Shrimp and Tortellini Salad with Sauce Ravigote

I don’t know about you, but when summer (think backyard cookouts, picnics etc.) arrives, my thoughts turn to pasta salads.

Last summer, not wanting to let the leftover Ravigote Sauce I made for the Crabmeat Ravigote Stuffed Tomato recipe I created to take advantage of Creole tomato season go to waste, I came up with a simple, yet delicious, salad made with shrimp and cheese tortellini to bring to my young cousin Ayana’s summer birthday dinner. The zesty Ravigote’s name is from the French word Ravigoter (meaning to refresh or reinvigorate), a hint as to how perfect it is for a cool summer meal.

Ravigote is a classic French sauce, “Creolized” with Creole mustard and a bit of horseradish, that you’ll see in many preparations – especially those involving seafood – around New Orleans restaurants. In fact, the local restaurant critic and food writer, Tom Fitzmorris has written that Crabmeat Ravigote, along with Shrimp Remoulade, are the two most popular cold appetizers in traditional New Orleans restaurants. And Ti Adelaide Martin, of Commander’s Palace, wrote in The Commander’s Kitchen cookbook the sauce “has long been a favorite in New Orleans and at Commander’s. The oldest Commander’s menus featured Crabmeat Ravigote… anything that has survived that long on our constantly evolving menu is a classic and a local favorite.”

So a new dish for my repertoire is born, and it’s definitely a keeper.

Shrimp and Tortellini Salad with Sauce Ravigote

This recipe is versatile. You can mix in whatever vegetables you have on hand – artichoke hearts and slow oven roasted cherry tomatoes would be excellent!
Makes 6 servings

-1 pound cheese tortellini, cooked and cooled slightly
-1/2 pound cooked shrimp, split in half
-1 small bunch asparagus (@8-9 spears), roasted and cut into 1/2 inch pieces
-1/2 large red or yellow bell pepper, roasted, peeled and cut into 1/2 inch dice
-1/2 cup Ravigote Sauce
-Parsley, basil and or chives to garnish, snipped

Combine together the tortellini, shrimp, asparagus and roasted pepper in a large bowl. Gently mix in the Ravigote. Garnish with snipped herbs.

Sauce Ravigote

There are many variations of this sauce but this is my favorite version (of course.)

-1 egg
-Juice of 1/2 a lemon
-1/2 cup Creole mustard
-2 cups vegetable oil
-1 teaspoon prepared horseradish
-1/2 teaspoon hot sauce
-2 tablespoons capers
-4 scallions, chopped
-Chiffonade of 2-3 large basil leaves
-1 tablespoon parsley, chopped
-A healthy pinch of freshly ground white pepper

1. Add the egg to the bowl of a food processor and pour the lemon juice over it. Let stand for one minute, then add the mustard.
2. Turn on the food processor, and dribble the oil in slowly through the feeder tube.
3. Stir in the remaining ingredients.

Enjoy!