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Gastronomy

Ravioles de Camote y Langostinos / Sweet potato and barbecued shrimp Raviolis

Average

Kindly offered to our readers by Chef Daniel Estrada

Ingredients:

300 grs. puréed sweet potatoes

100 ml. orange syrup*

20 ml. evaporated milk

100 grs. shredded parmesan cheese

½ kg. fresh dough for noodles**

20 ml. olive oil

5 grs. rosemary

10 ml. pisco acholado

50 ml. cream

10 shrimp

5 ml. white wine

5 grs. garlic

Salt and pepper

Preparation:

Mix the puréed sweet potatoes with the orange syrup, the evaporated milk and the parmesan cheese until it becomes an even mixture. Follow a recipe for a pasta dough and make into raviolis. Fill each with 1 tablespoon sweet potato mixture. Drop into gently boiling water, do not overcrowd, remove when they float to the top. For the sauce, add the rosemary to a frying pan with olive oil and flambé with pisco, allow to reduce and add the cream and raviolis. Add salt and pepper to the shrimp and marinate in white wine, cook on a barbecue. For presentation, put a shrimp on each ravioli.

*Orange syrup is a reduction of water, sugar and orange rind. Or you can use 100 ml mild honey with ½ teaspoon finely minced orange rind (no pith) that has been heated in the microwave.

**You can buy fresh pasta dough at most markets or you can use wanton wrappers.