Shrimp Ravioli with White Wine Velouté

Knead all the ingredients for the pasta dough into a dough. Separate the crab tails and remove the intestines. Cut the crayfish tails into 1 cm cubes and fry in olive oil until very translucent. Drain on a dish rack and refrigerate for 1 hour.

Mix the chilled shrimp pieces with a little chopped cilantro, cayenne pepper and juice of one lemon. Add salt and pepper to taste, if necessary. Grind salmon, egg and a little cream in a food processor. Add the marinated shrimp cubes, set aside to cool.

Roll out the prepared pasta dough thinly (about 1 to 2 mm) on a floured surface. Cut out circles (about 6 cm ø). Spread the filling on half of the circles. Brush the edges with beaten egg and place the other half of the circles on top. Cook the ravioli in salted water for a few minutes.

For the veloute Boil the white wine strongly. Add the veal stock and boil again. Add the cream and bring to the boil briefly. Season well with salt and freshly chopped coriander.

Arrange shrimp ravioli on white wine veloute, decorate with fresh herbs.

Drink: Feed from Eveline Eselböck [Donauland wine region:

Our tip: It is best to use fresh herbs for a particularly good aroma!

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