CHEF BOB WAGGONER - WATERMARK RESTAURANT
For the ravioli:
- 6 shrimp, peeled & deveined
- 1/4 c heavy cream
- Salt & fresh ground pepper to taste
Puree shrimp, salt & pepper and cream in food processor. Chill. Place 8 small wonton wrappers on your cutting board and place 1 tablespoon of shrimp puree in the center of the wrapper. Gently paint the outside of the wonton wrapper with water. Place another wonton wrapper over the top of the shrimp mousse and press down so to form a seal for the ravioli. Chill.
For the sauce:
- 3 T fresh chopped tarragon
- 2 c white wine
- 1/2 c dry French vermouth
- 2 1/2 c heavy cream
- 2 shallots, chopped fine
- Salt & fresh ground pepper to taste
Heat the wine, vermouth and shallots in a small pot and reduce to 1/2 cup volume. Add the heavy cream and salt & pepper and reduce to sauce consistency. Toss in the fresh tarragon to finish.
To bring together:
Drop the ravioli in boiling salted water for 2 minutes. Drain. Place in the center of a small bowl and spoon the hot tarragon sauce over the top.
