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Ravioli with Ricotta Shrimp Filling and Mushroom Vinaigrette

5 from 3 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 206 kcal

Ingredients
 

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)

Instructions
 

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.

Nutrition

Serving: 100gCalories: 206kcalCarbohydrates: 21.1gProtein: 6.5gFat: 10.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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