Open Ravioli with Shrimp

Prepare the filling: in a medium-sized skillet, melt the butter over medium heat

Add the carrot, reduce the heat, and simmer, stirring occasionally, for 5 minutes

Add the shrimp and cook until pink (about 4 minutes)

Season with salt and pepper

Add parsley and mix well. Reserve

A large pot of boiling water, covered, heat 4 liters of water with 1 tablespoon of salt

Prepare the dough: on a clean surface, place the flour, make a depression in the center, add the eggs and salt

Mix with a fork making circular movements from the center to the outside

Knead well with your hands until firm

Divide into sixteen pieces

On a floured surface, open each piece of dough with a rolling pin or, preferably, on a pasta machine, forming a square 13cm in size

Trim the edges

Cook the squares in boiling water for 8 minutes or until al dente

Remove with a slotted spoon and drain over a colander

Repeat the process with the remaining dough

Serve eight individual plates, place one piece of pasta on each plate and spread a little of the reserved filling (about 2 tablespoons)

Cover with another piece of cooked pasta and distribute the rest of the filling over the ravioli

Serve hot

456 calories per serving