Ravioli stuffed with prawns
Whole kitchen in its salty proposal for the month of September invites us to prepare an Italian classic, stuffed pasta.
After two months of rest we revisit the proposals of Whole kitchen with more desire and to go Mouth opening this month touches stuffed pasta.
I really enjoy making pasta, it has nothing to do with the bought one and it's easy to do, I always thought it was very complicated but once I got with it I changed my mind, and if you have a better assistant than better, my husband and my eldest son always help me, although this time they left me alone with the dough.
And this is the result, I leave you a most appetizing recipe!
Ravioli stuffed with prawns (For 4 people)
For the dough:
300 gr. of flour
1 tablespoon of oil
1 teaspoon of salt
1 piece of ginger of 3 cm.
350 gr. of cooked and peeled prawns
1 tablespoon of soy sauce
For the sauce:
1 chilli pepper
1 red pepper
2 tablespoons of sesame oil
200 ml. of cooking cream
Mix the flour, eggs, oil and salt and knead until we have an elastic mass. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While we prepare the filling: Peel the onions and chop very fine.
Peel and grate the ginger. crushed in the mortar with a little salt.
Chop the prawns into small pieces.
Mix everything, add the egg, salt and soy sauce.
Then spread the dough with the rolling pin on a floured surface, until it has a thickness of about 2 mm ..
We are placing teaspoons of filling on a sheet of dough, put another sheet on top and cut with a cortapastas, I have done in several ways but the most I liked them, they were the ones I cut with a tiny mold.
In a pot we put salt water to boil, toss the ravioli and let it cook for 8-10 minutes.
For the sauce we will cut the pepper and the chilli pepper into small squares, which we fry in a pan with the sesame oil. lient I have had stuffed leftovers and I have also added it.
We add the cream, we pepper it to taste and we mix it well.
We serve the ravioli accompanied by the sauce.
Source: Pasta: Italian recipes easy, delicious and traditional.
I leave you these photos of all the elaboration.