Ingredients, serves 4

For the filling

• 250 g deep frozen shrimps
• 1/8 l creme fraiche
• Salt, white pepper

For the dough

• 1/4 kg pastry flour (farina)
• Salt, lukewarm water

For the sauce

• 1/2 onion
• 1/4 l cream
• Oil, salt, white pepper

(metric units)

Preparation of Shrimps - Ravioli in Cream Sauce

Boil shrimps in a big pot of hot water, then strain and let cool. Blend with a hand blender, then add creme fraiche and season the mixture.

Salt the flour, add water and knead a smooth dough.

Roll out the dough very thinly, then place small balls of the filling (use a teaspoon) on one half of the dough, then cover them with the second half of the dough, press fast round the balls, then cut into pieces with a doughcutter and press the edges together again.

Boil the ravioli in a big pot of boiling salted water for 10 minutes.

To make the cream sauce chop onions finely, saute in hot oil, add cream, salt and pepper.

Cooking recipe Shrimps - Ravioli in Cream Sauce entered by Anna on February 9, 2003, translated December 4, 2006.