Scallop Mousse Ravioli
|Dry tarragon||1⁄2 Teaspoon|
|Shallots||2 Medium, chopped|
|Mushrooms||1⁄4 Pound, chopped|
|Scallops||1⁄2 Pound, rinsed, drained, and cut into 1/2 inch chunks|
|Lime juice/Raspberry vinegar||5 Teaspoon|
|Feta cheese||1⁄8 Pound|
|Egg roll wrappers||4 (6 Inch Square)|
|Egg||1 Large, beaten|
|Whipping cream||1 Cup (16 tbs)|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Ground cumin||3⁄4 Teaspoon|
In a 10 to 12-inch frying pan over medium heat, combine butter, tarragon, shallots, and mushrooms; stir often until mushrooms are lightly browned, about 10 minutes.
Add scallops and 1 teaspoon lime juice; stir until scallops are opaque but still moist-looking in the center (cut to test), about 2 minutes.
Pour scallop mixture into a food processor or blender; add half the cheese and whirl until mixture is smoothly pureed; add pepper and salt to taste.
Rinse frying pan and set aside.
To assemble ravioli, lay 1 egg roll wrapper flat; keep remaining wrappers covered with plastic wrap to prevent drying.
Cut wrapper in half, then brush all 4 edges of each half with egg.
Place 1/8 to 1/6 tablespoon scallop mixture near 1 end of each wrapper half.
Fold other end over filling and press edges together to seal.
Place filled wrappers on a baking sheet; cover with plastic wrap as you make remaining ravioli.
In a 5- to 6-quart pan, bring about 3 quarts water to boil on high heat.
Meanwhile, in the frying pan, combine cream, broth, remaining lime juice, cumin, and cardamom.
Boil, uncovered, over high heat until mixture is reduced to about 1 1/2 cups, about 5 minutes.
Stir occasionally; keep warm.
Add ravioli to the boiling water; reduce heat to keep water just below an active boil and cook until wrappers are barely tender to bite, 5 to 6 minutes.
Lift ravioli from water with a slotted spoon, draining, and at once put 2 on each of 3 or 4 salad plates.
Pour sauce equally over ravioli and crumble remaining cheese over the pasta.