Ingredients for people 4
For the fresh pasta:
400 g. pasta flour
100 g. semolina
16 egg yolks
1 whole egg
1 g. salt
For the stuffing:
75 g. bechamel
70 g. Argentine prawns
1,5 gr. Dill
1 gr salt
10 g. cooked spring onion
1,5 gr. lemon syrup
For the eggplant caviar:
300 g long aubergines
30 g EVO oil
3 g. salt
2 gr. Pepper
2 gr. basil
20 g. lemon
For the shrimp broth:
100 g prawn heads
250 g. celery
250 g. carrots
250 g onions
2 gr. Dill
50 g oil
2 g. salt
For the dish:
400 g. red shrimp
80 g asparagus tips
30 g. Cherry Tomato Confit
Preparation
For the fresh pasta: combine all the ingredients in a bowl to obtain a smooth dough, cover with plastic wrap and keep in the fridge.
For the filling: clean the prawns by removing the head and shell and mince the meat. Separately, prepare the bechamel and the lemon syrup made with the same quantities of lemon juice and sugar, keeping the grated lemon zest.
In a pan, stew the spring onion with a little oil.
When you have all the preparations ready, combine everything and store in the refrigerator.
For the ravioli: roll out the fresh pasta with a pastry cutter, form 6 cm diameter circles, place the filling in the center of the circle and close it in the shape of a tortello.
For the eggplant caviar: cut the aubergines in half and brown them in a pan with a drizzle of oil. Finish cooking in the oven at 180° for 20 minutes, cover with plastic wrap and let it rest at room temperature. Then remove the peel, chop the pulp and season with the rest of the ingredients.
For the shrimp broth: in a saucepan, combine celery, carrots and onion and fry in oil. Once wilted, add the prawn heads and toast for 5 minutes, cover with water and bring to the boil for 10 minutes, then leave to hydrate off the heat for 30 minutes. Bring to the boil again for another 10 minutes, let it rehydrate for another 30 minutes and filter. The broth must be light and not very colored.
For the dish: clean the red prawns. Blanch the asparagus tips in boiling salted water for 3 minutes. Cook the ravioli in plenty of water for 3 minutes, drain them in the pan with a drizzle of oil and a little prawn broth
Plating
Arrange the ravioli on a plate, add the asparagus on top of the ravioli and also arrange them next to it. Form dots with the aubergine caviar and place the confit cherry tomatoes on top. Add the red prawns seasoned with oil and salt and finish the dish with the prawn broth.
