Description
Ravioli history totals not one century, and is considered to be. their prototype was Chinese dumplings. The Italians think that their countryman, the Venetian Marco Polo, traveling in China for several years, tried and appreciated the modern analogue of ravioli and brought the recipe home. Ravioli prepared with different fillings: meat, vegetables and sweet. I made with shrimp.
Ingredients
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Flour
200 g
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Chicken egg
1 piece
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Olive oil
35 Tbsp
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Milk
30 ml
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Cream
150 ml
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Shrimp
200 g
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Onion
1 piece
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The Apium graveolens Dulce
1 piece
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Thyme
0.5 tsp
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Garlic
1 tooth
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Dry white wine
50 ml
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Parmesan
50 g
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Salt
-
Black pepper
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Chicken egg
1 piece
Cooking
One egg, 2 tablespoons of olive oil cold pressed, salt and milk and flour to make a stiff dough.
The dough cover and let it sit.
Thawed shrimp.
In a pan pour oil, heat it and throw the onion. Fry.
Add chopped shrimp. Fry 1 minute, add salt and percu. The stuffing is ready.
Unroll the dough. To 5 mode.
Fifth, subtle.
Spread the filling. Lubricate the edges for bonding with the beaten egg.
Close the dough and cut.
Put the finished ravioli in the fridge for 10 minutes.
Sauce. Prepare the products.
In a skillet with heated olive oil, thyme and garlic, sauté the celery.
Pour in the white wine, boil down by half.
Pour the cream sauce, bring to boil, season with salt and pepper.
The sauce hissed 2 times to get a silky texture.
Boil ravioli in boiling water for 3-5 minutes. Dipped in sauce ravioli, sprinkle with grated Parmesan cheese and pink pepper, garnish with shrimp and serve!
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