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If you are looking for a seafood first course that will leave your guests speechless, the SHRIMP AND LEMON RAVIOLI are a perfect dish! With their delicious shellfish and ricotta filling, enhanced by the delicate thyme butter, these little egg pasta boxes will leave you speechless!
00:00 - PRESENTATION
00:08 - SHRIMPS CLEANING
00:22 - SUGH PREPARATION
01:05 - PREPARATION OF FRESH PASTA
01:35 - FILLING PREPARATION
02:07 - HOW TO ROLL THE PASTA
02:28 - HOW TO MAKE RAVIOLI
02:35 - RAVIOLI FILLING
03:19 - RAVIOLI COOKING
03:52 - BURNING
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★ INGREDIENTS, DOSES AND PROCEDURE: ricette.giallozafferano.it/Ra...
★ INGREDIENTS
FOR THE PASTA (FOR ABOUT 20 RAVIOLI)
00 flour 200 g
Eggs (about 2 medium) 110 g
FOR THE STUFFING
Shrimps (to clean) 720 g
Cow's milk ricotta 260 g
Lemon zest ½
Thyme 3 sprigs
Salt up to taste
Black pepper to taste
FOR THE CARTOON
Water 1 l
Leeks 60 g
Butter 40 g
White wine 40 g
Parsley 4 sprigs
Salt up to taste
Black pepper to taste
TO SEASON
Butter 80 g
Lemon zest ½
Thyme 3 sprigs
Salt up to taste
Black pepper to taste
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