Baby tomatoes

Baby tomatoes

Wednesday, February 12, 2014

The Little Dish That Couldn't

I've been talking a lot lately about the recipe contest I entered and didn't even come close. Eh....such is life, right? You win some, you lose some. I thought I would share that recipe with you anyway. I originally posted this recipe back in 2012 I believe on my other blog, Rockin' the Kitchen, as part of a marathon day of cooking. Of the four ravioli/tortellini I made that day, this was my favorite one. I think it's a very versatile dish- you could easily serve it as a first course or appetizer, or add a couple sides and it's your main course. Just be sure to find a perfect Pinot Grigio to drink with it. I hope you love it as much as I do.

Seafood Tortellini

1/2 package small wonton wrappers (20)
1/2 cup flaked crab meat (canned is ok but NO FAKE CRAB)
1/2 cup finely chopped cooked shrimp
1/2 cup finely chopped langostino tails
1/4 cup minced onion
1 clove garlic, minced
big pinch chives
2-3 tb white wine such as Sauvignon Blanc or Pinot Grigio
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup mozzarella cheese FINELY shredded
couple teaspoons beaten egg (beat one egg and use a little for each filling)
salt and pepper

Combine seafood and set aside. In small skillet melt about a TB butter and one TB olive oil. Add onion and garlic and saute until softened but not brown. Add wine. Cook until wine is mostly evaporated. Mix into seafood along with chives and all cheeses. Stir in beaten egg. Salt and pepper.

To assemble, place one wonton skin on dry cutting board. Moisten all edges. Place a tsp filling in center, fold over to make a triangle. You can stop at this point and have cute triangular ravioli or.....

To make tortellini, moisten two corners and fold them together to look like an envelope. Set aside on waxed paper lined baking sheet (paper towels may stick so I don't recommend them). When ready to cook, add to boiling salted water and cook 3-4 minutes or until cooked thru, drain well. Drizzle with Brown Butter with Sage and serve. You can freeze uncooked ravioli/tortellini. Cook from frozen 4-5 minutes minimum but check them frequently so they don't overcook.

I like to serve this with Browned Butter and Sage, but if you like Alfredo, or red sauce- go with what you like. But if you'd like to stick with my recipe-

Browned Butter with Sage

1 stick unsalted BUTTER (you absolutely CANNOT substitute margarine !!!)
1 tsp crushed dried sage leaves or 3 tsp minced fresh
dash salt and pepper

Melt butter in skillet over low heat. Cook and stir until butter foams and begins to brown. Remove from heat and add sage, salt and pepper. Drizzle over tortellini to taste. You can refrigerate or freeze any leftover for other dishes- makes an excellent start for a chicken saute!

**** Note-  You likely will have a good amount of seafood filling leftover. I popped mine in the freezer and later thawed and used it for stuffed mushrooms- stuff the mushroom caps with rounded spoonful of filling, dip in melted butter (maybe that browned butter with sage?) and roll in panko- bake at 400 about 10 minutes until bubbly and run under the broiler for a quick browning if desired.

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