machine, continue to roll with the rolling pin until you reach the desired thickness. With the pasta machine, start on the thickest setting and put the dough through the machine numerous times (changing the setting each pass), patiently reaching the desired thickness.

Each time you will need to sprinkle flour on the pasta to keep it from sticking to the machine. Cut the dough into circles about 2 ½ inches in diameter. Place the filling in the circle. Brush the pasta with egg white to hold the dough together. Fold the dough over to make edges meet. From there, wrap the dough around your pinky making a tortellini shape.

Sprinkle some flour on the surface and remove the tortellini using a spatula so they don’t stick.

While the tortellini are boiling, In a large skillet, heat 3 tablespoons of the olive oil until simmering. Add the cherry tomatoes and the mushrooms. When the tortellini float they are ready. Add the cooked tortellini to the skillet with the shrimp stock, shrimp, and a pinch of salt, cook for 5 minutes.

For finishing touches on the serving plate sprinkle with parsley.

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