Shrimp Ravioli with Roasted Red Pepper Sauce
For Shrimp Mousse: 
1   8 ounce can water chestnuts, drained
8 oz.  peeled, deveined shrimp
1   garlic clove minced
1   scallion, minced
2 tsp  minced fresh ginger
1 tsp  soy sauce
1/2 tsp  sugar
  salt and freshly ground black pepper to taste
  roasted Red Pepper Sauce (see recipe below)
1 package  wonton wrappers (36 three-inch squares)
1/4 cup  coarsely chopped fresh cilantro or scallion greens
Finely chop the water chestnuts in a food processor and transfer to a 
mixing bowl. Puree the shrimp in the food processor. Add the garlic, 
scallion, ginger, soy sauce, sugar, and salt and pepper; puree again. Stir 
the shrimp taste. (Note: To taste the mixture for seasoning without eating 
raw shrimp, cook a tiny bit of mousse on the end of a spoon in boiling 
water). Prepare the Roasted Red Pepper Sauce. Bring 4 quarts of water to a 
boil in a large pot for cooking the ravioli. Spread a few wonton wrappers 
on a work surface. Lightly brush the edges with water. Place a teaspoon of 
shrimp mousse in the center of each and fold in half on the diagonal. 
Starting at one end and continuing to the other, seal the edges by gently 
patting with your fingers. It's important to make a hermetic seal. 
Assemble the remaining ravioli in this fashion. Transfer the finished 
ravioli to a cake rack. Cook the ravioli in the boiling water until the 
pasta is translucent and the filing is firm and white, about 2 to 3 
minutes. Drain the ravioli in a colander. Spoon the pepper sauce on plates 
or a platter and arrange ravioli on top. Sprinkle with cilantro or 
scallion greens and serve at once. 
For Roasted Pepper Sauce 
2 large  red or yellow bell peppers
1   garlic clove, chopped
1 cup  Vegetable or Chicken Stock
1-1/2 Tbsp  balsamic or wine vinegar
1 Tbsp  extra-virgin olive oil
1/4 tsp  saffron threads soaked in 1 Tablespoon of warm water
  salt and freshly ground black pepper to taste
pinch  of cayenne pepper
Roast the peppers over high heat on a barbecue grill, under a broiler, or 
directly over a gas or electric burner until charred and black on all 
sides. Turn as necessary with tongs: The whole process should take 8 to 10 
minutes. Wrap the charred peppers in wet paper towels and let cool. Scrape 
the charred skin off the peppers, using the tip of a paring knife. (Don't 
worry if you leave a few charred bits behind.) Core the peppers and scrape 
out the seeds, working over a strainer and bowl to catch the juices. Place 
all the ingredients for the sauce (including the pepper juices) in a 
blender and puree until smooth. The sauce should be pourable: If too 
thick, add a little more stock. Correct the seasoning, adding salt, 
vinegar, or cayenne to taste: The sauce should be highly seasoned. 
(ID: 79969) Mirror: Sun, Dec 8, 2002

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