Shrimp Ravioli "Bay Eloi"
in Shrimp Herb Essence
by Rib Room

Ingredients:

• 6 Pieces Shrimp Ravioli
• 4 oz Shrimp Stock
• 4 oz Whole Softened Butter
• ½ tsp Shallots Chopped
• ½ tsp Garlic Chopped
• 2 oz White Wine
• 3 oz Diced Tomatoes
• ½ tsp Parsley Chopped
• ½ tsp Tarragon Chopped
• ½ tsp Chives Chopped
• 3 Pieces 10-15 Count Shrimp Grilled
• 4 oz French Spinach Sautéed in Butter

Method:

• Sweat shallots and garlic in olive oil
• Add white wine and reduce by half
• Add shrimp stock and reduce by half
• Incorporate the butter by whipping in with a wire whip
• Finish with diced tomatoes and herbs
• Blanch ravioli in boiling water for 3 minutes
• Drain and set aside

For Plate:

• In large bowl, add sautéed spinach
• Arrange ravioli on top of spinach
• Spoon sauce around ravioli
• Garnish with grilled shrimp and herb sprigs

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