Homemade Ravioli with Crayfish Filling

1. FOREWORD: I had made two different colored noodle / pasta doughs, one of which was tortellini, with a different filling, and these delicious ravioli. You can find the recipe for the orange dough here <<>>, or in my KB. 😉 Can be made well as a reserve, or also freeze individual pasta dough sheets for further processing, for all possible types of pasta that you want to make later. 😉

Noodle / pasta dough:

1. Put the flour on a work surface, mix with salt and make a well in the middle. Add the whisked eggs and oil and mix everything first and then gradually add the water and knead with your hands to form a smooth, supple, shiny dough. Or process the whole thing with a food processor, in the same order. Now wrap the dough in cling film and let it rest for at least half an hour.

Crayfish filling:

1. Sweat finely chopped onion and garlic in olive oil, add finely chopped crayfish meat, sweat briefly, add herbs and deglaze with white wine and reduce until the wine has almost completely evaporated. Let the whole thing cool down!
2. Mix the ricotta with Parmesan, mix in the crayfish meat mixture and season with salt and pepper to taste and refrigerate until further processing.

Shape raviolis:

1. Cut the dough into six to eight pieces on a floured work surface and shape into a thin sheet in the pasta machine, or roll out very thinly with a rolling pin. If you are using the pasta machine, you should start at level 1 of the roller setting. Roll the dough through, fold it from both sides, from the outside to the middle and repeat this a few times before going to the next roller setting. From now on it is sufficient to roll the dough through only once with each further setting, whereby the dough sheet is repeatedly lightly floured. Most of the time, for raviolis, you go up to roller setting
2. Cover the dough with a pile of the filling, approx. 4-5 cm apart. Use a pastry wheel to cut the dough in the middle between the two fillings. Moisten the dough on the front half of the dough and on the side of the filling with a finger moistened in water, fold on top of each other, first pressing directly around the filling so that no air bubbles form and then press the dough further and, for example, use the pastry wheel to create the desired shape to cut. Now repeat the whole thing over and over again. TIP: Can also be frozen in portions, first freezing the raw raviolis next to each other in a can and as soon as they are frozen, they can be stowed in a bag or stacked on top of each other in a can and frozen.

Tomato and Mushroom Sauce:

1. Cut the mushrooms into the desired pieces or slices, drain the stick sponges, rinse again with water and allow to drain.
2. Briefly sauté the finely chopped onion and garlic in the olive oil, add the mushrooms and sauté. Add the stick sponges, mix with the piri piri chili oil (KB), or 1 pinch of chili flakes, season with salt and pepper, add the herbs and shortly afterwards deglaze with the white wine and simmer briefly.
3. Add the passé tomatoes and tomato pieces, stir and simmer for about 15 minutes. Now add Cremefine or cream, stir and let simmer for about 5 minutes and season again and possibly stir in 1 teaspoon of butter, (which I forgot and was good;))))
4. Bring the salted water to the boil in a large saucepan, as soon as it boils, reduce the temperature a little and then add the raviolis to the boiling water. As soon as they swim up, leave there for another 2-3 minutes (try) and then scoop out and serve on a plate with the sauce and freshly grated Parmesan.
5. The pictures didn’t turn out so pretty, but the taste was all the better! ;)))
6. Bon appetit !!! Bom Apetite !!!