Medium
4 per.
105 min
Ingredients
- 300 g 00 grade flour
- 3 eggs
- 250 g ricotta cheese
- 200 g shrimp scampi tails
- 2 garlic cloves
- 1/2 onion
- 1 sprig of parsley
- 250 g Grana Padano (grated)
- 230 g fresh cream
- chives
- 1 orange
- pepper
Preparation
To make the ravioli, combine the flour and 3 eggs in a stand mixer. When the dough is smooth and evenly mixed, wrap it in cling film and let it rest in the refrigerator for at least one hour.
For the filling, heat the finely chopped onion and parsley in a pan with a drizzle of oil. After a few minutes, add the chopped scampi tails and salt and pepper to taste.
Put everything in a bowl with the ricotta and 50 g of grated Grana Padano. Mix well until evenly combined.
Roll the dough into two sheets and add the ricotta filling on one sheet of dough, then cover with the other sheet and use a pastry wheel to cut into even squares.
To make the fondue, in a small saucepan heat the fresh cream on medium heat and add the grated Grana Padano. Stir well and add pepper to taste. Set aside.
Cook the ravioli in boiling water for 2-3 minutes.
Serve the ravioli with the Grana Padano fondue garnished with orange zest and chopped chives.
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