Yes you heard me right. Girl Scout cookies tucked into a savory shrimp ravioli. Make no mistake: this is not commonplace in our home. When I think cookies, I assume snack or dessert. Holiday treats even. Girl Scouts are about to sell their cookies in Washington State, and in an effort to bring awareness to ‘GIRL SCOUT COOKIES FOR SALE MARCH 2-18’, they reached out to a number of bloggers with a challenge: use our cookies to create a new recipe.
I receive a number of such requests in my inbox, and most are relegated to the tiny little delete button. Don’t get me wrong, I love getting hit up for recipe development, food contests and product reviews. I am just picky about what I commit to, and want them to be in line with my blog philosophy and brand. I especially love grassroots marketing for small, budding companies. And I go weak in the knees for a good cause; Girl Scouts makes a positive difference in the lives of many young girls.
It was hard to choose which cookie I wanted to play with (pictured from top: lemon cookies, Peanut Butter Patties, Samoas)—I kept picturing Samoas roughly chopped in homemade ice cream. And truth be told: I DID make a few batches of Samoas Bread Pudding. Which was quite fun and apparently my family didn’t mind tasting all my tests. Cookies could be built into trifles and grasshopper pies, embedded in chocolate cake or crushed and rolled in crepes. All good ideas.
But truth be told, I wanted to push the envelope and go savory. That was my bottom line. So I snagged a box of lemon cookies—which wanted to be wrapped into cheesecake and folded into blintzes—and instead I crushed them up and inserted them into ravioli.
1 cup flour
2 T semolina flour
1 tsp olive oil
2 eggs, room temp.
Pour flour into pile on counter—like a mountain. Next, make a hole in the middle—like a volcano. Crack the eggs, add the oil, S&P into the hole—like lava. Use your finger or a fork to mix up eggs really well. Slowly incorporate flour until a dough forms. When you have a glob of sticky dough, dust it in flour and knead it for a few minutes. If it is still a bit sticky, add a bit more flour. Put on counter under bowl, so you cover the dough, to let it rest 10 min. Put flour on board and roll your dough OR roll it using a pasta maker. Ravioli should be rolled to a #5 setting on your pasta maker. Nice and thin, but still enough thickness to wrap around a filling (and not fall apart in boiling water).
Shrimp & Lemon Cookie Filling
2 cup cooked shrimp (roughly chopped)
coarse salt and coarse white pepper
1/4 cup goat cheese
1/4 cup ricotta
1/3 cup bread crumbs
3 T lemon Girl Scout Cookies
1/4 cup parsley
2 T chives
zest and juice of one lemon
optional garnish: extra parsley, chives and Parmesan
In a bowl, combine everything. Blend. Roll out dough, place rounded tsp 2 inches apart on long piece of rolled out dough. Wet edges—in between filling as well as along the long edges. Place second long piece of dough on top, pressing near filling so you don’t have air pockets. Trim into ravioli squares, using either a knife or pasta roller. Cook in just-boiling salted water for a few minutes, then remove with a slotted spoon. Add to cream sauce (recipe follows), toss, plate, sprinkle with additional parsley and/or chives and serve.
Lemon Cream Sauce
3 garlic cloves, minced
1 small shallot, minced
Fresh ground Salt and Pepper
1 lemon, zest and juice
1 cup chicken stock
1 1/2 cups cream
Saute cloves and shallot in olive oil over [just below] medium heat 5-7 minutes, until they start to caramelize. Add salt, pepper, lemon zest and stir to blend. Add stock and let simmer 1o or so minutes, until it reduces by half. Add cream and let simmer for 15-20 minutes, until it begins to thicken. Squeeze in juice from half a lemon and stir to blend. Add hot ravioli to mixture and toss to coat. Plate and serve.
Girl Scout Story from my friend Melany. Girl Scout Facebook Page. Girl Scout Tweets. Rules for this contest. Support the Girl Scouts and buy cookies (this March 2 – 18; find cookies near you)!! Win win!