Pork and Shrimp Ravioli in a Buttery Broth

ravioli dough

• 500 g (17.6 oz) semolina flour
• 250 ml (1 cup) hot water
• 1 tablespoon butter, at room temperature

pinch of salt

filling

• 400 g (1 lb) ground pork
• 400 g (1 lb) shrimps with shells, with shells and heads
• 100 g (1/2 cup) parmesan, roughly chopped
• 1 tbsp heavy cream
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 tbsp chopped sage leaves
• 1 tbsp olive oil

sea salt + black pepper

buttery shrimp broth

shrimp shells and heads

• 100 ml white wine
• 1 carrot, roughly chopped
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leave
• 1 tbsp olive oil
• 1 tbsp salted butter

sea salt + black pepper

• to finish:
• 1 ear of corn on the cob, cut the kernels off the ear
• 8 shrimp, cleaned and deveined
• 1 garlic clove, finely chopped
• 1 tbsp butter

fried sage leaves

sea salt + black pepper

1. Combine the flour with salt in a medium bowl. Make a well in the center and add butter and hot water. Knead the dough, cover and let sit for 30 minutes.
2. Make the broth, pull off the prawn heads and pry off the shells. Save the shrimps for the filling. Heat the oil in a pot and fry the heads and the shells for 3 minutes at high heat, stirring constantly. Add garlic and onion, fry for 3 minutes more. Add white wine and cook for 2 minutes, cover with water. Add carrot, rosemary, thyme and bay leave, season with salt and pepper. Bring to a boil, cover the pot and simmer for 40 minutes. Place a fine sieve over another pot and pour the broth through the sieve. Bring to a boil, add butter and season with salt and pepper. Cover and simmer until the liquid is reduced to half.
3. Make the filling, heat the oil in a skillet and cook the shallot and garlic until soft. Devein the shrimps and place them in the bowl of your food processor together with the softened garlic and shallot. Add the ground pork, parmesan, cream and sage leaves. Season with salt and pepper. Pulse until smooth and homogenous. Set aside.
4. Divide the dough into 8 pieces. Take one of the pieces and flatten it out, brushing some flour on both sides. Roll out into a thin sheet or feed it through the pasta roller. Repeat with the remaining dough.
5. Cut the pasta sheets with a biscuit cutter or a glass into small and slightly bigger circles. Place scoops of filling onto the small pasta circles. Brush the dough with water around the scoops of filling. Place the bigger dough circle on top, making sure that there is no air in the pockets. Stick the edges together.
6. Cook in salted water for about 3-5 minutes. Remove from the water with a slotted spoon.
7. In a skillet, heat the butter. Add shrimps and bake until golden on both sides. Add corn and toast for 3 minutes on high heat. Turn off the heat, stir in the garlic and season with salt and pepper.
8. Serve the ravioli in a bowl with toasted corn, sautéed shrimps and broth. Top with fried sage leaves. Eat!