Shrimp-Filled Pasta with Red Pepper Coulis

We had some leftover pasta dough in the freezer that was dying to be put to use. Also, we had some frozen (raw) prawns and some leftover white crabmeat. This dish practically assembled itself.

The mousseline was well-seasoned and this is essential, otherwise it will not stand up to the strong, spicy coulis. It ate wonderfully and the little freshness added by the basil on top tied it all together.

SHRIMP MOUSSELINE FILLING
400 g shrimp, peeled and deveined
55 g part-skim ricotta cheese
1 tablespoon basil, chiffonade
½ teaspoon kosher salt
1 pinch freshly ground white pepper
½ teaspoon lemon or lime juice
700 g fresh pasta dough

SHRIMP PASTA
Grind the shrimp to a fine paste in a food processor. Add the ricotta and pulse just until the ricotta is incorporated. Remove the shrimp mixture from the processor and into a small bowl over an ice bath. Fold in the basil, salt, pepper, and juice.

Begin making the ravioli by rolling the pasta dough into thin sheets. Cut into 2" circles or squares. Place the cut pasta on baking sheets lined with parchment paper. Cover loosely with plastic wrap when not using to prevent the dough from drying.

To assemble the ravioli, place 1 tsp filling in the center of half the pasta circles or squares. Brush the edges of the pasta with water and top with second piece. Press to remove any trapped air in the pasta and to seal the edges. Refrigerate until ready to cook.

RED PEPPER COULIS
2 red pepper, roasted, peeled and chopped
1/2 jalapeno, minced
1/4 onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
200 ml chicken stock
1 1/2 teaspoon balsamic vinegar
pinch kosher salt
pinch freshly ground black pepper

Sweat the peppers, jalapeno, onions and garlic in the oil until the onions are translucent. Add the stock and simmer until almost all of the liquid has reduced, about 12 minutes.

Puree the sauce in a blender and strain through a sieve. Adjust the consistency by either continuing to reduce or adding hot stock. Season with the vinegar, salt and pepper.

FINISH

Cook the pasta in simmering water until the pasta rises to the surface and is tender to the bite.

Meanwhile, warm the sauce if not already warm. When ready, spoon some sauce into the bottom of a wide bowl. Top with ravioli and spoon a little more sauce over the top. Top with basil chiffonade. Serve hot.