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Recipe Name: Shrimp Ravilogne Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Pasta Comments:
Course: Entrees  
Preparation Time:
Number of Servings: 6

1 1/2 Pound(s) Shrimp, *
1/2 Pound(s) Green and/or yellow beans
2 Zucchini
1 Red bell pepper
1 Garlic clove, minced
3 Tablespoon(s) Olive oil
2 Tablespoon(s) White wine
1 Teaspoon(s) Minced fresh Italian herbs
thyme basil oregano
Salt and pepper, to taste
2 Eggs
2 Tablespoon(s) Balsamic vinegar
2 Tablespoon(s) Water
1/8 Teaspoon(s) Salt
2 Cup(s) All purpose flour
Plus 1/2-cup flour, if
1 Pound(s) Plum tomatoes
3 Tablespoon(s) Butter
1/2 Cup(s) Heavy cream
Salt and cayenne, to taste
The Shrimp: Cut shrimp in half lengthwise, if desired, reserving 6 for
garnish. Wash and trim beans, julienne (thin, matchstick strips) if
desired. Wash zucchini and red pepper, cut into thin 2-inch sticks.
You should have 5 to 6 cups of vegetables. Set aside. Saute garlic in
olive oil until it begins to brown; add shrimp, cook and stir until
pink. Remove shrimp, add vegetables and saute' until lightly cooked.
Return shrimp to pan; add wine, herbs, salt and pepper to taste; cook
and stir until shrimp are done, 2 to 3 minutes. Keep warm. Balsamic
Pasta: Combine eggs, vinegar, water and salt, beat lightly to mix. Put
2 cups flour in food processor. With motor running, drizzle in the egg
mixture, processing until a firm dough forms. Remove from processor
and knead until smooth, about 2 minutes, adding flour as needed. Roll,
a small amount at a time, using a pasta machine. Cut into 18 strips. 6
x 2 1/2 inches. Cover and set aside Cook pasta in boiling salted
water; drain. Tomato Butter Sauce: Wash tomatoes and cut in half;
place cut side down in a frypan. Add butter. Cover and cook over
medium-low heat until soft, about 10 minutes. Press through a sieve or
food mill to remove skin and seeds. Whip cream and fold into tomato
sauce. Season to taste. Keep warm. To Serve: Roll cooked pasta strips
around a bundle of vegetables and shrimp. Arrange pasta bundles on
serving plate; spoon over Tomato Butter sauce and garnish with a
perfect shrimp. Individually quick frozen peeled and deveined shrimp
with the tail on make this easy to prepare. Instead of making your own
pasta, packaged lasagna noodles may be used. *REF: Shrimp Recipes
11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and
cooking tips from supplier, Ocean Garden: see 1998-Apr Hanneman/Buster Recipe
by: * Posted to MC-Recipe Digest by
KitPATh <> on Apr 11, 1998

Nutrition (calculated from recipe ingredients)
Calories: 651
Calories From Fat: 209
Total Fat: 23.8g
Cholesterol: 247.3mg
Sodium: 732mg
Potassium: 492mg
Carbohydrates: 77.7g
Fiber: 3.6g
Sugar: 3.7g
Protein: 28.7g

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