Kalamarat with salmon
2020-08-13 / test@t
Ravioli with Cheer and Shrimps
Here is a recipe that is equally good for a romantic dinner or a family dinner. The only difference is in serving size and serving. Your loved one and family will undoubtedly appreciate this dish, where the Italian form is so well and to the point filled with the filling of the gifts of the northern seas.
Ingredients
- 400 g fillet peeled skin
- 100 ml of cream with a fat content of 33%
- 250 g boiled medium shrimp, peeled
- leaves of 2 sprigs of dill plus for serving
- freshly ground black pepper
- semolina
- 400 g wheat flour
- 4 eggs
- 1 tbsp olive oil
- lemon juice and butter for serving
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Start by making the ravioli dough. In a food processor bowl, combine flour, eggs, salt and olive oil until crumbly. Transfer the crumbs to a table and knead until smooth. Cover the dough with a cotton towel and let sit for 30 minutes.
Step 2
For the filling, fry the chir fillet in a pan with vegetable oil. First on the skin side under the lid, 2 min. Remove the lid, turn the fish over and cook for another 3 minutes. Or until ready. Cool it down. Remove all bones from the boil. Arrange the fillets into medium pieces. Transfer half of the fish to a blender bowl, add cream and chop until smooth.
Step 3
Mix the remaining fillet with the shrimps and chop until the consistency of large minced meat. Add finely chopped dill. Mix with chopped fish mass. Season with salt and pepper. Refrigerate for 20 minutes.
Step 4
Divide the dough in half. Pass it through a special machine, rolling the dough into a thin layer. Or place between two sheets of baking paper and roll out as thin as possible with a rolling pin. You should have two long, rectangular, thin layers of dough.
Step 5
Place one layer on the table, the other side by side, and cover it with a towel. Cut the first layer into 2-3 long strips about 7 cm wide. Spread the filling (0.5 tsp) on the ribbon at some intervals.
Step 6
Soak your finger in water and circle it around the filling, or moisten the dough with a silicone brush. Immediately after that, carefully place a second tape on the prepared workpiece. Roll the dough around the filling so that the two layers stick together.
Step 7
Using a sharp knife (preferably a round one for pizza), cut the blank into squares. Also make ravioli with the leftover dough.
Step 8
Roll the finished ones in semolina, sprinkled on a flat large plate. Do not forget to shake off the remains of the semolina.
Step 9
Boil the ravioli in plenty of boiling salted water, 4-5 minutes. Place the ravioli in a large bowl, drizzle with melted butter and lemon juice. Serve hot, sprinkled with finely chopped dill.
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