🍰 Homemade Ricotta Ravioli with Coral Shrimp

Name: Homemade Ricotta Ravioli with Coral Shrimp
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g flour (and flour for working); 3 eggs; salt; 4 tbsp olive oil; 1 egg; 1 onion; 2 garlic cloves; 200 g ricotta; 50 g grated parmesan; 2 tbsp breadcrumbs; 1 dash lemon juice; 1 pinch organic lemon zest; salt; pepper (from the mill); 8 scampi; 12 large prawns; 200 g cherry tomatoes; 2 sprigs rosemary; 100 g black olives (pitted to taste); salt; 2 tbsp olive oil; 2 tbsp butter; 2 tbsp lemon juice; pepper (from the mill); 2 tbsp grated parmesan

1016 kcal · 30 min · 4 servings

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Ingredients

350 g flour (and flour for working)
3 eggs
salt
4 tbsp olive oil
1 egg
1 onion
2 garlic cloves
200 g ricotta
50 g grated parmesan
2 tbsp breadcrumbs
1 dash lemon juice
1 pinch organic lemon zest
salt
pepper (from the mill)
8 scampi
12 large prawns
200 g cherry tomatoes
2 sprigs rosemary
100 g black olives (pitted to taste)
salt
2 tbsp olive oil
2 tbsp butter
2 tbsp lemon juice
pepper (from the mill)
2 tbsp grated parmesan

Instructions

1. Sift the flour onto a clean work surface.
2. Press a well into the center of the flour with your hand.
3. Whisk the eggs in a separate bowl.
4. Season the eggs with salt and stir in the olive oil.
5. Pour the egg mixture into the well in the flour.
6. Slowly mix the flour from the edges into the liquid using your fingers.
7. Knead the dough vigorously until it is smooth and pliable.
8. If necessary, add a little more flour or water to achieve the right consistency.
9. Wrap the dough tightly in plastic wrap.
10. Let the dough rest for about 30 minutes.
11. Separate an egg by carefully separating the yolk from the white.
12. Peel an onion and dice it very finely.
13. Peel a garlic clove and press it through a garlic press.
14. Take ricotta from the package and drain it well so it is not too wet.
15. Mix the drained ricotta, the yolk, the onion, the garlic, parmesan, and breadcrumbs in a bowl.
16. Season the filling with lemon juice, lemon zest, salt, and pepper.
17. Roll out the dough in portions on a floured surface or with a pasta machine to a thickness of about 1-2 mm.
18. Place about one teaspoon of filling at regular intervals onto the dough.
19. Brush the dough around the filling with the egg white.
20. Cut out the ravioli using a round cutter (about 6 cm in diameter).
21. Fold the dough ravioli into half-moon shapes.
22. Lightly dust the finished ravioli with flour and let them rest on the work surface.
23. Remove the tails of the coral shrimp (scampi), peel them, and remove the vein.
24. Break off the claws of the coral shrimp.
25. Rinse the coral shrimp and pat them dry.
26. Peel the prawns up to the last tail segment and remove the vein.
27. Rinse the prawns and pat them dry.
28. Wash the tomatoes and remove any tough spots.
29. Rinse the rosemary, pat it dry, and pick the needles off the stems.
30. Let the olives drain well.
31. Bring water to a boil in a large pot and add salt.
32. Add the ravioli to the boiling water.
33. Cook the ravioli over low heat (simmering) for 4-5 minutes.
34. Heat oil in a large frying pan.
35. Fry the coral shrimp with the claws and the prawns for about 2 minutes until golden brown.
36. Add the rosemary, tomatoes, butter, lemon juice, and olives to the pan.
37. Season the dish lightly with salt and pepper.
38. Finish cooking everything together for 2-3 minutes.
39. Remove the ravioli from the water and let them drain well.
40. Gently fold the ravioli into the pan with the seafood vegetables.
41. Sprinkle grated parmesan over the dish.
42. Serve the ravioli immediately while warm.

Nutrition per serving

kcal: 1016
Protein: 73 g · Fett/Fat: 46 g · Carbs: 76 g