Shrimp & Lime Ravioli

Ingredients

• 300 g Pasta flour (durum wheat)
• 3 Eggs (for the dough)
• 1 Egg yolk (for the dough)
• 2 tbsp Water
• Salt (1 pinch for the dough)
• 1 bag Shrimp (approx. 250-300g)
• 2 Egg yolks (for the filling)
• 100 ml Heavy cream (heavy cream)
• 1 Lime (zest only)
• Salt (to taste for the filling)
• Pepper (to taste for the filling)
• Egg yolk (extra, for brushing the edges)

Steps

1. 1

   In a large bowl or on a clean work surface, combine the pasta flour, 3 eggs, 1 egg yolk, 2 tablespoons of water, and a pinch of salt.

2. 2

   Knead the dough thoroughly for approximately 5 to 8 minutes until smooth and elastic.

3. 3

   Wrap the dough in plastic wrap and place it in the refrigerator to rest for 30 minutes.

4. 4

   Prepare the filling by placing the shrimp, 2 egg yolks, 100ml heavy cream, lime zest, salt, and pepper into a blender or food processor.

5. 5

   Purée the mixture until smooth.

6. 6

   Roll out the rested pasta dough into thin sheets.

7. 7

   Place small dollops of the shrimp filling onto the dough sheets, spaced evenly apart.

8. 8

   Brush the edges around the filling with beaten egg yolk.

9. 9

   Fold the dough over to cover the filling and press down around the edges to seal, ensuring no air is trapped inside.

10. 10

    Cut out the individual ravioli using a pasta cutter or stamp.

11. 11

    Bring a large pot of salted water to a boil. Add the ravioli and cook for 5 minutes.

Notes

The author suggests using durum wheat flour for the best pasta texture. Ensure the shrimp are cleaned and deveined before blending.

Nutrition per serving

• main
• pasta
• seafood
• shrimp
• ravioli
• dinner
• homemade pasta