Capellini with Lemon, Shrimp, and Avocado
By using fresh pasta you can elevate this dish! It pairs nicely with a chilled Pinot Grigio or Sauvignon Blanc!

• CourseMain Dish
• CuisineAmerican, Italian

Servings
4 servings
Ingredients

• 16 ounces raw jumbo shrimp shelled and deveined
• 12 ounces dry cappelini or fresh pasta
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic crushed
• 1 lemon zested and juiced
• 1 green onion chopped
• 1 ripe avocado chopped
• 1 tablespoon chopped Italian parsley
• 1 pinch red pepper flakes
•  salt & Pepper

Servings: servings
Recipe Notes

1.  Cook the pasta according to package instructions, drain and set aside.
2.  Melt butter and olive oil.  Saute' onions, red pepper flakes, for one minute and season with salt & pepper.
3.  Add in the shrimp and garlic and cook quickly for 3-4 minutes until they are pink and just cooked through.
4.  Stir in the lemon zest, juice, and Italian parsley.  Add in the cooked pasta  and combine with shrimp.  Toss to mix together.
5.  Chop avocado and season with salt & pepper.
6.  Serve in pasta bowls, garnishing with more Italian parsley and avocado.

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Honey-Lime-Sriracha Salmon
Honey-Lime-Sriracha sauce makes this salmon unforgettable!

• CourseMain Dish
• CuisineAmerican, Mexican

Servings
4 filets
Ingredients
Salmon

• 24  ounces fresh salmon
• 1 teaspoon  salt
• 1 teaspoon black pepper
• 1 tablespoon fresh lime juice

Honey-Sriracha-Lime Sauce

• 3 tablespoons mayonnaise
• 1 teaspoon sriracha
• 1 teaspoon honey
• 1 lime juced and zested
• 1 pinch of salt & pepper

Servings: filets
Recipe Notes

1. Preheat broiler.
2. Cut the salmon into 4-6oz. filets.
3. Place in a baking dish or on a sheet pan with foil.
4. Season salmon with salt and pepper, both sides.
5. In a separate bowl mix together the mayonnaise, sriracha, honey, zest and juice of 1 lime and salt & pepper for the Honey-Sriracha-Lime sauce.
6. Brush the salmon with a thin layer of the sauce and place under the broiler.  Broil for 2 minutes and remove before the top layer browns.
7. Brush another thicker layer of the sauce on top and place back under broiler for another 1-2 minutes.  Watch it and let it toast, but not burn.
8. Remove from oven and squeeze lime on top and serve with remaining sauce on the side and a crunchy green salad.

Egg Ravioli with Morels, Bacon & Sage

• CourseMain Dish
• CuisineItalian

Servings
12 raviolis
Ingredients

• 1  batch  fresh pasta See recipe
• 5 cups homemade ricotta cheese See recipe
• 12 large eggs
• 2 cups rehydrated morels
• 4 tablespoons butter
• 8 slices bacon fried and chopped
• ½  cups fresh sage chopped
• 2 tablespoons vegetable oil
• 8 leaves fried sage for garnish
• 3 tablespoons grated parmesan
•  salt & Pepper

Servings: raviolis
Recipe Notes

1. First make the toppings and sauce.
2. Rehydrate the morels in a bowl with hot water and let steep.  Once softened cut larger mushrooms into rings, and keep the small mushrooms whole.  Set aside.
3. Cook the bacon in a skillet until crispy, remove from pan, and retain a few tablespoons of the bacon fat. Roughly chop the bacon.
4. Add the butter and brown in the bacon fat and then sautee the mushrooms and chopped sage in the sauce. Season lightly with salt and pepper. Once cooked through, set aside, be careful not to burn the sauce.
5. In a small pan or skillet quick fry the sage in vegetable oil, drain and set aside for garnish.
6. Bring a large pot of water to a low boil and generously salt the water.
7.  Assemble the raviolis.
8. Layer fresh pasta sheets on parchment paper on baking sheets and then cut sheets into 12- 5" squares.  Keep all of the pasta covered with plastic wrap or a clean towel so it does not dry out.
9. Place the ricotta in a large ziplock bag and snip small corner to pipe the ricotta.  Pipe 6 small circles about 3 inches high to form a "nest" for the egg on top of 6 pasta squares.
10. Separate 6 large eggs, retaining the yolk and inserting them into the ricotta nests.
11. Top each egg with pasta square and press down to squeeze out air and seal edges as close to the ricotta as you can.  You can brush the bottom layer with the egg white around the edges if they are not sticking.
12. Carefully cut corners off of squares around each ravioli to form round raviolis.
13. Repeat process until all raviolis are formed.
14. Warm up the morel butter sauce and gather your garnishes of bacon, fried sage, and parmesan for plating.
15. Carefully drop raviolis, 3-4 at a time into the gently boiling water.  Time the cook for 1 ½ minutes each ravioli until the fresh pasta is just cooked.  You want the egg to remain runny.
16. Remove each ravioli and pat dry, place in pasta bowl or plate.  2 per serving, or 3 for a bigger appetite.  Repeat until all of the raviolis are cooked.
17. Plate by placing the raviolis in the bowl, top with warm morel butter sauce, chopped bacon, fried sage and sprinkle of parmesan.
18. The egg should still be runny and when it mixes with the ricotta and sauce... heaven!

Find more creative egg recipes like this Bacon Mushroom Zucchini Frittata at Sumptous Spoonful  

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I found the gastrique the most unique and delicious part of this dish.  The technique of melting the sugar first, adding the juices and vinegar, and then finishing with butter created a velvety and rich sauce.  I’ll make it again for sure!
Get the recipe at :  MasterChef: The Ultimate Cookbook
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