Recipe challenge Round 1, week 4: Fortune Fish Key West pink shrimp
William Babiarz: When I read the email with my secret ingredients my first thought was, “Why couldn't I have gotten pork chops and blueberries?!” When I read those in the paper earlier in the week, I knew immediately what I would do ... kind of like knowing all the Jeopardy answers when you're watching from home.
After thinking about it for a while, a dish started to come together in my head. I had one nagging problem ... the ravioli. The other three secret ingredients screamed Asian to me, and I just couldn't figure out how to work in an ingredient that is so obviously Italian.
After some brainstorming I figured out some easy steps to make these freezer staples different and somehow actually Asian. I think adults and kids alike will enjoy the twist on the often-served ravioli and they just may turn out to be a fan favorite with the delicious dipping sauce
Anthony Barone: I started by beating my head against the wall trying to figure out how to fuse peanut butter and ravioli with cheese. I've always liked an Asian peanut sauce so I knew that would work well with the shrimp and edamame but how to blend that with the pasta. So I decided to bridge the flavors of a spicy peanut sauce with the cool flavors of tropical salsa.
To keep the Asian theme I cooked the ravioli pot sticker-style. The crushed banana chips on top not only ties well with the peanut sauce but looks like a paramesean cheese over the pasta.