Description

Ciambella is a donut shaped ravioli. You can use any type of ravioli you would like. This recipe uses a spinach and cheese filling. Topped with Sauteed Baby Spinach and Pancetta Wrapped Shrimp then garnished with tomato confit and Pinot Grigio beurre blanc. This dish is sure to impress!

Ingredients

• 3  Each Ciambella, or your choice of large ravioli
1
• 1  Tea Spoon(s) Salt
2
• 3  Each Pancetta Wrapped Shrimp
3
• 3  Table Spoon(s) Tomato Confit
4
• 3  Table Spoon(s) Beurre Blanc
5
• 1 ½ one_half Tea Spoon(s) Balsamic Reduction
6
•  As Needed Basil, chiffonade
7
• 3  Table Spoon(s) Sauteed Baby Spinach
8

Directions

1. Place ciambella in boiling water seasoned with salt.
2. Cook for 3 - 5 minutes until tender.
3. Place ciambella on towel to try.
4. Plate ciambella and top with SAUTEED BABY SPINACH.
5. Add PANCETTA WRAPPED SHRIMP to each ciambella.
6. Garnish with TOMATO CONFIT.
7. Ladel PINOT GRIGIO BEURRE BLANC around plate.
8. Drizzle with BALSAMIC REDUCTION.
9. Garnish with chiffonade of basil