Wednesday, 3 February 2016

Halfmoon pasta filled with North Sea Shrimps and Ricotta

I had some pasta dough left from yesterday. There where 2 solutions, either cut it up into tagliatelle or fill it with some North Sea Shrimps and ricotta and make a decent meal.

I choose a ring cutter, that was on the small side - I have to remember next time to take one that is one size larger. This pasta was a bit fiddely! And when I hate something it`s fiddely. I have no patience for it. That is the reason, why the portion was on the small side. But übertasty.

Pasta with North Sea Shrimps and Ricotta

When you cut out a pasta ring, pat a bit of water on top so it wont dry out. Take a quarter teaspoon of ricotta and a few little shrimps and a parsley leaf. Make a ring of egg white around the rim of the pasta and fiddle it together. Place on a plate with some semolina or flour and make more.

6 cm cutter is a bit fiddely
60 g North Sea Shrimps
30 g Ricotta
1 tbsp parsley
1 egg white
2 tbsp of butter
1 pinch of dried thymed
a bit of cress
salt and pepper

Boil the pasta until it starts of float, let it float 2 more minutes. In a pan heat up some butter with thyme and place the pasta in. Add some North Sea Shrimps.

let them float 2 minutes

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