Shrimp ravioli with green curry sauce

Shrimp ravioli with green curry sauce

I had some leftover wonton wrappers from making potstickers last week. Kind of sick of making traditional ravioli with a cheese or butternut squash filling, I found this recipe that gave an Asian twist on a ravioli dish. Man, the green curry sauce that serves as a sauce over the ravioli, is SPICY. I might have thrown in a Thai chili pepper in there that I had leftover, but still, it was hot. So if you’re not up for that, I’d go for less rather than more jalapeno as listed in the recipe. This also becomes more affordable because I found shrimp on sale for $8/pound at Harris Teeter.

This is a nice spring dish, that is spicy and light. I served it with a dryer California Riesling, which worked well. I think a nice Belgian white beer would work as well.

Budget: $16 for 4, $4 a serving.

Recipe details after the jump.

A regular feature in which I cook cheap, gourmet dishes.

Ingredients:

  • 4 medium jalapeno chiles or 3 large ones ($.25)
  • 4 cloves garlic (pantry)
  • approx. 2 tbs lemongrass (about $1 for fresh or $.25 for canned)
  • 1-2 inches ginger (approx. $.15)
  • 1 medium size shallot ($4.99 for a pound, about $.70 for a serving)

    Green curry sauce on the stove

    Green curry sauce on the stove

  • 1 package of cilantro ($2)
  • 1 tbs vegetable oil (pantry)
  • 1 can light coconut milk ($1.70)
  • 1 tbs fish sauce ($2.70 for 7 oz, about $.15 for serving)
  • juice of half a lime or lemon (pantry)
  • .5 package basil ($1)
  • 1 lb shrimp ($8 on sale with my VIC card at Harris Teeter)
  • .5 package wonton wrappers ($1)

Total $15.95, pretty good for that amount of ingredients.

Method:

  • For the green curry sauce: roughly chop and put the jalapeños, garlic, lemongrass, ginger, shallots, and cilantro in a food processor and pulse until the mixture becomes a relatively smooth.
  • Meanwhile, heat vegetable oil in a medium sauce pan. Add the curry paste and cook a few minutes. Then gradually add the 2/3 of the coconut milk (I found I used less because I was using light coconut milk and it made it more watery, if you’re using full fat you could use more coconut milk and keep the sauce thicker). Let cook 10 minutes, make sure sauce doesn’t break a boil, but keeps at a simmer.
  • While curry sauce is cooking, put peeled and deveined shrimp into the food processor (don’t bather to clean it)
    Ravioli, assembled

    Ravioli, assembled

    and roughly chop. Then, slowly add coconut milk and continue to pulse until it’s a mousse-like consistency.Before assembling ravioli, bring large pot of water to a boil.

  • Now for assembly: put small amount of shrimp mixture into middle of a wonton wrapper, take water or egg wash and wipe along 2 corners of the wonton wrapper. Fold in half to make a triangle. Continue until are all assembled.
  • Boil ravioli in batches, I ended up doing 4 batches. Let cook about 3 minutes or until wonton skins are clear and pliable.
    • Note: it’s easy for these ravioli to break, so use a gentle hand and try to spoon them out of the water one at a time. A slotted spoon worked well for me.
  • At last minute, add chopped up basil to the curry sauce.
  • Serve 8-10 wontons with curry sauce drizzled on top (I’d go light on it, it’s spicy and can easily overwhelm the shrimp ravioli). Enjoy!