Coldwater shrimps ravioli
Coldwater shrimps ravioli
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Ingredients
For 4 people
Cream
- 400 grams wheat flour
- 1 small bunch of dill
- 4 eggs
- 800 grams peeled coldwater shrimps
- 2 /3 tsp of salt
- 0.5 tsp of salt
- 50 grams butter
Coldwater shrimps ravioli Directions
- Knead the dough of wheat, eggs and salt, cover with a towel and set aside.
- Finely chop and mix 650 g of peeled COLDWATER SHRIMPS and dill.
- Split the dough into two pieces. Roll them to the thin layers. Cut layers into the bands, 5 cm wide. Put the neat portions of stuffing on the half of the bands. Cover with other band, cut and press down the edges of ravioli. Set aside for 10-15 minutes to dry.
- Toast the remaining 150 g of peeled shrimps with butter. Boil the ravioli for 4 minutes. Decorate cooked ravioli, strewing them with toasted shrimps. Serve.
- Instead of strewing with toasted shrimps, you can pour ravioli with bisque sauce
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