Ingredients
- 200gr 00 flour
- 100gr re-milled semolina
- 3 eggs
- 200gr scallops
- 200gr prawns
- Truffle carpaccio
- Truffle oil
- Butter
- Marjoram
- Salt
Preparation of the recipe
1
Mix 00 flour and re-milled semolina, add the eggs and knead the ingredients into a smooth dough. Cover the dough and let it rest.
2
Wash and clean the scallops and the prawns.
3
Chop them, add a drizzle of truffle oil and a pinch of salt and mix the ingredients.
4
Roll out the dough into a thin sheet.
5
Use a pastry ring to obtain rounds.
6
Fill half of them with the scallops and prawns’ mixture.
7
Use the other half to cover and close the ravioli. Use the help of your hands to warm up the dough.
8
Cook the ravioli in boiling salted water for 6-7 minutes.
9
In the meanwhile, melt a knob of butter in a pan, with a sprig of marjoram.
10
Drain the ravioli in the pan and mix delicately with the butter for a couple of minutes.
11
Serve your ravioli adding the Casa Rinaldi truffle carpaccio.
