Ingredients
- 500 g red prawns
- 400 g 00 flour
- 5 medium eggs
- 1 untreated lime
- garlic
- anchovy sauce
- dry white wine
- butter
- extra virgin olive oil
- salt
- pink pepper
To prepare shrimp ravioli with anchovy sauce, pour the flour on a pastry board. Make a hole in the center and pour the eggs with a pinch of salt. With a fork, add them to the flour a little at a time. Then knead with your hands until you have obtained a compact and homogeneous dough dough.
You do rest the pasta from 30 minutes to 2 hours, in a bowl sealed with plastic wrap.
Shelled shrimp tails; keep your heads aside.
Chop prawn tails, season with a little oil, lime zest and some ground pink pepper; marinate them in the fridge for 40 minutes.
saute the heads of the shrimp in a pan with a little oil and 1 clove of garlic; blend with 1/2 glass of white wine and mash them with a spoon to let out the juices. Bring to a boil and cook covered, on low heat, for 30 minutes. If necessary, add a little water.
Prepare meanwhile, the ravioli (you will need to obtain about forty): roll out the dough into 2-3 mm thick sheets. Spread the marinated shrimp pulp in small portions (1 coffee spoon for each ravioli) on a sheet, 4-5 cm apart; cover the filling with a second sheet; to "stick" it, brush a little beaten egg white around the filling. Make the pastry adhere to the filling by pressing gently with the non-cutting part of a 3-4 cm ring. Cut the ravioli with a larger ring (ø 5-6 cm).
only the sauce made from the shrimp heads, add a knob of butter and let it thicken slightly; turn off and add 8 spoons of anchovy sauce.
Bake the prawns in unsalted water for 3-4 minutes.
season with the shrimp sauce and anchovy sauce and serve.
serve 5 to 7 ravioli per head: those that advance can be frozen.
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