Roast me, Toast me

Ok, this is it. The last three shrimp. Bubba would be proud. Or maybe just glad, because he's tired of me talking about shrimp.

But today... it's not about the shrimp. It's about everything under it.

Roasted red pepper ravioli with white wine butter sauce, fresh peas and pan-fried shrimp

Preheat oven to 450°F. Arrange the red peppers, sliced onions, and jalapenos on a cookie sheet and roast in the oven. Turn halfway through, after about 15 minutes. Roast an additional 15 minutes.

Place vegetables in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off. Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp paring knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds.

In a food processor, add vegetables, chopped garlic, cumin, coriander, ground pepper, tumeric. Process, stopping occasionally to scrape down the sides of the bowl. Stream in 1/4 cup olive oil until the mixture is smooth, about 2 minutes.

Place 30 wonton wrappers on a clean dry working surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while working to prevent them from drying out. Put 1 tablespoon mixture in the center of 30 wonton wrappers. To cover, gently stretch another wonton over top, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a dry tray. Repeat with remaining wontons.

To cook the wontons: Gently put 5 wontons in simmering water, approximately 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat.