Ravioli filled with prawns, garnished with scampi, Pachino cherry tomatoes and Olitalia Taggiasca Mo
by chef Luigi De Pascalis | Enter the site and find out all the recipes
Keywords
- Ravioli filled with prawns
- garnished with scampi
- Pachino cherry tomatoes and Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil
- Recipes
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Cooking tools:
- Rolling pin
- Pasta cutter
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Mixing bowl
- Stove
- Spoon
- Plate
Ingredients
- 300 gr. - Wheat flour g. 300 (250 gr. all-purpose/"00” flour and 50 gr. Manitoba flour)
- 3 Eggs
- 1 Tablespoon white wine
- Q.s. - Salt
- 1 glass - Water
- 300 gr. - Prawns
- 1 Garlic clove
- 200 gr. - Ricotta cheese
- 1 tablespoon - Grated Parmigiano Reggiano
- Q.s. - Nutmeg
- Q.s. - Black pepper
- 12-15 - Cleaned scampi
- 200 gr. - Pachino cherry tomatoes
- 20 gr. - Pine nuts
- Q.s. - Basil
- Q.s. - Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil
- 1 teaspoon - Salt flavoured with herbs (rosemary, sage, grated lemon zest)
- 1/2 glass - Brandy
- 1 white wine
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