Shrimp Ravioli with a Light Lime and Herb Sauce

For the filling, cut the shrimps 1-2 times, mix with the vegetables, herbs and the farce and season to taste.

For the farce, cut the fish fillet into cubes and place in the freezer for approx. 30 min. Then puree in a food processor to a homogeneous fine mass. Add the cream, Noilly Prat and spices (do not blend too long or the mixture will curdle). Pass through a fine sieve and season with salt and white pepper.

For the ravioli dough, knead all the ingredients into a compact dough and let it rest in the refrigerator for at least 20 minutes.

For the ravioli, roll out the dough to about 4 mm thick and cut out round shapes. Place the filling in the center, brush the edge with a beaten egg and cover with a second sheet of dough. Press down the edge. Cook the ravioli in boiling salted water for about 5-6 min.

For the lime-herb sauce, sauté shallots in butter and deglaze with wine and Noilly Prat. Add lemongrass, and lime juice – let reduce. Fill up with beef broth and add the cream. Reduce again, pass through a fine sieve, season to taste and assemble with the cold butter and the freshly chopped herbs.

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