The dumplings or ravioli in italian are a traditional recipe of Italian cuisine, especially in the regions of Piedmont and Emilia Romagna. The differences in the recipes of these regions are in the filling (pumpkinin Emilia and meat Piedmont) and the accompanying sauce. Famous for example Piedmontese agnolotti from Piedmont.
In this recipe, the ravioli are topped with pesto sauce typical recipe of other regional Italian cuisine from the Liguria.
DIFFICULTY ': EASY
INGREDIENTS FOR 4 PEOPLE
EGG PASTA 400 g
RICOTTA
SMOKED SALMON 300 g
PESTO 150 g
SHRIMP 200 g
EGG 1 n
SALT
PROCEDURE:
Prepare the dough following our recipe for fresh egg (click here).
Chop the smoked salmon and mix well in a bowl with the ricotta, salt.
Roll out the dough on the work fresh egg, the dough should be very thin to give a delicate ravioli. Place the balls of filling with a teaspoon at a distance of about 1 cm. each other. Then brush the edges of the filling with beaten egg. Put the filling over the pastry with another sheet of fresh pasta with a filling between your fingers and press the other, then with the toothed wheel, cut out a number of square-shaped ravioli.
Then peel the shrimp, brown them in a pan with little oil for a couple of minutes. Add the pesto, turn off the heat and stir well.
Cook the salmon ravioli in boiling salted water for 6 \ 8 minutes depending on the thickness of the fresh egg pasta, drain and toss them with the sauce and pesto.
VARIANT:
The smoked salmon is very tasty, but the same recipe can be prepared with fresh salmon cut into cubes, brown it with a little 'joulienne of onion, then chop the salmon with the mulinex and follow the same procedure as above. In this way the flavor of the salmon ravioli with pesto and shrimp will be even more delicate.
Other recipes of italian cuisine on http://italy-recipes.blogspot.com/
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