Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
To shape
Ravioli
Sauce
How it's done
Filling
Place the prawns in a bowl along with all the ingredients up to and including the salt, mix well and divide into two portions.
To shape
Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 6 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges firmly together, pushing out any trapped air, then cut into equally sized rectangles with a knife. Make 6 more ravioli using the remainder of the dough and filling.
Ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well. Set aside approx. 100 ml of the cooking water.
Sauce
Pour the reserved cooking water into the same pan and bring to the boil. Add the peas, reduce the heat, cook for about 2 mins. until just tender. Add the butter and wild garlic, season. Add the ravioli, heat through, plate up, sprinkle with cheese.
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