For the dough
12 squares of fresh lasagna dough,
3 liters of water
1 tablespoon of salt
For the filling
320 grams of shrimp
Salt and black pepper to taste
2 tablespoons of extra virgin olive oil
50 grams of asparagus
1/4 teaspoon of butter
1 minced clove of garlic
1 cup of white wine, dry
40 grams of peeled tomatoes in cubes
1/2 cup of fish broth
1 tablespoon of chopped parsley
For the dough
12 squares of fresh lasagna dough,
3 liters of water
1 tablespoon of salt
For the filling
320 grams of shrimp
Salt and black pepper to taste
2 tablespoons of extra virgin olive oil
50 grams of asparagus
1/4 teaspoon of butter
1 minced clove of garlic
1 cup of white wine, dry
40 grams of peeled tomatoes in cubes
1/2 cup of fish broth
1 tablespoon of chopped parsley
Step 1
Cook the dough with water and salt. Reserve
Cook the asparagus in water for three minutes
Separate the tips and cut the rest into pieces. Reserve
Season the shrimp with salt and black pepper. Reserve
Heat the olive oil and butter in a skillet
Saute the garlic
Add the shrimp and cook until golden brown
Add the wine and reduce the liquid by half
Add the tomato, fish broth, asparagus, and parsley
Simmer until thickened
On each plate, place a square of dough
Top with some filling
Cover with another square of dough
Step 2
Cover with more filling
Garnish with grilled shrimp (suggestions) and asparagus tips.
