Tomato Vodka Cream Sauce
In skillet place one tablespoon of butter and one tablespoon of olive oil, sauté ½ onion finely chopped until translucent. To a medium high fire add ½ cup Vodka. Allow it to flame and burn itself out. Add 2 medium tomatoes which have been seeded and cut into small chunks. Cook until soft. Add ½ cup of heavy cream, ½ teaspoon cornstarch mixed with a little water, and salt to taste. Cook on medium low heat until cooked (3-5 minutes).
Cajun Ravioli
Mix one cup of whole wheat flour, one cup of white flour, 2 eggs, and one tablespoon water at a time of water until dough is the right consistency.
Stuffing
Cut ¼ lb of Cajun sausage, ½ onion, ½ cup cooked shrimp, and two cloves garlic into very small pieces. Sauté in minimal olive oil until tender.
Roll out dough into thin sheets or use a pasta machine. We use a ravioli form or you can free hand it. Put about a level teaspoon of stuffing along with a small amount of cheese of your choice (we used 5 cheese Italian mix). Use egg or egg whites to seal the edges of your ravioli and allow to dry at least 30 minutes.
Bring approximately four quarts of salted water to a boil. Place ravioli in water one at a time. Boil for 7 minutes. Take ravioli out with slotted spoon and drain.
Pan Grilled Shrimp
Season shrimp with salt, pepper and cayenne to taste on one side. Coat bottom of skillet with olive oil and heat to medium. Add shrimp season side down and cook until bottom side is pink (about 1 minute) and turn shrimp. Sprinkle liberally with paprika and cook 1 minute. Turn off heat.
Plate
Place five ravioli in bowl top with cream sauce and place four or five shrimp on top. Sprinkle with parsley and serve with slice of crusty bread.
Enjoy! Mais C’est Bon!!
