Bell Pepper and Pork Ravioli with Shrimp

Ravioli on a white plate garnished with shrimp and cut asparagus
Preparation Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings 4 to 6

Ingredients

  1. ½ cup (125 ml) fresh basil
  2. ¼ cup (60 ml) fresh chives cut into matchsticks
  3. ½ cup (125 ml) of canola oil
  4. ½ cup (125 ml) olive oil
  1. ¼ lb (113 g) ground pork
  2. 1 roasted red bell pepper, peeled and finely diced
  3. 2 green onions, finely sliced
  4. 2 tablespoons (30 ml) chopped flat leaf parsley
  5. ¼ teaspoon (1 ml) hot pepper flakes
  6. Salt and pepper
  7. 32 wonton wrappers
  1. ¾ lb (350g) large shrimp, peeled and halved lengthwise
  2. 2 cloves garlic, finely chopped
  3. 2 tablespoons (30 ml) butter
  4. 16 medium asparagus spears, blanched
  5. 1 ½ cups (375 ml) chicken broth
  6. 1 pinch saffron threads
  7. Pepper

Method

Herb Oil
  1. In a pot of boiling water, blanch the basil and chives for 10 seconds to preserve their bright green color. Plunge the herbs in ice water. Drain well.
  2. In a blender, purée the herbs with the oil until smooth. Line a sieve with two layers of cheesecloth and filter the oil.
Raviolis 
  1. In a bowl, combine the pork, bell pepper, green onions, parsley and hot pepper flakes. Season with salt and pepper.
  2. Lay 4 wonton wrappers on a work surface. With a spoon, place about 1 1/2 tsp of filling in the centre of each square. Brush the wrappers with a little water and close into a triangle. Press the dough around the filling, without leaving any air bubbles. Repeat with the remaining ingredients.
  3. In a large pot of boiling salted water, cook half of the raviolis for 2 to 3 minutes. Drain. Drizzle with a little olive oil and keep warm. Cook the remaining raviolis.
  4. In a skillet, brown the shrimp and garlic in the butter. Remove from the skillet and set aside.
  5. Cut the asparagus stalks into slices and keep the tip intact, then cutting them in half lengthwise if necessary.
  6. In the same skillet, bring the chicken broth and saffron to a boil. Reduce by half. Add the asparagus and cook until warm.
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