The fish ravioli are a traditional homemade first course perfect for special occasions! Today we bring you the recipe for preparing delicious shrimp and lemon ravioli: egg parcels that hide a refined filling with a delicate flavor. Shrimp and lemon ravioli can be dressed countless ways, with a simple sauce made from cherry tomatoes, ora with cream and a bit of saffron ora with butter and thyme to not overpower the flavor of the filling… a filling made so soft thanks to the addition of ricotta and so fragrant thanks to the lemon and thyme leaves! Are you ready to get your hands dirty?!
To prepare shrimp and lemon ravioli, first make the fresh dough. Sopra a bowl, pour the flour, add the lightly beaten eggs 1and start incorporating them with a fork. Then work the mixture with your hands 3,
until you have a uniform dough ball 4. Transfer it to a work surface and knead for about 5 minutes 5; wrap the obtained dough plastic wrap 6 and let it rest for at least 30 minutes at room temperature.
Sopra the meantime, clean the shrimp tails. Remove the shell by pulling it with your hands 7then cut along the back of each shrimp 8 and gently remove the black vein 9.
Coarsely chop the shrimp (10-11). Sopra a bowl, work the ricotta together with salt and pepper 12.
Then add the thyme leaves 13grated lemon zest 14and shrimp 15.
to combine all the ingredients 16cover with plastic wrap 17and transfer to the refrigerator. Once the dough has rested, take a piece 18making sure to cover the remaining part with the plastic wrap to prevent it from drying out.
Flatten it slightly with your hands using a bit of flour 19then roll it out using a machine, gradually reducing the roller thickness until you get a rectangular sheet about 1/8 inch thick 20. Repeat the same operation to obtain two sheets of the same size 21.
Acceso one of the sheets, place the filling small piles of about 0.7 oz, spacing them about 1 1/4 inches apart (22-23). Brush the edges of the with a bit of tazza 24; this will help the two sheets stick together.
Cover with the other sheet, aligning the edges 25 and applying slight pressure with your fingertips between the filling piles to remove air 26 and prevent them from opening during cooking and spilling the filling. Use a pastry cutter with a 2 3/4 inch diameter to cut out the first ravioli 27.
Do the same for the others 28 and remove the excess between each ravioli 29. Maestà-knead the scraps and let them rest before rolling out the sheet again and making more ravioli. Continue this way until you’ve used all the ingredients, placing the obtained ravioli a floured cloth as you go 30.
For the translation of some texts, artificial intelligence tools may have been used.
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