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Roasted Garlic Asian
Pesto
Shrimp Wontons in Broth
Roasted Whole Pesto
Poussin
Shanghai
Pesto Noodles with Chinese Sausage
Dominique Macquet's
Roasted Garlic Asian Pesto Ravioli
WINE NOTES
Hofstatter: Sweet grass and
citrus nose. Moderate mouthfeel. Crisp with a medium-long finish.
Pinot Nero: Cardinal red with orange reflections. Flavors of
ripe cherry and earthy tea, with a finish reminiscent of hazelnuts.
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Dominique Macquet's
Roasted Garlic Asian Pesto Ravioli
Serves 4
Pasta dough:
- 2 cups high gluten flour
- 1 teaspoon salt
- 2 tablespoons Roasted Garlic Asian Pesto
- 2/3 cup water
Filling:
- 2 cups foie gras, minced
- 2 cups shrimp, minced
Sauce:
- 1 cup shrimp stock (raw shrimp shells (&
heads, optional) boiled with water for 45 minutes & strained)
- 1/4 cup foie gras, minced
Assembly:
- Egg wash (1 egg mixed with 2 tablespoons
water)
- 1 1/2 quarts shrimp stock
- 8 large shrimp, peeled, deveined, tail-on
- 1 lobe foie gras, cut into 1/8ths
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil for cooking
To make the pasta dough & filling:
In the bowl of a stand mixer, combine flour, salt and Roasted
Garlic Asian Pesto. Using dough hook attachment, mix on low speed.
Add water a bit at a time, letting the flour absorb it before adding
more. When dough comes together, turn off the mixer and scrape dough
onto lightly floured counter. Knead by hand until smooth, about 10
minutes. Cover in plastic wrap and let rest in fridge for 1 hour.
Meanwhile, make the filling: in a large bowl, combine foie gras and
shrimp and season. Check flavor by microwaving or sautéing a small
portion. Set filling aside. Once dough has rested, divide in half,
and, using a pasta machine, feed each piece of dough through the
machine, starting at the highest setting. Repeat this using each
setting and stop after you've reached 1.5.
To form the ravioli:
On a lightly floured counter, lay out sheets of dough. Using a 3
1/2-inch diameter cookie cutter, cut out rounds. Spoon about a
tablespoon of filling in the center of half the rounds, being sure
to leave a clean border so the ravioli will seal. Brush edges of
filled rounds with egg wash and cover with ravioli tops, pressing
firmly all the way around each ravioli to seal them. Meanwhile,
bring a stockpot of salted water to a low boil. Gently drop in the
ravioli in batches and cook for about 4 minutes, until tender and
filling is cooked through.
To make the sauce:
In a small saucepan, bring 1 cup shrimp stock to boil and take
off heat. Slowly incorporate foie gras with a hand-held immersion
blender. Check for flavor and season if necessary.
To make the garnish:
Bring shrimp stock to a gentle simmer and poach shrimp, about
3-4 minutes. In a large sauté pan over high heat, add oil to coat.
Sear foie gras sections until nicely browned.
To serve:
Arrange ravioli in a shallow pasta bowl, spoon sauce over. Garnish
with 2 shrimp each and seared foie gras segment. Serve immediately.
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