Salmon and Shrimp Ravioli

Name: Salmon and Shrimp Ravioli
Yield: Serves 6 as a first course
Ingredients: 340 g (12 oz) prawns; 230 g (½ lb) boned and skinned fresh salmon fillet; 2 tablespoons butter; 2 shallots, very finely chopped; salt and pepper; 2 teaspoons fresh mint; 72 won-ton wrappers; salt and pepper; yolk of one egg mixed with 2 tablespoons of water; yolk of one egg mixed with 2 tablespoons of water; 2 tablespoons white wine vinegar; 2 shallots, finely chopped; 6 tablespoons double cream; 4 tablespoons white wine; 140 g (5 oz) cold butter; fresh mint

Preparation info

Serves
6
as a first course

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Won-ton wrappers (available in Orientili food stores) are small squares of paper-thin fresh pasta that can be bought in stacks all ready for stuffing. This eliminates rolling out sheets of dough and means the effort of creating your own ravioli at home is minimal.

Ingredients

For the filling

230 g (½ lb) boned and skinned fresh salmon fillet
340 g (

Starter
Pescatarian
Gluten-free

Method

Chop the salmon and prawns very fine. Sweat the shallots in the butter until soft. Stir in the fish and sauté for about 1 minute. Remove from the heat and add the mint, salt and pepper. Place a teaspoon of the fish in the centre of a won-ton square. Brush the egg wash around the edge and place another wrapper over the top, pressing around the edge to seal. Either cut into rounds with a pastry c