February 28, 2024

🌸Wheat flour 270 g
🌸 3 chicken eggs
🌸Olive oil 1 tablespoon
🌸Egg yolk 1 pc
🌸 Butter 125 g
🌸 3 cloves of garlic
🌸Chopped plums 4 tablespoons
🌸 Vine 100 g
🌸Peeled shrimps 100g
🌸 Milk 375 ml
🌸Cream 300 ml
🌸 Dry white wine 125 ml
🌸 Grated parmesan 50 g

Sift the flour with a pinch of salt into a large bowl. Beat the eggs with 1 tablespoon of olive oil and 1 tablespoon of water and slowly mix with the flour. Knead well, roll into a ball and place in a buttered bowl. Cover with foil and set aside for 30 minutes.

Mix 50 grams of soft butter, chopped garlic, 2 tablespoons of parsley, finely chopped scallops and finely chopped shrimp.

Roll the dough very thinly into pieces, cut into small circles and spread with egg yolk mixed with 3 tablespoons. Place the filling on each circle and seal the edges well.

Cook the ravioli in boiling water with salt for about 6 minutes. Drain the water.

Melt the remaining butter in a pot, add the flour and fry over low heat for 2 minutes. Remove from heat, add milk, cream and wine. Return to heat and stir until the sauce thickens. Bring to a boil and cook for 5 minutes. Add Parmesan and remaining parsley. Remove from heat and serve with sauce.

Ready ravioli can be served with seafood sauce fried in a small amount of oil. To do this, double the number of mussels and shrimps needed, use 100 grams for the filling and another hundred for frying.

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