Ravioli with shellfish 

Delicious medium-sized ravioli with a thick pastry to delicately contain tasty fillings. Fish ravioli are definitely a great choice for an important and refined dinner. That's why I offer you another dish to include in your special occasion menus, ravioli stuffed with potatoes and prawns! Unlike shrimp and lemon ravioli, shellfish in this case are pre-cooked and the creaminess of the filling is given by the mashed potatoes instead of the ricotta... An equally delicious variant enlivened by the fresh note of mint. Topped with a simple seafood sauce, ravioli stuffed with potatoes and prawns are sure to be appreciated by even the most demanding guests!

INGREDIENTS

Re-milled durum wheat semolina 80 g

Flour 80 g

Eggs (about 2 medium) 120 g

FOR THE FILLING

Potatoes 200 g

Prawns (tails) 100 g

1 Eggs

Mint 4 leaves

Garlic 2 Cloves

Extra virgin olive oil to taste

Fine salt to taste

TO SEASON

Prawns tails 150 g

Dry white wine 100 g

Mint to taste

Extra virgin olive oil to taste

Fine salt to taste

PREPARATION

To make ravioli stuffed with potatoes and prawns, first prepare the fresh egg pasta: pour the 2 types of flour into a large bowl, add the eggs and start mixing first with a fork and then with your hands. When you have mixed all the ingredients well, transfer the mixture to the work surface and knead until it forms a homogeneous dough. Cover the dough with the bowl and let it rest at room temperature for about 30 minutes. In the meantime, peel the potatoes and cut them into cubes. Boil the potatoes in salted water for about 25 minutes. In the meantime, you can take care of cleaning the shrimp: remove the legs from the shrimp tails, then cut the back, remove the carapace and pull out the black wire. In a frying pan, fry 2 cloves of garlic with a drizzle of oil, add 100 g of cleaned prawns. And sauté them for a few minutes, just long enough for them to turn red. Chop the prawns coarsely and set aside. The rest of the shrimp will be used for dressing. When the potatoes are cooked, drain them and let them cool, then mash them in a bowl. Add the chopped prawns, egg and fresh mint leaves. Stir to form a homogeneous mixture and season with salt. Take the dough and roll it out on a lightly floured surface to a thickness of 1 mm, trying to obtain a circular sheet. Place piles of filling on half of the dough, spacing them about 1.5 cm apart. Fold the other half of the pastry to cover the piles, making sure it adheres well. At this point, cut out the ravioli with a pastry cutter with a diameter of 4 cm and press the edges with your fingertips to let the air out inside, then seal by pressing with the tines of a fork. Place the ravioli on a floured tray and move on to the dressing, while bringing a pot of salted water to a boil to cook the ravioli. Heat a drizzle of oil in a frying pan, add the whole shrimp tails and salt. When the prawns have turned red, add the white wine. In the meantime, cook the ravioli al dente. As soon as the ravioli come to the surface, drain them directly into the pan with the sauce and stir to combine. Serve your ravioli stuffed with potatoes and prawns garnishing the dish with a few fresh mint leaves.

PRESERVATION

It is advisable to cook and eat ravioli stuffed with potatoes and prawns immediately; Alternatively, they can be stored in the refrigerator for up to a day. You can freeze raw ravioli for about a month, if you have used only fresh ingredients; Then you can cook them from frozen by dipping them directly into boiling water.

ADVICE

For a creamier topping, you can add a couple of tablespoons of heavy cream!

Nunzio Ghiraldi Il Gruccione Lugana

Wine experts think this Northern Italy White wine would be a match made in heaven with this dish.

Tasting note

Classic Lugana. Very fresh and drinkable wine. Notes of peach, lemon, pear, green apple. honey, minerals, stone fruits, good minerality. Excellent as an aperitif!

Interesting Facts

More wine is produced in Italy than any other country, and wine has been made there for nearly 3000 years. There are over 3000 different grape varietals in Italy. There is more than 2 lbs (2 kilo) of grapes in each bottle of Italian wine.