Black ravioli with shrimp filling in yellow and black sauce

Ingredients for 6 servings:

• 150 g flour
• 50 g flour (durum wheat flour)
• 2 egg yolks
• 1 egg(s) and 8 g squid ink (Nero di seppia)
• 1 tsp olive oil
• 1 pinch of salt
• 10 shrimp(s), large, fresh, raw, with shells
• 10 leaves of fresh basil
• 1 shallot(s) and
• 1 garlic clove(s), finely chopped and sautéed in 1 tbsp butter
• ½ lime(s), juice
• ½ lemon(s), grated peel
• 1 egg white
• salt and pepper
• 1 tbsp olive oil and the shells of the 10 headless shrimp
• 1 shallot(s)
• 1 garlic clove(s)
• 100 ml white wine
• 150 ml fish stock
• 25 ml vermouth (Noilly Prat)
• 150 g cream
• 2 packs of saffron, small sachets
• salt and pepper
• 1 pinch(s) of red pepper and 4 g of black pepper
• 6 prawns, raw, whole with head
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Ravioli black seppia with ripened Gamberi

First, knead all the ingredients together to form the dough, diluting the ink with an equal amount of water if necessary. Once all the ingredients are well blended and the dough has become elastic, wrap it in wax paper and let it rest for about 1 hour. Now, remove the shells from the shrimp (save the shells!), remove the intestines, chop the shrimp, and blend them in a blender with all the other ingredients for the filling until you get a firm paste. Using a pasta machine, roll out the dough into several sheets and make 3 ravioli with the filling per person. One large ravioli per person is also possible. Now, make the yellow sauce by frying the reserved shrimp shells in oil with the shallot and garlic clove, adding the stock, wine, and Noilly Prat, reducing everything to about 1/3, passing it through a sieve, adding the cream, reducing again to about 100 ml, and seasoning with salt and pepper. Now put about 1/3 of the sauce into a separate pot and set aside. Mix in the saffron and red pepper and reduce to about 12 tablespoons. For the black sauce, mix the diverted amount with the ink and reduce to almost 6 tablespoons. Cook the 6 whole prawns in the salted pasta water for about 1 minute, remove with a slotted spoon and fry in olive oil for 3 minutes until done, season with salt and pepper. During this time, also cook the ravioli. To serve, spread a tablespoon of yellow sauce on one side of each plate, place a large ravioli or 2-3 smaller ravioli on top and drizzle with another tablespoon of yellow sauce. Place a king prawn next to each plate and drizzle with the black sauce, 1 tablespoon per portion.