Shrimp Ravioli with Sage Nut Butter

For the shrimp ravioli with sage nut butter, mix the durum wheat semolina with the eggs and olive oil to a smooth dough.For the filling, peel and finely dice the shallots and garlic. Chop the chili finely and cut the young onion into fine rings. Finely dice the shrimp and salmon.

Sauté the shallots with the garlic in a little olive oil until translucent, then add the shrimp, salmon, chili and green onion, season with salt and pepper.

Roll out the dough thinly and cut out 8 circles with a large cookie cutter, place a full tablespoon of shrimp mixture on top of the dough, brush with egg white and seal well.Cook the ravioli in lightly simmering salted water for 3 to 4 minutes, lather the butter with the sage and toss the ravioli briefly in it.

Slice the celery into thin strips with a peeler, season with a little salt, olive oil and vinegar.For the shrimp ravioli with celery and sage nut butter, arrange one or two ravioli with some of the sage butter in a deep dish, place some of the lettuce on top of the ravioli and garnish with a parsley leaf.

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