John Myers
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Ravioli with Ricotta Shrimp Filling and Mushroom Vinaigrette
The perfect ravioli with ricotta shrimp filling and mushroom vinaigrette recipe with a picture and simple step-by-step instructions.
For the dough:
- 200 g Flour
- 50 g Semolina
- 2 tbsp Oil
- 1 Pr Salt
- 9 Pc. Egg yolk
For the filling:
- 80 g Ricotta
- 2 Pc. Garlic cloves
- 4 Pc. King prawns
- 1 Pc. Egg yolk
- Zhymian
- Parsley
- Basil
- Chili
For the vinagrette:
- 350 g Mushrooms fresh
- 2 Pc. Shallots
- 300 ml White balsamic vinegar
- Mushroom stock made from dried mushrooms (prepare beforehand)
ravioli
- Mix all ingredients together and knead into a dough. Divide the dough in half and let it rest for an hour.
- Chop all the ingredients for the filling as small as possible and mix with the ricotta and egg yolk. Season the mixture with chilli and salt.
- Roll the dough into thin sheets. Cover a lane with the filling and brush with egg yolk. Place the other lane on top and cut out the desired shapes. Cook the finished ravioli in plenty of salted water until they are al dente.
vinaigrette
- Finely chop the shallots and fry them with the mushrooms. Then take both out of the pan and pour the stock into the hot pan instead. Season this with vinegar. In another pan, fry plenty of fresh garlic in olive oil and add the desired amount of prawns. Add some lemon juice and fresh parsley to the prawns.
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