Watch our ABC7 Cooking Segment….“Spring Shrimp and Tasty Truffle Ricotta Ravioli”
Appetizer
Grilled Pineapple and Gulf Shrimp
Ingredients
6 Medium Gulf Shrimp, peeled with tail on and deveined without cutting to far into the shrimp
2 1/2” Slices Fresh Pineapple, sliced into rings with core removed
1 Oz. Fresh Squeezed Lemon Juice
1/2 Oz. Brown Sugar
1/2 Oz. Honey
Himalayan Salt and Fresh Ground Pepper
Extra Virgin Olive Oil First Cold Press Olive Oil
Italian Flat Leaf Parsley, Chopped
Method
Start by whisking together the brown sugar, honey and salt in a bowl Place the pineapple in a large bowl and add the brown sugar mixture Let it stand for 10 minutes Place your Shrimp in a bowl and combine with Lemon juice, salt and pepper to taste and parsley Preheat your grill on high and lightly oil the grates with Olive oil Place the Pineapple Slices and Shrimp on the grill and cook each side for 2-3 minutes
Plate Pineapple and place the Shrimp in the empty core
Garnish with Italian Flat Leaf Parsley
Entree
Mezza Luna Truffle and Ricotta Ravioli
Ingredients
10 Mezza Luna Ravioli (found at Bruno’s)
1 Large Spring of Thyme
2 Oz. Shallots, sliced
1 Oz. Garlic, Chopped
1 Oz. each Portobello, Porcini and Oyster Mushrooms, sliced
1/2 Oz. Unsalted Butter
2 Oz. Heavy Cream
Himalayan Salt and Fresh Ground Pepper Extra Virgin Olive Oil First Cold Press Olive Oil Italian Flat Leaf Parsley, Chopped
Method
Bring 2 Quarts of water to a boil Coat the bottom of a medium sauce pan with Olive Oil and place on high heat
Place Garlic, Shallots and Butter in pan and sauté for 3 minutes
Add Mushrooms and Thyme and sauté for 3 minutes
Drop your Ravioli and Boil until floating
Add Cream, Salt and Pepper to taste and let reduce by a 1/3
Drain Ravioli and add to sauce, combine well and plate
Garnish with Italian Flat Leaf Parsley
