Ravioli with shrimp and ricotta: recipe

Lightly beat the eggs with a fork with a pinch of salt. Add to the sifted flour and knead the dough.

If there is not enough liquid, add a teaspoon of water and continue to knead.

Shrimp cut into small pieces. Remove the zest from the lemon with a fine grater, half a teaspoon is enough. Chop green onion if you want to add it.

Whisk the egg with salt, pepper and zest. Mix first with the ricotta, then add the shrimp.

Drain any excess liquid from the ricotta package.

Divide the dough into 4 parts, take two and roll into thin layers.

Put the dough that you do not work with into the bag.

Put the filling on the dough, leaving 3-4 cm between servings. Cover with a second layer and crimp around the filling. Cut into squares with a regular or curly knife.

To secure the edges more firmly, you can press them down with the tines of a fork.

Pour in the wine, add the fennel and stir until almost all of the liquid has evaporated.

Pour in the cream, salt and pepper. Let it simmer for a few more minutes until the sauce begins to thicken slightly.

Strain the sauce and return it back, add some chopped greens. Put the ravioli into the pan with a slotted spoon and stir. Remove from heat after 1-2 minutes.