Shrimp Ravioli in Lime Broth

Ingredients

• 150 g All-purpose flour (Sift to avoid lumps)
• 2 pcs Eggs (At room temperature)
• 1 pinch Salt
• 200 g Peeled shrimp (heads and tails) (Fresh, peeled, heads reserved for the broth)
• 50 g Mascarpone (At room temperature)
• 1 tbsp Fresh chives (Finely chopped)
• 1 pcs Lime (Zest and juice)
• to taste Black pepper
• 1 L Water
• 1 pcs Fish stock cube

Instructions

1. Prepare the ravioli dough

   In a bowl, mix the flour, salt, eggs and a splash of water if needed until a supple dough forms. Knead 5 minutes, cover with film and let rest 10 minutes.

   Time: PT15M

2. Prepare the filling

   In a small bowl, incorporate the mascarpone, finely chopped chives, lime zest and juice, and season with pepper. Mix until a homogeneous consistency is achieved.

   Time: PT10M

3. Cook the shrimp tails

   Bring a small pot of water to a boil (100°C) and plunge the shrimp tails for 2‑3 minutes until they turn pink. Drain and finely chop.

   Time: PT5M

   Temperature: 100°C

4. Incorporate the chopped tails into the filling

   Add the chopped shrimp tails to the mascarpone mixture and mix well.

   Time: PT2M

5. Roll out the dough and cut circles

   Divide the dough into two portions (one neutral, one slightly colored with a pinch of turmeric if desired). Roll each portion very thin (2 mm) and cut 6 cm diameter circles using a cutter.

   Time: PT10M

6. Fill and seal the ravioli

   Place a small spoonful of filling in the center of each circle, moisten the edges with a little water, cover with another circle and press firmly to seal. Ensure no leaks remain.

   Time: PT10M

7. Prepare the flavored broth

   Bring 1 L of water to a boil, add the fish stock cube and shrimp heads. Simmer for 10 minutes, then strain to obtain a clear broth.

   Time: PT10M

   Temperature: 100°C

8. Cook the ravioli in the broth

   Drop the ravioli into the gently simmering broth and cook for 5 minutes until they rise to the surface.

   Time: PT5M

   Temperature: 100°C

9. Plating

   Arrange the ravioli in shallow bowls, ladle hot broth over them and sprinkle with chopped chives. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Eggs: Flax egg (for veg version)
• Instead of Salt: Sea salt
• Instead of Peeled shrimp (heads and tails): Shrimp
• Instead of Mascarpone: Ricotta
• Instead of Fresh chives: Parsley
• Instead of Lime: Lemon
• Instead of Black pepper: White pepper
• Instead of Fish stock cube: Homemade fish stock

Equipment Needed

• Pasta machine (or rolling pin)
• Mixing bowl
• Whisk
• Chef's knife
• Cutting board
• Saucepan
• Ladle
• Spatula
• Colander (optional)
• Baking sheet (optional)

Critical Steps — Do Not Skip

• Make the ravioli dough without it being too dry
• Properly seal the ravioli edges to prevent leaks
• Cook the broth with shrimp heads for a rich flavor

Chef Tips from the Video

• Use fresh shrimp for a more pronounced flavor
• Zest the lime just before incorporating to preserve the aromas
• If you have a pasta machine, run the dough through twice for an ultra‑fine texture

Troubleshooting

Storage

Refrigerator: Uncooked ravioli in an airtight container for 1 day; broth for 2 days in the refrigerator

Freezer: Ravioli on a tray then wrapped for 1 month; broth for 1 month in the freezer

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the dough and filling the day before and store them separately in the refrigerator
• Make the broth ahead of time and reheat just before serving