Shrimp Ravioli with Lime-Ginger Roast Broth

For the pasta dough, put the yolks, egg, flour, 1 tbsp. oil, a pinch of salt and water in a suitable bowl and knead to a smooth dough. If the dough is too hard, add a little more water or oil. Wrap the dough in plastic wrap and let it rest for about 1 hour.

Remove the outer dry leaves from a stalk of lemongrass, chop the lemongrass stalk into small pieces. Cut 2 kaffir lime leaves into small pieces. Remove the peel from the ginger and cut into fine slices. Cut the chili in half lengthwise, remove the seeds and cut the flesh into thin strips. Squeeze the juice from the lime. Remove the skin from the shallots, chop and sauté in a saucepan with 1 tbsp olive oil, fill with chicken stock and bring to the boil. Add a small amount of ginger, salt, palm sugar, chili, lemongrass, lime juice and soy sauce, infuse for 20 minutes. Then strain through a sieve.

Well precooled shrimps with whipped cream and egg white in a cutter form, season with salt, cayenne pepper and a squeeze of juice of a lemon and whisk to a smooth farce.

Pour the mixture into a piping bag with a hole nozzle and place in the refrigerator for a short time.

Cut the salmon into 6 cubes of about 1 cm.

Roll out the prepared pasta dough thinly with the machine or with a pasta walker and cut it into 12 circles of 8 cm ø, brush the edge with a little water. Sprinkle the shrimp mixture on the center of 6 pasta circles.

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