Seafood Ravioli with Brown Butter and Marjoram               

 tags (edit): Food & Wine Magazine @Vogel @Try Soon! Easy Seafood Pasta Appetizers  

 

Ingredients

FILLING
3/4 pound Shrimp In Shells
1/2 pound Halibut Fillets
2 pounds Clams In Shells
2 tablespoon Extra Virgin Olive Oil
1 teaspoon Dried Oregano
1 tablespoon Parsley Chopped
to taste Salt And Pepper
2 cups White Wine
2 ea cloves Garlic Minced
3/4 cup Walnuts
36 ea Wonton Wrappers
1 stick Unsalted Butter
2 tablespoon Fresh Marjoram Leaves Chopped
 

Instructions
 FILLING:1. Clean shrimp and reserve shells. Poach shrimp in well-salted water. Discard poaching liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove cooked clams from shells and reserve liquid, discarding shells. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil, parsley, and oregano. Set aside.

WALNUTS:1. Preheat the oven to 350. Put the walnuts in a pie plate and bake for about 5 minutes, until lightly toasted and fragrant. Let cool then coarsely chop.

PASTA:1. Bring a large pot of well-salted water to a gentle simmer. On a work surface, lay out 4 wonton wrappers and moisten the edges with water. Place 2 teaspoons (up to 1 tablespoon) of the seafood filling in the center of each wrapper. Top with 4 more wrappers, press to remove any air pockets and then press well around the edges to seal. Cut with a round cutter. Transfer to a lightly floured baking sheet and cover lightly with plastic wrap. Repeat with the remaining wrappers and filling. Cover assembled ravioli with plastic wrap to prevent them from drying out.

2. In a medium skillet, cook the butter over moderate heat until it just starts to brown, about 5 minutes. Remove from the heat.

3. Add the ravioli to the simmering water and cook until just tender, about 2 minutes. Remove from the heat. With a slotted spoon, carefully transfer the ravioli to a large platter and blot dry with paper towels.

4. Reheat the butter, letting it boil over moderately high heat until richly browned. Add the marjoram leaves and let wilt, about 5 seconds. Pour the browned butter over the ravioli, sprinkle with the toasted walnuts and serve right away.

MAKE AHEAD: The assembled ravioli can be covered with plastic wrap and refrigerated for up to 4 hours.

WINE: Try a full-bodied, well-textured Italian white blend, such as the 2001 Bastianich Vespa Bianco or the 2000 La Castellada Bianco della Castellada.





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Yields: 6 Servings
     Recipe adapted by Drew Vogel (www.drewvogel.com)

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