Escargot Ravioli

 

• 1 recipe homemade pasta dough
• 20 medium escargot cut in half
• 1 stick butter
• 3 t garlic, minced
• 1 medium  shallot, minced
• 3 T sherry
• 2 c heavy cream  
• ½ c parmesan cheese 
• fresh parsley, chopped

In a medium skillet over medium high heat, place 4 T butter, garlic, shallot and escargot and cook for three minutes.  Add the sherry and cook for five minutes.   Stir in cream and remaining 4 T of butter, cook for three minutes and remove from heat.

Over a small bowl, strain the contents in a mesh strainer. Place escargot mixture in a bowl and set aside to cool.

Return the liquid to the same skillet and set aside.

Roll out the pasta dough thin and cut into roughly a 5” X 12” rectangle.  Place about a heaping teaspoon of the escargot mixture on half of the dough in two inch intervals, leaving room at the edge. Fold over the dough to cover the mixture and press the edges to seal.  Cut into squares in between the filling mounts with a ravioli cutter or knife.  Place on a baking sheet sprinkled with cornmeal.  Continue with the remaining dough and filling.

Bring a pot of water to a boil and add the ravioli.  When they rise to the top, drain and place in a large bowl.

While the ravioli are boiling, place the skillet with the liquid over medium heat.  Add parmesan and cook for seven minutes.   Pour the sauce over the cooked ravioli and gently mix to coat.  Serve immediately sprinkled with parsley.