---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

     Title:  Shrimp Stuffed Ravioli with Basil
Categories: Seafood, Italian, Masterchefs, Frisco, E
     Yield: 4 servings

----------------------------------FILLING----------------------------------
     2 tb Butter                            1/2 lb Shrimp, fresh, peeled,
     1 md Onion, finely chopped                    -- deveined, chopped
     1 ea Garlic, clove, finely                    Pepper, cayenne
          -- chopped                               Pepper, white
     4 md Tomatoes, skinned, seeded                Salt
          -- and coarsely chopped

-----------------------------------PASTA-----------------------------------
     9 oz Flour                             1/4 c  Water
     1 lg Egg                                 1 ts Salt
     1 tb Butter, unsalted, melted                 Egg wash **

-----------------------------------SAUCE-----------------------------------
   1/2 c  Puree, basil ***                         Salt (to taste)
     2 c  Cream, heavy                             Pepper (to taste)
     2 tb Cheese, Parmesan, grated

      ** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to
 taste.

      *** In a blender, add fresh basil to 1 tablespoon of white wine.

 Filling:
 ========

      Melt the butter in a saute pan, then cook the onion, and garlic in the
 butter for about 5 minutes over medium heat.  Add the tomatoes and shrimp,
 heat to a gentle boil, then simmer for 15 minutes.

      Add cayenne pepper, salt, and white pepper to taste, then cook for 35
 minutes.  Set aside in a refrigerator until cold.

 Pasta:
 ======

      In a mixing bowl, combine the flour and egg.  Mix slowly, adding
 cooled melted butter, water, and salt.  Mix only enough to incorporate,
 then run through a pasta machine to form thin sheets. (Mixing too much will
 result in a tougher pasta.)

 Sauce:
 ======

      Reduce basil puree by one-half.  Add cream, reduce to a smooth
 consistency, and remove from heat.  Add Parmesan cheese, salt and white
 pepper.  Strain and reserve.  (Sauce should be of a medium consistency.)

 Assembly:
 =========

      Lay buttered sheet of parchment paper on your work surface.  Onto the
 parchment, place one sheet of pasta and brush it with egg wash.

      Place a large spoonful of filling about every 4 inches on the pasta
 sheet.  Lay a second sheet of pasta over the top and form tightly around
 the filling, then brush with egg wash.

      Cut around piles of filling and parchment to form raviolis. Place
 raviolis in saute pan, and cover with water.  Bring to a boil and cook al
 dente.  (Your best bet to know when the ravioli is done correctly is to
 take a piece of the dough that isn't used for the sheets, insure that it is
 the same double thickness as the final raviolis, and add it to the pan as
 you cook the ravioli.  You can use this "spare" piece to judge the al dente
 qualities of the cooked raviolis.)

      Place cooked ravioli on a plate and cover with sauce.  Garnish with
 fresh basil leaves and chopped tomato.

      Source: Great Chefs of San Francisco, Avon Books, 1984

      Chef:   Jacky Robert, Ernie's, San Francisco, CA

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