Shellfish ravioli with bisque

chef

Leonardo Pellacani

Other Ingredients

q.s. Cabbage spouts

q.s. Salt & Pepper

q.s. Bread crumbs

q.s. Chives

100 g. Cow's milk ricotta

500 g. Fresh egg pasta dough

Serve 6

Prepare the ravioli filling:  in a bowl add the finely chop prawns with some of the liquid, the cow's milk ricotta, bread crumbs, chopped chives, salt and pepper. Mix all the ingredients to reach a homogeneous mixture. Roll out the dough and create the ravioli with the filling , giving it a pyramidal shape. Heat the bisque with a drop of prawn's liquid. Cook the ravioli in boiling salted water. Pour the hot bisque into a serving dish then add the ravioli on top. Garnish with the cabbage sprouts and a drizzle of evoo.