Shrimp ravioli with red Kampot pepper

Ingredients for ravioli dough

• 500 g plain flour 00
• 70 g water
• 200 g egg yolks (+ one yolk for brushing)
• 1.5 teaspoons extra virgin olive oil
• a pinch of salt

Shrimp filling

• 225 g PnD shrimp (Peel and Deveined = peeled tails and removed intestines)
• 3 tablespoons cream cheese
• 2 tablespoons ricotta
• 2 tablespoons chopped fresh chives
• 1 lemon (zest and juice)
• salt
• Red Kampot pepper

For serving and seasoning

• 60 g chicken broth
• 2 tablespoons chopped shallots
• 1 tablespoon chopped fresh chives
• 1 tablespoon butter
• 1 lemon (zest and juice)
• flake salt from .pepper..field
• microgreens for garnish
• Red Kampot pepper

Instructions

1. Prepare the ravioli dough. Pour the plain flour (preferably 00 flour) into a bowl, add a pinch of salt, then add the egg yolks, water, and olive oil. Mix everything thoroughly; you can also use a kitchen robot. If the dough seems too wet, carefully add flour, or if it seems too dry, add a little water and knead the dough thoroughly. Transfer it to a floured surface or directly onto the kitchen countertop and knead the dough by hand until it starts to have a shiny and smooth surface. Wrap it in cling film and let it rest in the fridge for 30 minutes.

2. While the dough is chilling, prepare the filling — the shrimp mousse. The most important are the shrimps, which should be headless, peeled from the shell, tails removed, and intestines taken out. Use a sharp knife to make a cut along the back of each shrimp, about half a centimeter deep; the shrimp meat will open, revealing black or white intestines (this is the entire digestive tract of the shrimp — stomach and intestine). Use the tip of the knife to gently lift the intestines and pull them out with your fingers. You can use the shells and heads for broth; discard the intestines.

3. Put all the ingredients for the shrimp mousse in a blender. The cleaned and deveined shrimp, cream cheese, ricotta, chopped chives, salt, grated zest from one chemically untreated lemon and lemon juice, and a pinch of freshly ground red Kampot pepper. Blend everything until smooth. Put the finished filling into a piping bag and place it in the fridge.

4. Take the dough out of the fridge and roll it out as thinly as possible, from which you will cut circles with a diameter of 6– 7 cm. Use a round cutter or a glass, but preferably a pierogi cutter. In the center of each cut-out circle, using a piping bag with filling from which you have cut off the tip, layer the shrimp mousse. Use a kitchen brush to brush the edges of the dough circle with egg yolk and fold it in half so that the edges join and form a semicircle. Press the edges together with a fork to ensure that the ravioli do not open during cooking. A pierogi cutter is very helpful in this step. Place the filled ravioli on a floured surface, but preferably cook them immediately in boiling salted water for about 2 minutes. Watch until they float to the surface.

5. Meanwhile, prepare the sauce for the ravioli. In a larger saucepan, melt the butter, add the broth and stir with a whisk until everything is thoroughly combined and not boiled over. Add finely chopped shallot and chives and let it simmer. Cooked ravioli in the sauce are "bathed," which gives them shine (glaze) and flavor.

6. Try to serve as quickly as possible, ravioli cool down quickly. Just before serving, lightly salt with flake salt, pepper with freshly ground red Kampot pepper, and garnish with herbs and freshly chopped chives directly on the plate.

Special tip from the recipe author

Ravioli also taste great coated in a nut breadcrumb mixture, which I prepare by blending panko breadcrumbs and hazelnuts in a 1:1 ratio. I toast this breadcrumb mixture in brown butter (beurre noisette). I prepare it by slowly clarifying butter over medium heat until it starts to smell nutty and changes color to brown. I remove it from heat and strain it through a sieve lined with gauze into a stainless steel bowl, then toast the nut breadcrumbs in it. I then lightly sprinkle the cooked ravioli directly on the plate with this breadcrumb mixture.

Enjoy your meal!