|
|
Preparation |
/ 60 min
|
- Wash the chard, remove stems and mix with a hand-held blender, adding the eggs and salt. Add the flour and knead a hard dough, wrap it into a plastic bag and leave it to rest for at least half an hour.
- In the meantime, heat olive oil in a shallow cooking pan. Add the sliced carrot, the quartered onion and into halves slices garlic cloves and sauté. Add to this the shrimps and stir-fry for 5 minutes.
- Remove from hat and leave to cool down and then remove the meat from the shrimp tails. Put 4 whole, largest and shapeliest shrimps aside. Put the shells back into a pan, add the whole tomato, whole half of the lemon, peppercorns, bay leave, rosemary, parsley springs, water and wine and cook while stirring continuously all until the liquid is reduced to only 1 dl. At the very end of the cooking press and mash the shells and vegetables to squeeze out as much juice as possible. Strain the essence through a fine sieve.
- Chop the shrimp meat and mix well with the Capro Fresh cheese and semolina and season to your own taste. Roll out the rested dough to 1 mm and cut out circles of 8-9 cm in diameter. Place some filling in the middle and fold the dough in a semi-circle and stick the edges with a fork. Boil in a lot of salted water for no longer than 5 minutes. Acc cooking cream and a few drops of lemon juice to the essence. Boil up again slowly to thicken the sauce and season to taste.
- Place the drained ravioli on a plate and add a whole shrimp. Before serving foam the sauce with a hand-held blender and infuse on the plate.
|
|
|
|
Ingredients |
/ serves 4 |
| For the dough: |
| 2 |
eggs |
| 30 g |
fresh chard |
| 300 g |
rough flour |
| | pinch of salt | | For the filling: | | 100 g | fresh goat cheese Capro Fresh | | | salt and garlic powder (to taste) | | 1 teaspoon | of wheat semolina | | For the mousse: | | 5 tablespoons | olive oil | | 700 g | fresh shrimps | | 100 g | carrots | | 100 g | onion | | 3 cloves | garlic | | 1 | fresh tomato | | 1 | bay leaf | | 1 | small sprig of fresh rosemary | | 50 g | parsley sprigs | | 1 | fresh lemon | | 5 | peppercorns |
| salt, pepper (to taste) | | 1 liter | of water | | 2 dl | white wine | | 2 dl | 'z bregov cooking cream |
|
|
