4 shrimp, cooked and chopped
2 TB. butter
1 medium egg
1 cup ricotta cheese
1 tsp. fresh oregano
1 tsp. lemon zest
salt and pepper to taste
1 cup reggiano parmigiano
1 small egg, whisked briefly to use as a wash
2 fresh pasta sheets
1 cup flour
4 large shrimp
1/2 cup heavy cream
1/4 cup vodka

First: Bake frozen puff pastry. Cut into 3" circles. Cut a 1" hole in the middle and hollow it out.

Make raviolis: Saute chopped shrimp in butter, then transfer to a food processor and add all the other ingredients except the parmigiano. Once mixture is smooth, add the parmigiano. Brush the egg wash over the pasta sheet, then drop scant teaspoonfuls of the filling across and down the surface of the pasta at 1" intervals. Cover with second pasta sheet, and use a pizza cutter to cut raviolis into size. With the tines of a fork, seal ravioli edges and flour lightly.

To make shrimp cardinale sauce: Dice one of the four shrimp, and sear all of them in a hot pan. Add vodka and cream and simmer for 5 minutes. Season with salt, pepper and oregano.

To assemble: Boil raviolis in simmering water for approx. 10 minutes. Drain. Make a circle of raviolis on a plate, place the puff pastry in the center, add the diced shrimp in the hollow, then place remaining three shrimp around and pour sauce over all. Garnish with 1/2 tsp. ossetra caviar and more oregano if desired.

NOTE: For flame effect, simply light the vodka once it has warmed in the pan, allow it to burn briefly, then extinguish by pouring the cream in.