Ravioli with scampi and capocollo with herb sauce
Instructions
Roll out the pastry flour and eggs.
Cut it into squares.
Stuffed with scampi and pulp with capocollo.
Close them with as many squares and pack so ravioli.
Cook in boiling salted water.
Blanch the salad and mix with oil.
Serve dumplings with Herbed sauce so obtained.
Ingredients and dosing for 4 persons
- 200 g of flour
- 2 eggs
- 10 small prawns
- 100 g of mixed greens
- 3 slices of capocollo
- Olive oil
- Salt
- Pepper