Ravioli with shrimps
6 servings
80 minutes
Shrimp ravioli is a true embodiment of Mediterranean gastronomy. This recipe transports us to the sunny shores of Italy, where delicate seafood combines with aromatic herbs and thin dough. The elastic dough creates the perfect base, enclosing a rich filling of shrimp, sheep cheese, and fresh lemon juice. Notes of basil and thyme give the dish a characteristic depth of flavor. The ravioli achieve special harmony thanks to a creamy sauce with added cheese that makes the texture tender and airy. They are served hot with abundant sauce to reveal the full spectrum of flavors. These ravioli are not just a dish but an immersion into the atmosphere of the Mediterranean where taste and aroma unite in an exquisite symphony.
1
Knead a stiff dough from flour, eggs, vegetable oil, and salt, gradually adding water to make the dough elastic. Cover with a towel and let it rest for 30 minutes.
- Wheat flour: 200 g
- Chicken egg: 3 pieces
- Water: 1 glass
- Vegetable oil: 1 tablespoon
- Salt: to taste
2
Prepare the filling. Mix finely chopped shrimp, crumbled sheep cheese, lemon juice, and parsley, 4 tablespoons of basil and thyme, and season with salt and pepper.
- Shrimps: 500 g
- Sheep cheese: 60 g
- Lemon juice: 1 tablespoon
- Chopped parsley: 2 tablespoons
- Basil: 10 tablespoons
- Chopped fresh thyme: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
3
Roll the dough thinly and cut it into 2 layers. Place the filling on one layer, 2-3 cm apart. Cover with the second layer, press the dough around the filling with your fingers, then cut into squares with a dough cutter.
4
Prepare the sauce. Reduce the cream by one third of its volume. Add the remaining crumbled cheese and blend with a mixer until smooth. Season with salt, pepper, and add the remaining basil.
- Cream 20%: 750 ml
- Hard cheese: 125 g
- Ground black pepper: to taste
- Salt: to taste
- Basil: 10 tablespoons
5
Boil the ravioli in salted boiling water for 5-7 minutes. Drizzle with sauce and serve.
- Salt: to taste