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Ravioli of grey shrimp and chives

Although, at first glance, this recipe may look like ravioli, it uses the technique for cappelletti in which the pasta is folded twice. The filling is made of grey shrimp and chives.

Makes approximately 2kg.

Allergens & dietary requirements

  • Crustaceans
  • Gluten
  • Egg
  • Fish
  • Celery
  • Sulphite
  • Pescetarian

Ingredients

  • 500 pasta flour
  • eggs
  • 10 ml olive oil
  • 500 pasta flour
  • eggs
  • 10 ml olive oil
  • 10 parsley chlorophyll
  • 400 grey shrimp, peeled
  • 180 bay leaf oil
  • 160 egg white
  • xanthan gum
  • 80 fish fumet
  • 600 grey shrimp, peeled
  • 10 chive, finely cut
  • 140 shallot, cut in small brunoise
  •  as needed salt and pepper
  •  as needed pasta flour

Preparation method

  • To make the plain dough, mix 500g of pasta flour with five eggs and 10ml of olive oil and knead to create an elastic dough.
  • Leave to rest for half an hour.
  • To make the parsley dough, mix 500g of pasta flour with five eggs, 10ml of olive oil, and the parsley chlorophyll and knead to create a bright-green, elastic dough.
  • Leave to rest for half an hour.
  • Put 400g of grey shrimp in a blender together with the bay leaf oil, egg whites, and xanthan gum and blend into a smooth farce.
  • Add the fish fumet while still blending.
  • Now fold in the 600g of grey shrimp, chives, and shallot and season to taste with salt and pepper.
  • Roll out both pasta doughs to the thinnest setting on the pasta machine.
  • Pass the parsley pasta through the tagliatelle cutter.
  • Brush the normal pasta sheets with a little water and place the parsley tagliatelle strips closely together on top, lengthwise.
  • Dust the dough with a little flour and use a rolling pin initially to press the two pasta doughs firmly together.
  • Pass the striped pasta sheet through the pasta machine once more, down to the thinnest setting.
  • Place the sheet on a work surface with the stripy side down.
  • Spoon the filling into portions in the centre of the dough and fold one third of the sheet over the portioned fillings.
  • Press firmly between the fillings so that the dough has the original thickness again.
  • Fold over once again so that the fillings are enclosed by the dough and press firmly until the dough has the same thickness as the rest of the pasta.
  • Cut the pasta, preferably using a roller with a serrated blade.
  • Cook the cappelletti in plenty of boiling salted water for two to three minutes until the pasta starts to float.
  • Serve immediately or cover and keep warm in the hot cupboard.

Serving suggestions

  • Delicious in a composition with components of eel, tomato, and soya beans.
  • Goes perfectly with leek, parsley, and shallot.
  • Combines well with green apple, mushrooms, and cavolo nero.