Shrimp Ravioli


  • Broth:
  • 4 cups chicken stock
  • 1/4 cup dry white wine
  • 1 TBSP finely chopped fresh ginger
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • Filling:
  • 12 large shrimp, peeled, deveined and tails removed
  • 1 TBSP finely shredded fresh basil
  • 1 TBSP finely chopped fresh ginger
  • pinch of salt and pepper
  • 24 wonton wrappers
  • 1 TBSP finely shredded fresh basil
  • 1/4 cup finely diced roasted red bell pepper


  1. Make broth by combing all ingredients in a soup pot. Bring to a boil over high heat. Reduce heat and allow to simmer for 10 minutes.
  2. Make filling by chopping shrimp. Combine with remaining filling ingredients, tossing well.
  3. Lay half of wonton wrappers on a cutting board. Place shrimp filling in the center of each wonton. Brush edges with water. Top with another wrapper. Pinch edges to seal.
  4. Gently add ravioli to simmering broth. Cook until the float to the top, about 2 minutes, adding basil and bell pepper after all triangles are added.
  5. Ladle into soup bowls and serve immediately.

Yield: 6 servings