SHRIMP RAVIOLI WITH SPINACH AND GINGER (for four)
kosher salt, to taste
8 ounces peeled large shrimp
9 tablespoons unsalted butter
1 sprig fresh thyme
1 small carrot, peeled and finely chopped
1 small leek, white part only, finely chopped
½ small bulb fennel, finely chopped
½ rib celery, finely chopped
one 3 inch piece ginger, peeled and finely chopped
freshly ground black pepper to taste
32 wonton wrappers
1 egg, lightly beaten
10 ounces spinach, stemmed
1-½ cups dry white vermouth
2 tomatoes, peeled, cored, seeded and finely chopped
1 tablespoon minced chives
1. Bring a 4 quart saucepan of water to a boil and add salt. Add shrimp and poach until just cooked, about 2 minutes. Drain shrimp, transfer to a plate and let cool. Finely chop shrimp and set aside in a large bowl.
2. Melt 1 tablespoon butter in a 2 quart saucepan over medium heat. Add thyme, carrots, leeks, fennel and celery and cook, stirring often, until soft, about 10 minutes. Add 1 teaspoon ginger and cook 2 minutes. Add 3 tablespoons water, cover partially, and cook until liquid has evaporated, 4 to 5 minutes. Set aside to cool. Remove thyme and transfer vegetables to bowl with the shrimp. Season shrimp mixture with salt and pepper and stir to combine. Set aside.
3. Using a pastry brush, brush a wonton wrapper with egg and put 1 tablespoon of the shrimp mixture into the center of the wrapper. Top with another wonton wrapper and press edges to seal. Trim ravioli with a 2-1/2 inch round cookie cutter to produce a round dumpling, or leave square if you prefer. Repeat with the remaining wonton wrappers and shrimp mixture to make 16 ravioli in all. Transfer ravioli to a parchment paper-line baking sheet, cover with plastic wrap and refrigerate.
4. Bring 4 cups salted water to a boil in a 6 quart saucepan over high heat. Add spinach and cook for 1 minute; drain, squeezing out as much liquid as possible, and set aside. Heat remaining ginger, vermouth and 1-½ cups water in a 1-½ quart saucepan over medium-high heat; cook until reduced to 2 cups, about 10 minutes. Remove from heat and whisk in remaining butter, 1 tablespoon at a time, until incorporated. Set a fine-mesh sieve over a 1 quart saucepan and strain sauce, discarding solids. Add tomatoes and season with salt and pepper. Keep warm.
5. Divide spinach between 4 warmed serving plates. Bring a large pot of salted water to a simmer over medium heat. Add ravioli and cook until filling is hot, 4 to 5 minutes more. Drain ravioli and place 4 on each bed of spinach. Spoon ginger broth over ravioli and garnish with chives.
adapted from Saveur Magazine, based on Cooking with Daniel Boulud