Executive Chef Peter Sclafani cooks Shrimp & Tasso Ravioli in the Passe Partout kitchen

Photo Credit: KLFY
Photo Credit: KLFY

LAFAYETTE, La. (KLFY) – Executive Chef Peter Sclafani stopped by the Passe Partout kitchen to cook Shrimp & Tasso Ravioli.

Here’s the recipe:

Shrimp & Tasso Ravioli

½ pound Tasso, diced

1 pound shrimp, peeled & deveined

3 Tablespoons butter

1 cup onion, peeled and diced

½ cup celery, stem removed and diced

½ cup red bell pepper, stemmed, seeded, and chopped

1 Tablespoon garlic, peeled and chopped

1 Tablespoon Creole seasoning

1 cup white wine

1 cup mascarpone cheese

12 Wonton wrappers

1 egg

½ cup water

For the sauce:

1 cup strong shrimp stock

1 Tablespoon heavy cream

1 Pound butter

1 Tablespoon basil, chiffonade

12 cherry tomatoes, halved

Melt the butter in a medium saute pan over medium high heat.  Add the tasso and cook until browned, about 1 minute.  Stir in the onion and cook  for another minute.  Next, add the celery and red bell pepper and cook for another 3 minutes.  Once the vegetables become soft you can add the garlic, shrimp and Creole seasoning and cook for another 2 minutes.  Once your shrimp begin to turn pink, de-glaze the pan with the white wine and reduce until the liquid is almost gone.  Transfer the contents of the pot into a food processor, add the mascarpone cheese and pulse a few times.  You don’t want to make a puree, just chop it enough to where it will still have some texture.  Transfer the stuffing into a pastry bag or a large zip lock bag with the tip cut off.  In a small bowl, whisk the egg and ½ cup of water. Line up the wontons and brush each with a little bit of egg wash and fill each wonton with about 2 Tablespoons of the stuffing.  Once all of the wontons are filled, fold each in half to make a triangle shape, then press the edges with a fork to seal.  Boil in salted water for 3-4 minutes. Serve with chiffonade basil, cherry tomatoes and sauce.

For the sauce: Combine shrimp stock and heavy cream in a small sauce pot.  Bring to a boil and reduce for a minute, slowly emulsify the cold butter. Add the tomatoes, chiffonade of basil, and ravioli.  Serve hot.

Photo Credit: KLFY
Photo Credit: KLFY

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