Ravioli with shrimps in bisque sauce

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.

Wrap the dough in plastic and refrigerate for about 1 hour.

At this time, prepare the bisque sauce. Peel the shrimp and place the shells on a baking sheet.

Sprinkle with olive oil and bake in the oven for 10-15 minutes at 180 degrees.

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.

Add shrimp shells to the vegetables and pour in enough water to slightly cover the shells.

Add whiskey and sugar.

Simmer for 40–50 minutes. Remove from heat and blend.

Strain through a fine sieve. Add salt, ground pepper, bay leaf, and cook for another 5-10 minutes.

Take the dough and roll it out into a thin layer. Divide it into two parts.

Spread the filling — cottage cheese and peeled shrimp — on one layer. Cover with the second layer on top.

Seal the edges of the ravioli and cut them into portions with a knife.

Boil for 3-4 minutes in salted water.

Add sauce, a piece of butter, and pre-cooked ravioli to a heated pan. Heat everything well, stirring constantly over medium heat.

Add cherry tomatoes and warm a little more. Remove from heat and place on a plate.

Sprinkle grated Parmesan on top and garnish with basil leaves.