Shrimp mousse ravioli with shiitake cream sauce

Name: Shrimp mousse ravioli with shiitake cream sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: En
Ingredients: 1 1/2 cup semolina flour; 2 eggs; 1/4 cup lukewarm water; Shrimp ravioli; 6 ounces fresh sliced shiitake mushrooms; 1 clove garlic, minced; 1/2 onion, chopped; 1/4 cup white wine; 1 tablespoon olive oil; 1/4 cup chicken broth; 1/2 cup half and half; salt to taste; ground black pepper to taste; 2 tablespoons grated Parmesan cheese; 2 tablespoons chopped fresh parsley

vote now

Main Dish

Very Easy

50 min

Preparation

Preparation15 min

Cook time35 min

Pasta:
Mix ingredients in a food processor. Slowly add water until mixture almost forms into a ball. When you feel the dough it should hold together when you squeeze it with your hand. Mixture should feel moist but not wet. Remove from mixer and shape dough into a ball and knead until smooth 5-10 minutes. Refrigerate and let rest for 30 minutes. Using kitchen aid mixer/pasta attachment follow this recipe to roll out into ravioli.
Shrimp Mousse:
Take 1/2 pound shrimp and cut into chunks. In a blender or food processor, whirl shrimp, 1 egg white, 1/3 cup half and half, and 2 teaspoons chopped chives until smoothly pureed. Add salt and white pepper to taste. If made ahead, cover and chill up to 24 hours.
Shiitake Cream Sauce:
Saute garlic and onion in olive oil over medium heat; add mushrooms and cook until browned. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in half and half, and reduce to desired thickness. Season with salt and pepper to taste. Meanwhile cook pasta in a large pot of boiling salted water until ravioli float to the top. Using a slotted spoon add ravioli and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.