Tony's Table: The Tangled Vine's Shrimp And Basil Ravioli

If you're looking for a great meal using seasonal ingredients, fresh pasta and a simple recipe to cook it all up, CBS 2's Tony Tantillo has the dish for you: shrimp and basil ravioli courtesy of The Tangled Vine on the Upper West Side. Here's the recipe for this week's Tony's Table:

Ingredients:

4 pieces shrimp ravioli (homemade best, otherwise store bought)
4oz fish stock (can sub clam juice if not too salty)
5 pieces mussels
6oz fresh tomato sauce (recipe below)
1 tablespoon preserved lemon (can just use lemon juice instead and some lemon zest)
4 leaves fresh basil (torn)
a few grinds of fresh black peppercorn, salt to taste

Directions:

1) Bring pot of salted water to a boil and drop in 4 pieces of ravioli. Set timer for 3 minutes.

2) Add fish stock to a warm saute pan and reduce liquid by half. Add mussels and tomato sauce and bring to a simmer. Cover the pan so that the mussels steam and open up.

3) Add preserved lemon, lemon juice and basil.

4) Add ravioli to pan with sauce and cook for 30 seconds. Adjust seasoning with salt and pepper, and more lemon juice if needed.

Fresh tomato sauce:

1/2 a spanish onion (small dice)
6 cloves garlic (minced)
8 vine ripe tomatoes, grated on cheese grater
4oz extra virgin olive oil
1/2 cup white wine
1/2 bunch fresh basil
1/2 bunch fresh oregano

Sweat onions and garlic in olive oil on low heat for 12 minutes until tender, then add white wine and cook until almost evaporated. Add tomatoes and cook on low heat for 30 minutes until most of moisture cooks out, then steep with herbs for 5 more minutes and reserve. Season with salt and pepper.