Salmon ravioli with prawn sauce and scallions

03939 RAVIOLI of SALMON with SHRIMP SAUCE and scallions INGREDIENTS for 8 PERSONS 650 g of fresh egg pasta 1 tablespoon olive oil, 800 g salmon steak, 3 egg whites, 200 ml of fresh cream, 60 g of stale bread crumbs, 400 g shrimp tails, 50 g shallots, 100 g butter, 1/2 glass of dry white vermouth, 20 strands of chives, 4 tablespoons flour 2 working, dust with white pepper, 5 tablespoons of coarse salt, 2 pinches fine salt.

Remove the skin, fishbones and other smaller bones from salmon slice; to more easily remove the small bones using tweezers.

Chop the salmon flesh very finely with a knife or with the Crescent; You can also use an electric mixer.

Keep the flesh in the freezer for 10 minutes to blend better.

Beat for 30 seconds 2 egg whites with a fork until slightly foamy.

Dice and add crumbs with the cream.

Mix the egg whites, cream and breadcrumbs to chopped salmon, salted with a pinch of salt and add a sprinkling of pepper.

Keep the stuffing in the fridge for 20 minutes, protecting your vessel with kitchen film.

Roll out the dough on lightly floured work surface; to get the most delicate ravioli, the dough should be thin: If you need to assottigliatela with a rolling pin until desired thickness.

Crop it to 6-7 cm in diameter with a cookie; You can also use the rim of a glass.

Spread half of the diskettes with the egg white was just slammed with a fork, place a scoop of filling in Center of each egg white coated disc and cover with the remaining dough discs, matching the edges.

Air must not remain inside the ravioli: press gently with a finger on the edge of dough around the filling to eliminate the bubble of air.

Place the ravioli, hand that you have prepared on some plates coated with lightly floured parchment paper; hold the plates in the refrigerator no more than 20 minutes.

If they have to wait longer, the stuffing too wet the dough becomes soft.

Peel the shallots, wash it and dry it; cut into very thin slices with a sharp knife and remove the shells on the shrimp tails.

Wash, drain and dry them well with a paper towel.

Melt the butter in a frying pan, saucepan, heat the shells for 3 minutes, stirring, wet with the vermouth and let it evaporate in 2 minutes.

Remove the shells from the bowl with a slotted spoon, drain the sauce very well making it fall back into the Pan otherwise remains enough to season the ravioli.

Add the sliced shallots, rosolatele for 3 minutes over low heat, stirring every so often and being careful not to brown them.

Add 1/2 glass of water, let it completely evaporate (5 minutes), remove the black thread shrimp queues using a sharp knife and fried tails on bottom of butter and shallots, over high heat, stirring.

Salted with fine salt and season with pepper.

Bring to a boil 5 liter of water in a large pot, add the salt and oil; the oil serves not to attack the ravioli.

Lessatevi ravioli for 5 minutes 3-4 times and drain when they return to the surface with a slotted spoon.

Place on a serving dish, sprinkle them with the shrimp and sauce complemented with chive threads clean with damp paper towels and cut into small pieces with scissors.

Serve immediately.