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Shrimps - Ravioli in Cream Sauce

Preparation Time:
90 minutes

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

Preparation

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.

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