Ingredients
Serves 1
For the ravioli
80g pasta dough (recipe opposite)
5ml lemon juice
100g shrimp
1 egg
5g fresh parsley, chopped
5g fresh thyme, chopped
5g fresh basil
For the sauce
50g pumpkin, sliced
50g zucchini, sliced
30g sundried tomatoes
30g basic tomato sauce
5g fresh basil
5g olive oil
Pinch of salt
Parmesan, thinly sliced (optional)
Basic Pasta Dough
1kg bread flour
450 ml warm water
30g yeast
10g salt
10g sugar
5ml olive oil
1. Mix all the ingredients
together in a bowl.
2. Roll the dough into a small ball.
3. Return to bowl, cover with plastic wrap and leave to rise for 30 minutes at room temperature.
First, make the ravioli filling by mixing the shrimp, parsley, thyme, basil, and lemon juice in a bowl.
Flatten the pasta dough by passing it through a pasta roller. Lay the flat sheet of pasta out on a floured surface.
Baste the dough with egg yolk. Treating the sheet as two halves, lay two to three spoonfuls of filling along one half, then fold the other over top. Press firmly around the edges of the filling to seal it in. Using a sharp knife, cut a triangle around the filling to create the shape of the ravioli. Boil the ravioli in a pot of salted water for seven minutes.
When the ravioli is almost ready, swirl the olive oil in a saucepan over medium to high heat. Sautee the basil, tomato sauce, sundried tomatoes, zucchini, and pumpkin with a pinch of salt for five minutes.
Using a slotted spoon, remove the ravioli from the pot of boiling water and slide
it into the saucepan. Drizzle some olive oil over the ingredients, stir them around some more, then serve. Garnish with parmesan slices if desired.
chef:
Emile Wang is the executive sous chef for InterContinental Beijing Financial Street. Born and raised in Beijing, he has 20 years of professional cooking experience. He finds creativity in combining Chinese and Western approaches, and specializes in Italian and French cuisine. In his spare time, Chef Wang enjoys sports and travel.
photos by MITCHELL PE MASILUN
This article originally appeared on p30-31 of the beijingkids October 2013 issue.
Check out the PDF version online at Issuu.com
