Ricotta Ravioli with Imperial Pomegranate

Ingredients

• 350 g flour (and extra for dusting)
• 3 eggs
• Salt
• 4 tbsp olive oil
• 1 egg
• 1 onion
• 2 Garlic cloves
• 200 g ricotta
• 50 g grated Parmesan
• 2 tbsp breadcrumbs
• 1 splash Lemon juice
• 1 tsp organic lemon zest
• Salt
• Pepper (freshly ground)
• 8 scampi
• 12 large shrimp
• 200 g Cherry tomatoes
• 2 sprigs Rosemary
• 100 g black olives (pitted if desired)
• Salt
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp lemon juice
• Pepper (freshly ground)
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Sift the flour onto a work surface and make a well in the center. Beat the eggs in a bowl, season with salt, pour into the well with the olive oil, and gradually fold the flour from the edges using your fingers until the dough is smooth and elastic. Knead well; adjust flour slightly if needed. Wrap in plastic wrap and rest for about 30 minutes.

2. 2.

   While the dough rests, separate the egg whites for the filling. Peel and finely dice the onion. Peel the garlic and press it through a press. Mix both with well-drained ricotta, the yolk, Parmesan, and breadcrumbs. Season with lemon juice, zest, salt, and pepper.

3. 3.

   Roll out the dough in portions on a floured surface or using a pasta machine to about 1–2 mm thickness. Place roughly one teaspoon of filling at regular intervals on the dough. Brush around each mound with a little egg white. Cut ravioli with a round cutter (≈6 cm diameter) and fold into half-moons. Sprinkle the formed ravioli with flour and let rest on the work surface.

4. 4.

   Peel, devein, and clean the scampi tails; break off the claws, rinse, and pat dry. Similarly peel, devein, rinse, and dry the shrimp up to the tail segment. Wash and pit the cherry tomatoes. Rinse the rosemary, pat dry, and pluck the leaves. Drain the olives well.

5. 5.

   Bring salted water to a boil in a large pot. Drop the ravioli in and simmer for 4–5 minutes until cooked.

6. 6.

   In a large skillet, brown the scampi with claws and shrimp in hot oil for about 2 minutes. Add rosemary, tomatoes, butter, lemon juice, and olives; season lightly with salt and pepper and cook everything together for another 2–3 minutes. Toss the drained ravioli with the sauce, sprinkle grated Parmesan on top, and serve immediately.