Shrimp Ravioli

Ingredients

• 200 g Whole Wheat Flour
• 200 g flour (Type 405 + dough flour)
• 4 eggs
• 6 tbsp Olive oil
• Salt
• 1 Spring onion
• 15 g ginger piece (1 piece ginger root)
• 1 Garlic clove
• 375 g shrimp (pre‑cooked)
• 150 g sugar snap peas
• 4 stalks coriander
• 1 Egg white
• Pepper
• semolina (for kneading)
• 1 Shallot
• 1 tbsp green curry paste
• 100 ml Vegetable broth
• 150 ml coconut milk (9% fat)
• 2 tbsp Thai fish sauce

Instructions

1. 1.

   Combine both flours in a bowl. Add 4 eggs, 2 tbsp olive oil, a pinch of salt and 3–4 tbsp water. Knead with hand mixer hooks until smooth and firm; add more water if needed.

2. 2.

   Dust the work surface with flour and knead the dough on it for 5 minutes with lightly floured hands. Wrap in cling film and refrigerate for 1 hour.

3. 3.

   Meanwhile, trim and finely chop the spring onion. Peel about a third of the ginger and grate finely. Peel the garlic clove and dice finely.

4. 4.

   Pulse shrimp meat in two batches in a food processor until smooth. Mix with spring onion, garlic, and ginger in a bowl. Season with salt and pepper.

5. 5.

   Trim sugar snap peas, optionally de‑string them, wash and cut into very thin strips. Wash coriander, shake dry and set aside for garnish.

6. 6.

   Take the dough out of the film, divide in half and roll each piece five times through a pasta machine on a floured surface, dusting with flour to prevent sticking. Two long, even sheets should result.

7. 7.

   Cover one sheet with cling film. Spoon shrimp filling onto the second sheet in portions. Separate the remaining egg white and brush the spaces between fillings with it. (Reserve yolk for another use.)

8. 8.

   Place the second sheet over the first, press gently around the filling to seal, ensuring no air pockets. Cut into square ravioli with a pizza or dough cutter. Dust a baking tray with semolina, lay ravioli on it and chill.

9. 9.

   Peel and finely chop the shallot. Peel remaining ginger and slice thinly. Bring a large pot of salted water to boil.

10. 10.

    Heat remaining oil in a pan. Sauté shallots and ginger for 2–3 minutes over low heat until translucent.

11. 11.

    Stir in curry paste, broth and coconut milk; simmer gently for about 3 minutes until creamy. Season with salt, pepper and fish sauce, keep warm.

12. 12.

    Add ravioli to the boiling water and cook for about 2 minutes. Add sugar snap peas and cook together for another 3 minutes.

13. 13.

    Drain ravioli and snap peas in a colander. Toss them in the sauce, garnish with coriander and serve.