Gluten-Free Seafood Ravioli

Serves: 4

This is made with the rice pancakes (Paper). We like this dish with shrimp and lobster meat, fermented beans or sauerkraut, and pickled veggies. You can use your favorite filling as you like. It is served with fruit sauce and mild salsa, with some fruits on the side.

Ingredients:

1 pound large shrimp (38-40 count) peeled, deveined; 2 tbsp. butter; 1 tbsp. chili powder, ¼ tsp. granulated garlic; 2 tbsp. lemon juice; salt and pepper to taste; 1 cup cooked frozen peas; 1 can 8oz. (227g) sliced water chestnuts drained; 1 cup drained sauerkraut; 1 bottle, 6oz. (170g) marinated artichoke hearts drained; 1 bottle, 32oz (op) (946ml) giardiniera (mixed pickled veggies); 1 pkg. 4.5 oz. (134g) rice pancakes (rice spring roll wrappers).

Sauce Bed:

1 bottle 19 oz. (539G) Saucy Susan sauce with peach-apricot; 1 bottle, 16oz. (454G) mild tomato salsa.

Fruits to serve: 2 large Anjou pears thin-sliced, then cored; 4-5 large black grapes per person.

Preparation:

Heat a large sauté pan on medium heat, add butter and shrimp and sauté for 1 minute. Increase the heat to medium-high and sprinkle chili powder, garlic powder, and salt and pepper to taste. Cook shrimp constantly turning over for 3 minutes or until they turn pink. Take off the heat, sprinkle the lemon juice and place in a bowl. In the same pan add the water chestnut and the peas, just warm them on medium heat, and take out in a bowl. Up to this point you can prepare ahead or overnight and just warm again before assembling.

Prepare 4 serving plates, make half bed of fruit sauce and other half of salsa; using a plastic knife, neatly spread it out in half moons, making a circle of both.

Place some water in a shallow bowl or a dinner plate. On a cutting board place a moistened, double paper towel. Now dip the rice paper in the water on both sides, holding it with both hands drip out the water, and place it on the wet paper towel. First place in the center 3-4 shrimp, then water chestnut and peas, artichokes, 1 tbsp. pickled drained vegetables, top with 1 tbsp. sauerkraut. Shape the filling into a square. Fold the bottom (near you) first, then sides, and then the top over the other folds. Pick up the ravioli and place over the sauce bed, in the serving plates.

Make 4 ravioli per person. Serve with sliced pears and black grapes immediately.