Shrimp with Lemon Foam and Garlic-Shallot Ravioli

Name: Shrimp with Lemon Foam and Garlic-Shallot Ravioli
Yield: 4
Ingredients: 4 large and clean shrimp; Salt to taste; White pepper to taste; 5 ml of olive oil; Juice from 1 lemon; 20 ml of water; 100 g of cold butter; 200 ml of heavy cream; Garlic-Shallot Ravioli; 300 g of all-purpose flour; 8 eggs; 5 soup spoons of water; 4 soup spoons of olive oil; 2 cloves of garlic-fleshed shallots; 20 g of cold butter; Salt to taste; White pepper to taste

1
4 large and clean shrimp
2
Salt to taste
3
White pepper to taste
4
5 ml of olive oil
5
Juice from 1 lemon
6
20 ml of water
7
100 g of cold butter
8
200 ml of heavy cream
9
Garlic-Shallot Ravioli
10
300 g of all-purpose flour
11
8 eggs
12
5 soup spoons of water
13
4 soup spoons of olive oil
14
2 cloves of garlic-fleshed shallots
15
20 g of cold butter
16
Salt to taste
17
White pepper to taste

Ingredients

1
4 large and clean shrimp
2
Salt to taste
3
White pepper to taste
4
5 ml of olive oil
5
Juice from 1 lemon
6
20 ml of water
7
100 g of cold butter
8
200 ml of heavy cream
9
Garlic-Shallot Ravioli
10
300 g of all-purpose flour
11
8 eggs
12
5 soup spoons of water
13
4 soup spoons of olive oil
14
2 cloves of garlic-fleshed shallots
15
20 g of cold butter
16
Salt to taste
17
White pepper to taste

Directions

1
Season the shrimp with salt and pepper, then sear them in a hot skillet with some olive oil
2
In a pot, combine the lemon juice, water, salt, and pepper
3
Let it simmer
4
Remove from heat
5
Add the butter and heavy cream, whisking until smooth
6
Create foam using an electric mixer
7
Serve with shrimp and garlic-shallot ravioli [recipe below]
8
Garlic-Shallot Ravioli
9
Process the first four ingredients in a food processor. Reserve
10
Heat a skillet with butter and sauté the garlic-fleshed shallots
11
Season with salt and pepper. Reserve
12
Roll out the dough, cut into shapes using a ravioli cutter, and fill with the garlic-shallot mixture
13
Close and press gently
14
Cook in boiling water for 2 minutes.