For the filling
1 1/2 cups of butter
1 well-pickled carrot
500 g of medium-sized, cleaned, and cut into small pieces
Salt and white peppercorns to taste
1/4 cup of chopped parsley
For the pasta
4 liters of water
1 3/4 cups of wheat flour
2 eggs
For the filling
1 1/2 cups of butter
1 well-pickled carrot
500 g of medium-sized, cleaned, and cut into small pieces
Salt and white peppercorns to taste
1/4 cup of chopped parsley
For the pasta
4 liters of water
1 3/4 cups of wheat flour
2 eggs
Bring a pan with butter to a simmer, until melted
Add the carrot and sauté over low heat for about 5 minutes, stirring occasionally
Add the shrimp and cook for 4 minutes, until pinkish
Season with salt and peppercorns
Remove from heat and add parsley
Mix well and reserve
Bring a large pot of water to a simmer, seasoned with salt
Prepare the ravioli pasta: place flour on a flat surface
Make a depression in the center and add eggs and a pinch of salt
Mix with a fork, making circular motions from the inside out
Knead well with hands until a firm dough is obtained
As needed, open the dough very fine with a rolling pin or pasta machine
Cut into 16 squares of 13 cm each
Cook in boiling water for 8 pieces at a time, for about 2 minutes, until al dente
Remove with a skimmer and drain
Place one piece of dough on each plate
Spoon approximately 2 tablespoons of the prepared filling over each
Cover with another piece of cooked pasta and distribute the remaining filling
Serve still warm
Serves 8 portions
Total calories: 4,118
