Scampi Ravioli with Rosemary and Chick-pea Cream
Tender plump ravioli filled with scampi float in a pool of chick-pea sauce. The pale-colored dish is accented with bright red tomato cubes. Extra-virgin olive oil is used as a condiment as well as an ingredient; the final presentation is dressed with a light drizzle of oil. Use the finest quality extra-virgin olive oil you can find.
- Chickpea Sauce
- Extra-Virgin Olive Oil - 2 tablespoons
- Garlic Clove - 1, crushed
- Rosemary Sprigs - 2
- Chick Peas - 1-1/2 , cooked, cooking water reserved
- Salt and freshly ground pepper
- Water to adjust consistency
- Scampi - 16 large, shelled and cleaned
- Pasta Dough - 4 strips, approximately 5 inches by 18 inches
- Rosemary Sprigs - 1, stemmed and chopped fine
- Salt and freshly ground pepper to taste
- Egg Yolk - 1, lightly beaten with 1 tablespoon cool water
- Tomato - 1, peeled, seeded, and cut in large dice
To make the chickpea sauce: Heat 1 tablespoon of the olive oil in a medium sauce pan or skillet over medium-high heat. Saute the garlic and rosemary until the garlic is translucent, about 1 minute. remove the garlic and rosemary from the pan. Add the chickpeas and about 3 tablespoons of their cooking water. Season with salt and pepper. Saute until heated through, then mix with a hand blender, leaving a little texture. Add the remaining tablespoon of olive oil and more cooking water if necessary to bring the mixture to the consistency of heavy cream. Set aside over low heat.
To prepare the ravioli: Bring a saucepan of lightly salted water to a boil. Add the scampi, stir to get all the scampi underwater, then let return to a boil. Lift out the scampi with a slotted spoon or wire skimmer and drain on paper towels; gently blot to remove all water.
Lay the pasta sheets on a very lightly floured work surface. Evenly pace the scampi on the sheets, then season with salt and pepper and sprinkle with chopped rosemary. Brush with egg wash and fold over. Press gently together along the edges and between the scampi. Cut the ravioli out with a round fluted cutter to seal, creating crescent-shaped ravioli. Press the edges together again.
Bring a large pot of lightly salted water to a boil over high heat. Reduce the heat to medium. Put the ravioli in the water and cook for 4 minutes, until al dente. Remove with a wire skimmer or slotted spoon and drain on towels.
To serve: Pool chick-pea sauce on each warmed serving plate. Position four ravioli in a spoke pattern in the center of each plate. Drizzle the sauce and ravioli with extra-virgin olive oil. Space 6 tomato cubes around each plate.