Drive away with green broad beans and ricotta
5 recipes
Shrimp and zucchini ravioli
ingredients
servings
2
Type 00 wheat flour
200 oz
Eggs
2 unit
Extra virgin olive oil
1 spoon
Water
2 spoons
Shrimps
100 oz
Courgette
1 unit
Potatoes
1 unit
Salt
2 pinches
Butter
2 knobs
first courses from Italy - Emilia-Romagna
Shrimp and zucchini ravioli
Shrimp and zucchini ravioli
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious first for special evenings
preparation
step 1
To make the egg pasta combine flour and eggs and mix until a smooth paste is added to this point add oil and water to taste And continue to knead. Once ready, let it rest in the fridge for about an hour
step 2
For the filling put a potato to boil, cut courgettes and diced shrimp and cook them in a pan with a little oil.
step 3
Once cooked, mash the potato with a fork, let the zucchini and shrimp cool and dry carefully then add them to the potato.
step 4
Roll out the dough and create circles with the help of a glass.
step 5
Put the filling inside the dough and close it in half moon shape. Then leave the ravioli to rest for 20 minutes.
step 6
Put the water to boil, add salt (a handful of coarse salt) and throw the ravioli. Once cooked, melt butter in a pan and sauté the ravioli. Serve and serve. Maybe with some pan-fried shrimp!
