Shrimp Ravioli with Fennel Pollen Cream
Christo is back with a guest post and is as creative and delicious as ever. I wish he lived in Seattle and not New York City, because I’d love to spend some time with him in our kitchen. If we ever do an iron chef type contest, Christo will be the guy to beat. Here he is:
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Let me start of by telling you that the minute I tasted this dish I got on the phone and had to call someone, when my friend answered I was so relieved because I thought I had died and gone to ravioli heaven. I am probably going to have to crack out the thesaurus because I dont know nearly enough words for “perfectly delicious.” This dish was so easy to put together, has only 7 ingredients and tastes like it came from some far away kingdom.
Without further ado here is the recipe for 4 appetizers or two pasta courses:
Peel and pulse 6 large Louisiana gulf shrimp with a generous slice off a fennel bulb some salt and pepper and a pinch of fennel pollen. (if you are counting we are at 5 ingredients already)
Make some pasta dough (these ingredients dont count)
Make raviolis and boil them until al dente.
For the sauce:
Finely chop some fennel and place into a saute pan with a dollop of butter and a little salt and heat until aromatic. Once it graces your nose add cream to warm and its ready (the butter and cream brought us up to 7)
Pour some sauce on a plate and place the cooked ravioli on top of the sauce, put another small pinch of fennel pollen on top of everything and a few slivers of fennel for crunch – invite some kings and diplomats and enjoy.
If you think of better words for “perfectly delicious” now is the time to say them.
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Browse More:
Shrimp & Prawn Recipes
Fennel Pollen Recipes
Pasta Recipes
Exotic Spice Recipes
yes, he called me immediately and tortured me describing how he had died and gone to ravioli heaven…I’m waiting for my fed ex doggy bag to be delivered any minute Christo!!
February 1st, 2010 at 3:25 pm:::doing the “I’m not worthy” bow to Christo. I’m so impressed and this looks so wonderful. I’ve got to give it a try.
February 1st, 2010 at 4:58 pmwow I love to try this dish now
February 1st, 2010 at 6:19 pmwow this is fab Cristo great job
February 1st, 2010 at 9:05 pmWords fail me . . . this looks exquisite. Bravo!
February 1st, 2010 at 9:43 pmI recently bought a pasta roller, and have been playing around with fresh pasta recipes. This sounds like an amazing (and surprisingly simple) pasta recipe!
February 2nd, 2010 at 8:27 amA terrific recipe, the shrimp ravioli sound scrumptious and just perfect with the aromatic fennel pollen cream!
February 2nd, 2010 at 12:45 pmWell, I wish Christo lived in Oregon! What a fantastic dish! I know I would savor every single rich and creamy bite!
February 2nd, 2010 at 1:52 pmFennel is by far my most favorite seasoning and I also love it as vegetable. My one culinary weakness is pasta – I can’t resist it. And who doesn’t love shrimp?! My mouth is literally watering.
February 2nd, 2010 at 5:10 pmOh man this looks amazing! I love shrimp but I don’t think I have ever had it in ravioli…yum!
February 4th, 2010 at 5:26 pmI’m writing a play with a theme of ravioli heaven and let’s just say this dish might be it. More delicate than angel wings, more scrumptious than cloud confections.
April 29th, 2010 at 8:08 am