Scampi ravioli with salted lemon and coriander

Ingredients for 4 servings:

• 2 lemon(s), untreated
• 250 g salt
• 1 liter of water
• 500 g flour
• 5 large eggs
• 1 pinch of salt
• 1 pinch of nutmeg
• 1 tbsp olive oil
• 500 g scampi (scampi tails)
• 2 egg whites
• 200 ml cream, sweet
• 2 cloves garlic
• 100 g shallot(s)
• 4 tsp coriander leaves
• 1 tbsp butter
• 2 tsp. Thai curry paste, green
• 2 pinches of cayenne pepper
• 2 tsp soy sauce
• 2 tsp sesame oil
• 2 pinches of ginger, grated
• 2 egg yolks
• 100 g butter
• 4 tbsp coriander greens, finely chopped
• salt and pepper

Instructions

Working time approx. 2 hours; Rest period approx. 42 days 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 42 days 3 hours 10 minutes

If you don’t have any salted lemons on hand, you’ll need to plan a month and a half in advance. Boil the water and dissolve the salt completely. Once cooled, cut the lemon peels deeply crosswise several times, place them in a jar, and pour the brine over them. Since the lemons will rise to the top, the jar shouldn’t be too large, so the liquid reaches right up to the lid. Seal and let it sit in a cool place for six weeks. For the pasta dough, knead the flour with the eggs, salt, and nutmeg until you have a smooth dough. If the dough is too dry, gradually add more olive oil. Wrap the finished dough in plastic wrap and let it rest in the refrigerator for at least an hour. Using a hand blender, blend half of the scampi tails with the egg whites until finely blended. Slowly add the cream until you have a smooth, thick cream. It’s important that all ingredients are processed while still ice cold. Return the finished mixture to the refrigerator. Finely chop the garlic, shallots, and coriander leaves. Cut the remaining scampi into small cubes and sauté the ingredients in butter. Allow to cool and mix with the scampi cream. Add the Thai curry, cayenne pepper, ginger, soy sauce, and sesame oil, and season with salt and pepper. Roll out the pasta dough as thinly as possible using a pasta machine, at least at speed 5. Using a teaspoon, place small heaps of the scampi mixture on half of the sheets of dough, leaving enough space for the chosen cutter. Beat the egg yolk and brush the dough around the filling. Place another sheet of dough on top, press it down around the filling, and cut out the ravioli. Press the edges together firmly, making sure there is as little air as possible in the pasta pockets. Dry the lemons, thinly slice off the zest, and cut into fine cubes. Sauté in the butter. Let the ravioli cook for a few minutes in lightly boiling salted water. When they rise to the surface, drain and toss in the hot butter along with the coriander. Season with salt and pepper. Serve on warmed plates and drizzle with the butter sauce. For a particularly sophisticated aesthetic, garnish the plate with fried coriander leaves.