Small ravioli filled with prawns | Carlo Florence chef

Name: 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

florencechef.com

Small ravioli filled with prawns and spinach, a delicate first course by Carlo Florence chef. Enjoy fresh pasta, succulent prawns, and aromatic herbs. Perfect for special occasions.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at florencechef.com.

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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