Four Cheese Ravioli Scampi with Zucchini
Scampi commonly known in the US for a garlic butter sauce that accompanies seafood actually refers to a European crustacean known as 'langoustine' which is actually a smaller verity of lobster species. They are found in regions of Italy neighboring the Baltic and Mediterranean Sea where they are native. Shrimp and prawns, used in this dish are similar in appearance.
Ingredients
- 40 ravioli
- 24 ea shrimp or prawns (p&d)
- 1 cup olive oil
- ¼ cup white wine
- TT saffron
- 8 ea fresh mint leaves
- 2 medium zucchini
- TT crushed red pepper
- 1 ea garlic clove (minced)
- TT salt and pepper
Directions
Sauté shrimp crushed red pepper and garlic in olive oil. Deglaze with white wine, remove shrimp and set aside. In the same skillet quickly sauté zucchini, add saffron and a drop of water allowing steeping. Add reserved shrimp back to the sauce and toss with cooked pasta. Season and plate with fresh mint.
