Ingredients
- 220 g 00 flour
- 200 g ricotta
- 100 g grated pecorino cheese
- 80 g wholemeal flour
- 3 g turmeric
- 12 pcs red prawn tails
- 4 pcs yolks
- 2 pcs eggs
- dry white wine
- salmon roe
Ingredients For the cream
- 300 g diced potatoes
- 10 g chopped shallots
- 4 pcs black cabbage leaves
- 1 pc clove of garlic
- extra virgin olive oil
- salt
- pepper
For the recipe for prawn and pecorino cappellacci in potato cream, mix the flours with the yolks, eggs, turmeric and a splash of white wine. Make a dough, wrap it in baking paper and put it to rest in the fridge for 30 minutes.
Prepare the filling by mixing the ricotta with the pecorino cheese, salt, pepper and the tails of 4 prawns cut into very small pieces. Roll out the dough into thin sheets, divide it into squares of 6-7 cm on each side and distribute a nut of filling on each one; moisten the edges of the squares, fold them in a triangle along the diagonal and match the ends by closing the caps.
FOR THE CREAM: Place the black cabbage leaves, without rib, on a plate lined with parchment paper and let them dry in the oven at 70 ° C for 40 minutes. Remove from the oven and blend them until you get a powder. Boil the diced potatoes for 12-15 minutes. Brown the shallot and 1/2 clove of garlic in 3 tablespoons of oil for 2-3 minutes.
Drain the potatoes and blend them with the garlic and shallot flavored oil, a pinch of black cabbage powder, salt and pepper. Sear the other prawns in a pan with a drizzle of oil and keep them warm. Boil the ravioli in abundant salted boiling water, drain and season with a drizzle of oil. Spread them on the plates, on the potato cream, and complete with the black cabbage powder, the seared prawns and 1 teaspoon of salmon eggs.
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