Ravioli with shrimp marinara

The name would seem to refer to a fish-based condiment, but in reality the marinara sauce was born as a sauce with typical Mediterranean flavors with ingredients such as: oregano, basil, garlic and extra virgin olive oil, sometimes anchovies and capers, all easily preservable substances that sailors (hence the name alla marinara ) transported during their long journeys, and with which they created in 1734 one of the most famous preparations with this sauce, or pizza alla marinara.

The ravioli with shrimp marinara are excellent as a first course to serve even on important occasions and holidays, they are delicate and preparing ravioli is not even very difficult and are seasoned with a sauce marinara very simple to prepare. This is a beautiful dish that can also be served during holidays, for lunches or dinners.

Ingredients

For ravioli

Flour 400 g

Eggs 4

Salt to taste

Shrimp 500 g

Extra virgin olive oil to taste

Parsley to taste

Potatoes 150 g

For the sauce

Extra virgin olive oil to taste

Garlic 1 clove

Parsley to taste

Oregano to taste

Basil to taste

Tomato pulp 400 g

Salt to taste

Preparation

On the pastry board, put the flour forming a fountain, inside put the eggs with a pinch of salt and beat them lightly and begin to incorporate the flour to the eggs until you can work with your hands.

Knead vigorously until you get an elastic and soft dough. It may also take a little more water, depending on the type of flour you use. Cover the dough and let it rest for about half an hour. Boil the potatoes starting from cold water and cook until tender, skewering them with a fork. Drain and peel. Clean the shrimp, remove the head and shell. In a pan heat a little oil with garlic, add the shrimp and let them brown for a few minutes, add chopped parsley and turn off. Put in a mixer, the potatoes in pieces, the shrimps, a little salt and another little parsley, chop everything very finely. Roll out the dough with a rolling pin in a thin sheet, cut out strips about 3 cm wide, arrange the dough spacing it, brush the edges with a little water and overlap a strip of dough, remove the air from the inside and seal well, with a mold cut out the ravioli. Let them dry for about an hour before cooking. In a pan heat the oil with garlic and chopped basil, oregano, parsley, add the tomato pulp, salt and cook for about half an hour, adding, if necessary, a little water. Cook the ravioli in salted water, drain and pour into the sauce, add a little' chopped parsley, stir quickly and serve.