Shrimp should be marinated in a little vodka for one very good reason. It brings out a sweet, pure flavor in them that I haven’t tasted any other way.
Now, the odd thing is that, believe it or not, I don’t drink. A glass of wine once in awhile is about it for me. So, even if you don’t drink there is probably a place for alcohol in your kitchen. I made cheese ravioli with a poblano pasta. Adjust the amount of poblano puree you use to adjust the heat of the pasta. I wanted a delicate flavor with just a little kick in the finish. You can make the ravioli large or small. For aesthetics in the future I will keep the ravioli tiny, about the size of the shrimp.
When I tasted the combination it was delicious but I felt I was still missing something. I decided to serve the combination over a bed of wilted balsamic spinach but you can leave that out if you like. This is also my contribution to this week’s Presto Pasta Nights, created by Ruth of Once Upon a Feast hosted by Chaya of Sweet and Savory Says It All
- 2 cups flour
- 1 poblano pepper – roasted
- 1 tbs olive oil
- Pinch of salt
- Water as needed
- Puree the roasted pepper and measure out 1/2 cup puree
- Mix salt and flour
- Add puree and olive oil and knead in to make a stiff dough, add a little water if needed for correct consistancy
- Knead until smooth and elastic – about five minutes
- Let rest 20 minutes
- Cut in fourths and put through a pasta machine according to directions
- 1 lb whole milk ricotta
- Salt to taste
- Poblano pasta sheets
- Mix ricotta and salt and check for seasoning
- Lay out sheets and place spoonfuls of ricotta mixture along the sheets. Amount depends on the size of the ravioli you want.
- Moisten around the cheese with a little water and lay another sheet of pasta on top. press down around the cheese mounds to seal.
- Cut with biscuit cutter or a knife. Be sure edges are sealed completely
- Drop pasta gently into simmering salted water and cook for about 3 minutes or until tender. Drain and toss with olive oil. Keep warm
- 1 lb (or more) shrimp, cleaned, peeled and deveined
- 1/2 cup vodka, divided use
- Olive oil
- 5 cloves garlic, minced
- 1 onion finely chopped
- 2 slices of bacon
- 1/4 tsp. cayenne
- Salt and pepper, to taste
- Grated Parmesan
- Italian flat-leaf parsley, chopped
- Marinate the shrimp in the vodka, garlic, and onion for 10 minutes.
- Meanwhile cook bacon until crisp and crumble. Set aside.
- Add olive oil to a pan and saute the shrimp mixture until it is cooked.
- Add the remaining vodka and either cook for another 2 minutes OR light it on fire and allow the alcohol to burn off. This looks cool but if you are clumsy it is not a great idea.
- Check seasoning
Toss the ravioli and the shrimp together and serve.
This serves about 8 very generously.
Balsamic Spinach – optional
- 2 lbs baby spinach
- 1 tbs bacon fat or olive oil
- 2 tbs balsamic vinegar
- 1 tbs honey or sugar
- Mix the vinegar, honey, and bacon fat and heat until boiling.
- Pour over the spinach and toss to coat.
Make this easy with a ravioli press. Click on the image for more details.