heart_likeLiked by 6


  • fb
  • print
  • twitter

    Shrimp scampi ravioli with Grana Padano fondue, chives and orange zest

    Group 393Medium
    Group 3824 per.
    T4105 min


    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
    1 orange


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    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.

    STEP 5

    Serve the ravioli with the Grana Padano fondue garnished with orange zest and chopped chives.