Homemade ravioli with rigotte de Condrieu, prawns, sorrel and lobster bisque
Ingredients
Instructions
For the ravioli dough :
- 200 g Flour
- More for the work plan (a little)
- 2 whole eggs
- Salt
- Ground pepper
- 1 drop of olive oil
For the stuffing :
- 2 small Rigotte de Condrieu raw milk goat cheeses, cut into thin rounds
- 1 Twenty small cooked shrimp (and shelled)
- 1 Twenty small leaves of sorrel
- Salt
- Ground pepper
For the sauce :
- 1 box of lobster bisque
- 2 tbsp. tablespoons fresh cream
- We first prepare the ravioli dough by mixing the flour and the whole eggs.
- We work this mixture with our hands, while seasoning with salt and pepper as well as olive oil before letting it rest for at least an hour in the fridge in cling film.
- Once rested, we take the dough out of the refrigerator and flatten it, if possible using the dough machine (roller) and this until number 8.
- Otherwise, we take our pain patiently and flatten it as thinly as possible with a rolling pin!
- On a floured work surface, we cut the dough once flattened into large circles of about 7 cm in diameter and in even numbers (about twenty or ten per person).
- On half of the circles, we have a thin slice of rigotte as well as a shrimp wrapped in a leaf of sorrel.
- We salt and pepper before wetting around the rounds and covering them with the other half of the rounds.
- We press well on the edges so that the two halves of circles adhere well to each other.
- That done, we put the giant ravioli in the freezer for a few minutes on a floured plate.
- Meanwhile, we heat the lobster bisque in a saucepan and add the cream.
- In another pan, we boil salted water, take the ravioli out of the freezer and then gently cook them in it.
- When they rise to the surface, they are cooked and we can drain them carefully.
- When everything is ready, we serve the ravioli with the lobster bisque sauce.
Homemade ravioli with rigotte de Condrieu, prawns, sorrel and lobster bisque
Today we offer you the following recipe: Homemade ravioli with rigotte de Condrieu, prawns, sorrel and lobster bisque
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Homemade ravioli with rigotte de Condrieu, prawns, sorrel and lobster bisque Recipe – Homemade ravioli with rigotte de Condrieu, prawns, sorrel and lobster bisque Recipes
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