Seafood Stuffed Zucchini Ravioli in a Bourbon-Zucchini Sauce
Submitted by GodsMullet
This entry was part of the meal that won second place in Iron Chef SA 3:Battle Squash
I was going to make a brandy sauce, but decided bourbon would go better.
- 1 Zucchini (finely grated)
- 2 1/2 cups Flour
- 1 cup Milk
- 1 tbsp Sugar
Squeeze out the majority of the water from the grated zucchini.
Mix all of the ingredients together until a solid dough ball is formed. If it is too loose add some extra flour. Refrigerate for 30 minutes. Knead the dough for about 8 minutes until the dough is soft and pliable. Refrigerate for another 30 min.
Cut the dough in 1/2. Take one half and punch a hole through the center so you have a doughnut. Run the dough through your hands (sort of like you are pulling on a rope), shaping it into a ring as you go. Once you get to about an inch diameter, cut the ring and cut into inch long disks.
Roll out each disk until flat.
- 1/2 Onion
- 2 large Shallots
- 4 cloves Garlic
- 1 Zucchini (diced)
- 5 Baby Portabella Mushrooms (diced)
- 1/4 Cup Cilantro (chopped)
- 2 tbsp dried Chives
- 1/2 lb Crablegs
- 1/2 lb Shrimp
- 1 egg
- 2 tbsp Heavy Cream
- 1/2 cup Parmesan Cheese
- Salt/Pepper to taste
- Olive Oil
Cook off the shrimp and crab.
Peel and break the meat up into small pieces.
Saute the onions and shallots in Olive Oil until clear. Lower the heat, add the garlic and zucchini, and let them sweat for about 30 minutes or until soft. Add the mushrooms and spices and cook for about 6 minutes.
Let mixture cool and add to the seafood.
Add the remaining ingredients and mix well.
Making the Ravioli:
Here is about when work called, so everything is rushed from this point on. Spoon a small bit of stuffing onto the ravioli shell.
Fold two opposite sides up and over, and then fold the other two. Tie a piece of cilantro around the dough tops to hold them together. Steam for about 8 minutes, or until the dough is cooked.
- 1 Zucchini (finely grated and drained)
- 1 Shallot (thinly sliced)
- 2 cloves Garlic (diced)
- 1/2 small Onion (diced)
- 3 to 4 Baby Bella Mushrooms (sliced)
- >1/4 cup Bourbon (just enough to enhance the flavor, not overpower it)
- 1/2 cup Heavy Cream
- 2 Tbsp Chicken Base
- 1/2 cup Parmesan Cheese
- pinch Nutmeg
Saute off the shallots and onion and add the garlic. Once the garlic started to brown add the zucchini and saute until tender. Pour in the bourbon and flambe until the flame goes out.
Add the heavy cream and seasonings. Slowly stir in the Parmesan cheese. Lightly saute the mushrooms and top the sauce with them.