crayfish ravioli

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crayfish ravioli

Name: crayfish ravioli
Prep time: 4 h
Total time: 4 h
Yield: 4 Porções
Ingredients: 400 g Dough: wheat flour; 300 g Grano Durum; 20 g Butter; 10 g Olive oil; 200 ml Water; 400 g Stuffing: crayfish; 10 ml Bisque sauce; to taste Salt; to taste Pepper; 4 kg Sauce: shrimp shell; 100 g Salmon; 100 g Carrot; 100 g Onion; 4 l Water; 100 ml Marsala wine; 10 ml Olive oil; 30 ml Short broth: vinegar; 30 ml White wine; 10 g Onion; 10 g Carrot; 1 unit(s) Pinch of Thyme; 1 l Bisque Sauce: Sour Cream; 150 g Finishing: shrimp; to taste Salt and pepper; 50 g Fava; to taste Onion; to taste Crunchy Ginger; 50 g Crunchy Ginger: Ginger; 200 ml Oil

🇧🇷Brazil

•

View in original language

(Português)

4 hour(s)

4 servings

Janaína Rueda

@janainarueda

Ingredients
Recipe

Dough: wheat flour400 g
Grano Durum300 g
Butter20 g
Olive oil10 g
Water200 ml
Stuffing: crayfish400 g
Bisque sauce10 ml
Salt to taste
Pepper to taste
Sauce: shrimp shell4 kg
Salmon100 g
Carrot100 g
Onion100 g
Water4 l
Marsala wine100 ml
Olive oil10 ml
Short broth: vinegar30 ml
White wine30 ml
Onion10 g
Carrot10 g
Pinch of Thyme1 unit(s)
Bisque Sauce: Sour Cream1 l
Finishing: shrimp150 g
Salt and pepper to taste
Fava50 g
Onion to taste
Crunchy Ginger to taste
Crunchy Ginger: Ginger50 g
Oil200 ml

Dough: mix the wheat flour and durum grains in a container.
Add the butter, oil and water little by little.
Mix until it becomes a dough.
Roll into a cylinder or rolling pin.
Make the dough very thin.
Reserve.
Stuffing: Chop the crayfish into very small pieces.
Season with the bisque sauce, salt and pepper to taste.
Reserve.
Ravioli preparation: roll out the dough very thin and add the crayfish filling. Add another very thin dough on top and close.
Cut the dough with a cutter to the size you want the ravioli.
Preparing the sauce: in a roasting pan, add the shrimp shells.
Bake at 200 degrees for 1 hour, or until golden.
Always stir both sides of the shells to brown them evenly.
Heat a pan with oil, add the carrot, onion and celery until golden.
Add the shrimp shells and water.
Let it cook on low heat for 1 and a half hours.
Blend this mixture in a blender or mixer and then strain.
Return the mixture to the pan and add the Marsala.
Let it reduce for another 30 minutes on low heat.
Reserve.
Short broth preparation: put all the ingredients in a pan to boil for 10 minutes. Strain and it's done.
Preparing bisque sauce: in a pan, add the cout bullion + the bisque sauce.
When it boils, add the cream.
Let it cook for another 40 minutes on low heat.
Crunchy ginger preparation: peel the ginger and cut it very thinly.
Heat the oil in a pan.
Fry the ginger until crisp and golden.
How to prepare crayfish ravioli: season the shrimp with salt and pepper.
In boiling water, cook the pasta for two minutes.
In a pan, preheat the sauce and then add the pasta.
Add the shrimp.
Finish with the fava, salt, chives and crunchy ginger.

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crayfish ravioli

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