Small ravioli filled with prawns | Carlo Florence chef

Ingredients

• 300 g fresh egg pasta, made with 50% of semolina and 50% of Manitoba or 00 flour ( see technique )
• 300 g large prawns
• 100 g baby Swiss chard or spinach
• 4 tablespoons olive oil
• 1 small fresh onion or shallot
• 1 egg
• 100 g butter
• Sage
• Marjoram
• Thyme
• Chives
• Prepare the filling. Shell the prawns, remove the black vein, wash, and finely chop them. Clean the Swiss chard, wash thoroughly, dry, and finely chop it.
• Remove the mixture from the heat and finely chop everything, then transfer it to a bowl and let it cool. Once cool, add the egg, salt, and pepper, and mix everything well.
• Roll out the pasta as described in the technique section , distribute the filling, and form the ravioli.
• Finely chop the herbs and mix them with softened butter to create an aromatic butter. Melt the butter in the microwave before cooking the ravioli.
• First courses