my fridge and pantry are still rather empty as i fill out the kitchen. however i did have some bacon and frozen shrimp on hand and so decided to make full use of the herbs and spices in the pantry. i made a quick tomato pasta dough (1 egg, 3/4 flour and a squirt of tomato paste per serving) and rolled it out to make some ravioli. i've determined fresh pasta is actually
easier to make for one person than for multiple people since the amount of time it takes to make is directly proportional to the size of the group. in any event, for the filling i cooked up a couple slices of bacon - not too crisp - and whizzed that together with some defrosted shrimp, cooked onions&celery, and what amounted to a cajun spice mix. this already looked and smelled delicious. then i just put the ravioli together using a little egg wash to bind the two sides of the pasta dough together. Nothing tricky here, you just need to avoid overfilling the raviolis.at this point i realized i had way too much of the filling and decided to mix in some of the egg wash and bread crumbs into it. this allowed me to make a small cajun shrimp and bacon cake of sorts. fried that up to golden crispy goodness and made a little chipotle-lemon mayo to serve along side. the pasta was topped simply with some good olive oil, fleur de sel and parseley.
2 comments:
Okay, so which was better - the ravioli or the cake?
i think the cake could have used some greenery - arugula or some such thing, but i think i liked that better cause i hadn't really planned on making it.
Post a Comment