This large heart is a classic fusion of East and West cuisine blending stir fried shrimp, shredded coconut and coconut milk in a classic ravioli format to create a presentation to highlight any special occasion. This filling is surrounded by thinly rolled egg heart-shaped pasta.
 
Origin: Nuovo Pasta in Connecticut
 
Cooking Tips: Stuffed pasta is best if cooked from a frozen state. After opening the pasta case, place in a zip lock bag in the freezer until ready to cook.

In a large saucepan or stockpot bring salted water to a rolling boil. Cook for 6-8 minutes. Stir immediately to avoid pasta from sticking to the bottom of the pot (which causes breakage.)

Specifications: Each order is for 5 lbs of pasta. There are 80 large hearts in each box (which is about 15 portions.)

Shipping Method: Fedex Overnight

Recipe Idea:

Lime and Galangal Butter Sauce

1 small clove garlic, minced or pressed
1 shallot, finely chopped
1 tablespoon fresh galangal (Thai ginger), finely grated*
½ cup dry white wine
4 tablespoons butter, cut into tablespoon-size pieces
zest of 1 lime, finely grated
1 tablespoon lime juice
Sea salt and freshly ground black pepper, to taste
1 tablespoon finely chopped fresh cilantro

*if galangal is unavailable, use fresh gingerroot

Note: zest lime before juicing

Combine garlic, shallot, galangal, and wine in small heavy saucepan. Bring to simmer and reduce liquid to about 2 tablespoons. Remove from heat and whisk in butter, one pat at a time, adding each piece as the previous one has just melted. Rewarm sauce briefly and gently over low heat to aid in melting, if necessary, taking caution not to over heat sauce, as overheating may cause sauce to curdle. Once butter is incorporated, stir in zest and lime juice. Season to taste with salt and pepper.

Place freshly cooked and drained ravioli in large bowl. Toss with butter sauce. Divide among plates and pour any remaining sauce over. Sprinkle with chopped cilantro.

Makes sauce for 2 servings ravioli.