THE BOYS: BRIAN, MARCUS & MILES
THE GIRLS: DEBBIE & LINDSEY
Ingredients for 4 serves:
For the dough:
2 eggs, salt
200 grs (7 oz) wheat flour
for the filling and the sauce
8 + 12 big shrimps
12 thick asparagus
1 little onion, sliced
1 egg white
Extra virgin olive oil, salt
parsley, garlic , minced
Make a dough and let it rest for 40 minutes before stretching and composing the ravioli.
Wash the asparagus, cut the final part in order to make them of the same length; scrape off the peel from the stalks.
Steam the asparagus tops for three minutes over a boiling pot.
Filling of ravioli:
Dice the stalks.
Mince the shallot.
Sautè the shallot in a little extra virgin olive oil; add the cubes of asparagus; cook adding hot water until soft. Drain and put on the cutting board
Take off the heads and shells form 8 big shrimps, reserving them.
De-vein the tails.
Chop finely the tails together the cooked asparagus.
Mix them with an egg white. Season with salt.
Take off the shells from the remaining 12 shrimps, leaving the heads on. Put the shells together the other shells and heads.
De-vein the shrimps.
Cook them quickly in extra virgin olive oil, minced parsley and garlic, a little white wine.
Sauté the sliced onion in a little extra virgin olive oil. Add all the shells and heads of the shrimps. Crush them into the pan with a wooden spoon and cook until they change colour. Pour in a cup of wine and water (half-half). Let the stock simmer to a total of 1/3 of liquid is left in the pan. Filter through a food miller. Put back on the fire to reduce further. Season with salt.
Stretch the green pasta through the pasta machine many times till the thinnest step. Cut the layers in squares with 8 cm sides. Fill with the stuffing and stick along the border with egg white, if the dough has got too dry. Toss in boiling and salted water.
Take off with care with a perforated ladle.
Serve three big ravioli to each guest, together with three big shrimps and three asparagus tips. Drizzle with the shrimp sauce.
THANK YOU FOR COMING!!!