Ravioli with scampi filling à la JaSi

Ingredients for 2 servings:

• 5 tomatoes, peeled
• 10 sugar snap peas, cut into strips
• 1 onion(s), finely diced
• 2 cloves garlic, finely chopped
• 2 tbsp oil (sesame oil)
• Salt
• Pepper, from the mill
• Fondor
• Soy sauce
• Curry, (Marsala)
• Basil leaves, fresh
• 15 scampi, tails removed, cut into small slices
• 2 spring onions, cut into fine rings
• 1 clove(s) garlic, finely chopped
• Lemon(s) – peel, grated
• Lemon juice, a few dashes
• 1 ½ tbsp oil (pumpkin seed oil)
• 500 g flour
• 4 eggs
• 4 tbsp water
• 1 tsp salt
• 200 g cheese (Pecorino), finely grated
• 10 scampi, fried

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

homemade ravioli with scampi stuffing

First, of course, the chef gets a sip of red wine! Prepare the tomato sauce: Soak the tomatoes in hot water for about 10 minutes. Then, peel the skins with a fine knife, quarter the peeled tomatoes, and set aside. Finely dice an onion and press the garlic cloves with a garlic press. Finely chop the snow peas. Heat oil in a pan, sauté the onion, garlic, and snow peas. Add the quartered tomatoes and simmer for about 15 minutes. Season to taste. For the pasta dough: Whisk together 500g flour and 4 eggs, dissolve the salt in the water, and add. At this point, it will be quite difficult to continue whisking the dough, so it’s best to use your hands to mix it thoroughly. This takes about 10 minutes, and you’ll have a smooth dough. Let the dough rest in cling film for about 30 minutes. For the scampi stuffing: Cut the prepared and tailed scampi into small pieces. Now add the finely chopped garlic clove, grated lemon zest, lemon juice, spices, and pumpkin seed oil to the scampi and puree everything with a hand blender. Only then add the finely sliced ​​spring onions and mix them with the scampi stuffing. In the meantime, the dough has risen, so roll it out very thinly (this is important!) on a floured surface. Cut out circles using a glass or a ravioli mold. Place the scampi stuffing directly in the center of these small flatbreads, brush the edges with water, fold them over, and press down with a fork. With the ravioli molds, you don’t have to press down with a fork. Now place the ravioli on a board or plate and cover with a damp cloth to prevent them from drying out. Meanwhile, bring about 2 liters of water to a boil, add the ravioli, and let it cook for about 8-10 minutes. When the little things rise to the top, remove them with a slotted spoon, arrange them on a plate, pour the tomato sauce over them, sprinkle with grated cheese, and garnish with a few basil leaves and the remaining scampi, which you somehow managed to cook in a pan with oil. Et voilà, a delicious meal is ready! Enjoy!