Pumpkin ravioli with jumbo shrimp in anchovy pesto

2_03084 PUMPKIN RAVIOLI with JUMBO SHRIMP IN Anchovy PESTO INGREDIENTS for 1 PERSON 3 pumpkin ravioli, prawns, 2 3 or 4 anchovies in oil, a clove of garlic, chopped parsley, 2 Tablespoons extra virgin olive oil, one tablespoon of flour, a glass of dry white wine in pestle Crush the anchovies, adding if necessary as olive oil until obtaining a cream (lack of time you can use a good anchovy paste already prepared).

Sauté the garlic whole with its skin in a little extra virgin olive oil, then delete it.

In a pan you blast the prawns in hot garlic flavored oil and then, when they have taken on a bright red color with baking, remove them from the Pan and put them aside.

Stir in the anchovy cream, a knob of butter and a tablespoon of white wine.

A high flame dusting of flour for you thicken.

Cook the ravioli in salted water then drain well and place in a dish.

Ricoprirteli with sauce and garnish with the prawns.