For the filling
1 1/2 cups of butter (300g)
1 medium-sized carrot, well chopped (120g)
500g of shrimp, cleaned and cut into small pieces
1 tablespoon of salt or to taste
1 white peppercorn
1/4 cup of parsley, finely chopped
For the dough
1 3/4 cups of wheat flour (210g)
2 eggs
1 teaspoon of salt
For the filling
1 1/2 cups of butter (300g)
1 medium-sized carrot, well chopped (120g)
500g of shrimp, cleaned and cut into small pieces
1 tablespoon of salt or to taste
1 white peppercorn
1/4 cup of parsley, finely chopped
For the dough
1 3/4 cups of wheat flour (210g)
2 eggs
1 teaspoon of salt
Prepare the filling: in a medium-sized skillet, melt the butter over medium heat
Add the carrot and reduce the heat to low, stirring occasionally, for 5 minutes
Add the shrimp and cook until pinkish-white (around 4 minutes)
Season with salt and pepper
Remove from heat and add parsley
Mix well and reserve
In a large pot, bring 4 liters of water to a boil with 1 tablespoon of salt
Reduce heat to low and let simmer
Prepare the dough: on a flat surface, place the flour, make a depression in the center, add the eggs and salt
Mix with a fork, making circular motions from the center outwards
Knead well with your hands until firm
Divide into 16 equal pieces
On a floured surface, roll out each piece of dough to form a square 13 cm wide
Trim edges
Cook in boiling water for 8 squares at a time, or until al dente
Remove with a skimmer and drain on a colander
Repeat the process with the remaining dough
Assemble individual plates by placing one piece of cooked pasta on each plate, spreading some reserved filling (around 2 tablespoons)
Top with another piece of cooked pasta and distribute the remaining filling over the ravioli
Serve warm
(Calories per serving: 456)
