Black Ravioli Filled with Shrimp and Curd Cheese in Prosciutto and Truffle Sauce

Crni ravioli punjeni kozicama i skutom u umaku od pršuta i tartufa

Black Ravioli Filled with Shrimp and Curd Cheese in Prosciutto and Truffle Sauce

For filling: cleaned Adriatic shrimps, curd cheese, cooking cream, mozzarella, olive oil, freshly ground white pepper; For prosciutto and truffle sauce: 35 g homemade prosciutto, finely diced, half tsp olive oil with truffles, 100 g cooking cream, 12 g butter, 5 g tartufata, pinch of salt, freshly ground multi- coloured pepper, pinch of chopped parsley

Make ravioli with cuttlefish ink using the lasagne machine. Cut circles, 9 cm in diameter. Spread egg- wash on the edges.

Use blender to make the filling and put a small portion on each circle, fold in half and use a fork to seal it. Boil ravioli in hot salted water until they emerge at the surface.

Serve them on a hot plate and pour the sauce over them.