Wouldn’t it be nice if Valentine’s day would be an official holiday without work?
I personally would love for it to be a day off with nothing else to do, than to hang out with my husband.
I don’t need any grand celebrations. Simple is fine. I know I go a little crazy with a love theme every Valentines, but that is just how I am. I can’t help it. I love to prepare a great experience for others. I guess it comes from doing all that party planning through the years… But I must say that my other half is getting really good at it himself. The flowers he always gives me has gone from a pre-packed bunch from the grocery store to now being fancy coordinated bouquets with saran wrap and glitter . He is great. I am so lucky.
It is nice to have a day that means the same all over the world.
It doesn’t matter who you are or where you come from. Love is love…
My definition of love is “how someone makes you feel”, so as long as one feels loved, all bells and whistles are not needed.
But after all that said, some good food never hurts.
For me, seafood speaks of love. It is light and delicious. It is a classic choice. But so are chocolates, a little bubbly, pinks, reds… chocolate covered strawberries……you know what I mean. The typical things we buy, eat and do for this day. I just try to do at least one new thing every year. Just to change it up a little.
So, for this Valentine’s day, I have made the ultimate decadent seafood pasta in white chocolate sauce. Could it get any better than that??
Seafood ravioli with white chocolate cream sauce.
Wonton skins/wraps or pasta sheets (to “make” your own pasta. You can usually find the pasta sheets in the freezer section in the grocery store).
1 c. Raw shrimp Any size. Peeled. You could also use any other seafood such as scallops, lobster, salmon or any other kind of fish.
You can skip these steps and just use a store-bought lobster ravioli if you want to. It saves time.
1-2 scallions or shallots. Finely diced.
1 tbsp. unsalted butter.
1/2 c. heavy cream.
1/4 c. Good tasting (something you would love to drink) white wine.
1/4 c. fish stock/broth. You could also use a chicken or vegetable stock.
Splash of hot sauce (optional).
Salt & pepper to taste.
1 egg for an egg wash.
If you are making the ravioli, take the peeled shrimp and run them in a food processor with a splash of heavy cream and hot sauce, salt and pepper. It should become a smooth paste.
Take the pasta or wonton wrappers. Put less than a tbsp. of the filling on each piece of pasta. Brush a little egg wash around the filling. Add another pice of the pasta and put on top of the filling. By starting in the middle, try to “squeeze” out the air around the filling. Press lightly around the edges. Cut out the ravioli with either a ravioli cutter or a cookie cutter. Make sure it is well sealed all around. Put the ravioli on a plate (don’t stack them on top of each other since they will stick together).
Fill a pan with water and let come to a boil (I like to boil all pastas and rice with a stock cube).
In the same pan, add the butter and scallions and fry them for a few minutes. Let them just get a little translucent (they shouldn’t brown). Add the wine, heavy cream and broth/stock. Let simmer for about 8-10 minutes. Make sure the tastes are balanced. If you would like a little bit more of any of the liquids, add it to the pot. Pour in the chopped white chocolate. Make sure it melts well it shouldn’t boil at this point. Stir well.
Plate the pasta and pour over the white chocolate sauce. Decorate with some greens ( I used some cilantro sprigs) and something colorful on top since it is so white and you need that color splash. I used a strawberry that I cut in half and shaped on top to look like a heart.
Serve some of the nice white wine that you just cooked with. A light salad would be nice to serve to this.