Shrimp And Ginger Ravioli With Beurre Blanc

• 1 1/4 pounds medium-sized shrimp
• Salt and freshly ground white pepper to taste
• 1/4 cup finely chopped water chestnuts
• 2 tablespoons grated fresh ginger
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh coriander
• 1/4 teaspoon hot red-pepper flakes
• 2 tablespoons light soy sauce
• About 60 Chinese won-ton wrappers (include extras in case some break)
• 1 large egg, beaten
• 1 quart shrimp broth (see recipe)
• Beurre blanc (see recipe)

1. Peel and devein the shrimp.
2. Reserve the shells for shrimp broth.
3. Chop the shrimp into small cubes.
4. In a mixing bowl, combine the shrimp, salt and pepper, water chestnuts, ginger, olive oil, coriander, pepper flakes and soy sauce.
5. Blend well and let sit for about 10 minutes.
6. Lay one won-ton wrapper on a lightly floured dry surface.
7. Brush it with some of the beaten egg.
8. Place three-quarters of a teaspoon of the shrimp mixture on the center of the won ton.
9. Top the won ton with another skin, pressing the edges firmly around the perimeter to seal thoroughly.
10. Trim the won-ton skin edges with a cookie cutter to remove excess dough.
11. Repeat the procedure with the rest of the ingredients.
12. Cover the finished uncooked ravioli with a moistened towel to keep them from drying out.
13. Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface.
14. Drain and place four to six ravioli on warm serving plates.
15. Drizzle some beurre blanc over and serve immediately.

shrimp, salt, water chestnuts, ginger, olive oil, fresh coriander, hot redpepper, soy sauce, wrappers, egg, shrimp broth, beurre

Taken from cooking.nytimes.com/recipes/10728 (may not work)