Ravioli with shrimps and foie gras under shrimp sauce
2 servings
25 minutes
Ravioli with shrimp and foie gras in shrimp sauce is an exquisite dish of Italian cuisine that combines the delicate texture of pasta with the rich, intense flavor of the filling. Historically, ravioli originated in medieval Italy as a way to preserve meat and vegetables inside thin dough. In this recipe, noble foie gras adds creaminess and depth to the flavor, while tiger shrimp provide refined marine charm. The shrimp sauce made from aromatic vegetables, spices, and cognac harmoniously complements the dish, creating a rich flavor symphony. Ravioli can be served as a festive or restaurant dish that delights with its elegant combination of ingredients and aesthetic presentation. The taste is delicate, velvety, with subtle sweet-nutty notes of foie gras and deep sea freshness of shrimp.
1
We knead the dough from flour, yolk, olive oil, and water.
- Wheat flour: 150 g
- Egg yolk: 1 piece
- Olive oil: 10 ml
- Water: 150 ml
2
For the sauce, take carrots and onions in large pieces; sauté them in vegetable oil, add shrimp shells and tomato paste, fry everything together and pour in water. Boil for 15 minutes. Strain through a sieve. Place on the stove, add shrimp meat and salt. Blend the resulting broth. Put it back on the stove, add spices and cognac and bring to a boil.
- Carrot: 30 g
- Onion: 35 g
- Vegetable oil: 10 ml
- Tomato paste: 5 g
- Peeled shrimp: 40 g
- Salt: 2 g
- Cognac (brandy): 10 g
3
For the filling, we clean the tiger shrimp, then chop it finely with foie gras. We salt, pepper, and drizzle with squeezed lemon juice.
- Tiger prawns: 100 g
- Foie gras: 60 g
- Salt: 2 g
- Ground black pepper: 2 g
- Lemon: 1 piece
4
We make square ravioli with filling from the dough and boil them.
5
Place in the center of the plate and pour the sauce around the ravioli.
