Tagliatelle with Ricotta and Prawns

Are an inviting proposal for a delicate and tasty first course. This dish, with simple and genuine flavors, presents a classic of the home tradition: homemade tagliatelle wrapped in a delicious ricotta and parmesan cream, enlivened by the intense aroma of grated lemon zest. This combination goes perfectly with shrimp, once considered "aristocratic food", which enhances the entire dish with their fine meats. This original dish is ideal for special occasions, such as the upcoming Easter holidays. Accompanied by a great wine with fine organoleptic characteristics, it becomes a divine choice to celebrate these occasions. This is a special time to share with family and close friends. It is an opportunity to prepare dishes handed down from generation to generation and delicious recipes that use the symbolic ingredients of the festival of rebirth, creating a menu rich in symbolism. Now let's see what we need to make our Tagliatelle with Ricotta with Prawns. Ingredients for the tagliatelle 400 grams of re-milled durum wheat semolina 200 ml of warm water salt 2 tablespoons of extra virgin olive oil Ingredients 300 grams of ricotta cheese 120 grams of grated Parmigiano Reggiano 16 prawns 1 clove of garlic 1/2 glass of white wine parsley chives salt Pepper extra virgin olive oil zest of an organic lemon Preparation Prepare the tagliatelle by putting all the ingredients indicated in the planetary mixer and start the mixer. Knead for a long time until the dough is smooth and homogeneous. After working it, let it rest covered with a bowl for about 10 minutes. After the indicated time, roll out the dough with a rolling pin until you get a thin sheet. Roll up the dough and cut it with a knife according to the desired thickness. Pass the ricotta through a sieve and mix it with the Parmesan cheese, adding a pinch of salt and freshly ground black pepper. Next, wash and clean the prawns, removing the carapace, and sauté them in a pan with a drizzle of extra virgin olive oil, a clove of garlic and deglaze with white wine. Cook until the wine has completely evaporated. In a pot with plenty of boiling salted water, cook our tagliatelle until they are al dente. Drain them and transfer them to the pan with the prawns, adding the sifted ricotta and Parmesan cheese. Mix well to mix all the ingredients. Serve the tagliatelle with a few blades of chives, some organic lemon zest and accompany everything with a glass of the fine wine.