Ravioli with shrimps in bisque sauce
6 servings
40 minutes
The recipe was shared with us by Denis Astakhov, chef of The Dubliner.
1
Mix flour, egg yolks, and 20 grams of olive oil in a dough mixer for 8-10 minutes. Add salt to taste and mix again.
- Wheat flour: 150 g
- Semola (durum wheat semolina flour): 100 g
- Egg yolk: 100 g
- Olive oil: 50 ml
- Salt: to taste
2
Wrap the dough in plastic and refrigerate for about 1 hour.
3
At this time, prepare the bisque sauce. Peel the shrimp and place the shells on a baking sheet.
- Shrimp: 40 g
- Prawn (shrimp) shells: 500 g
4
Sprinkle with olive oil and bake in the oven for 10-15 minutes at 180 degrees.
- Olive oil: 50 ml
5
Chop onion, carrot, garlic, and celery root randomly. Fry in olive oil until the vegetables are soft. Then add tomato paste, tomatoes, and sauté for another 10 minutes.
- Onion: 450 g
- Carrot: 500 g
- Garlic: 15 g
- Celeriac: 150 g
- Vegetable oil: 100 ml
- Tomato paste: 300 g
- Tomatoes: 250 g
6
Add shrimp shells to the vegetables and pour in enough water to slightly cover the shells.
- Prawn (shrimp) shells: 500 g
- Water: 2 l
7
Add whiskey and sugar.
- Whisky: 50 ml
- Sugar: 30 g
8
Simmer for 40–50 minutes. Remove from heat and blend.
9
Strain through a fine sieve. Add salt, ground pepper, bay leaf, and cook for another 5-10 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 g
10
Take the dough and roll it out into a thin layer. Divide it into two parts.
11
Spread the filling — cottage cheese and peeled shrimp — on one layer. Cover with the second layer on top.
- Cream cheese (curd cheese spread): 40 g
- Shrimp: 40 g
12
Seal the edges of the ravioli and cut them into portions with a knife.
13
Boil for 3-4 minutes in salted water.
- Salt: to taste
14
Add sauce, a piece of butter, and pre-cooked ravioli to a heated pan. Heat everything well, stirring constantly over medium heat.
- Cherry tomatoes: 8 pieces
- Parmesan (Parmigiano Reggiano): to taste
- Basil: to taste
15
Add cherry tomatoes and warm a little more. Remove from heat and place on a plate.
16
Sprinkle grated Parmesan on top and garnish with basil leaves.
