Ravioli with shrimp

DIFFICULTY medium
TIME PREPARATION 90 min
TIME COOK
EQUIPMENT Pasta Maker, 1 Bolw, 1 pan
CATEGORY First dish





INGREDIENTS for 6 persons
Fresh pasta
3 eggs
300 grams of flour (preferably wheat)
Sale
Stuffing
3 small sweet onions
1 / 2 bream
8 shrimp tails
chives (fresh is better but it's OK to dry)
salt and pepper
extra virgin olive oil
50 grams grated Parmesan
For the sauce
8 prawns
pink pepper
Brandy
Butter
Salt and pepper
DIRECTIONS
For the filling
Cook the mullet in the oven with rosemary, salt, pepper and a bit 'of oil, for about 10-12 minutes.
Remove from oven and let cool
Strip the flesh off (eliminating very well all the bones and skin)
Cut the onions into thin slices and add a little mullet 'oil salt and pepper and cook until the onion is well cooked (but never get it toasted)
If the mixture sticks to add a bit of vegetable broth (or hot water)
At the end add the prawns cleaned and cut into small pieces
Cook for a few minutes
To cool
Add the Parmesan, the egg with salt pepper and chives
Refrigerate for 1 hour
For Pasta
Fast method with mixtures
put all ingredients in the dough
When the pasta is ready to close in a container (or wrap with plastic food) so that it does not dry
Cut small pieces and work with the machine to make the dough until you get the sheets (The dough should be thin. I use the thickness No. 1)
Roll out the dough and place the filling (a ball the size of about 3 cm in diameter) at a distance of 3 / 4 cm.
Cover with another sheet and close the dough very well
It 'very important that there is no air inside the ravioli otherwise could burst during cooking
Separate individual ravioli and give them the shape they want (if I made them using a simple round bowl you to create the shape and size, and after I cut them with the appropriate wheel to paste)
For the sauce
Clean the prawns and wash them
Dissolve a little 'butter over high heat, add the prawns with pepper rose after 2 minutes add the brandy cook for 3 minutes (until it has thickened the sauce)
Be careful not to overcook otherwise the shrimp will become tough
Cook the ravioli in salted water for about 7 to 9 minutes (depends on pulp)
To know when they are ready I usually make some ravioli in more testers to test the consistency
When they are cooked arrange on a plate and pour over the sauce


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