Ravioli Stuffed with Gamba, English Celery and Gamba Butter

Preparation Ravioli The preparation of ravioli is easier than you think. Mario Kalweit shows them the necessary tricks and explains why the filling is so important. In his sophisticated dish, he combines inexpensive wan tan leaves with fine gambas to make a delicate pairing.

Glaze shallots in olive oil, mix with the gambas meat. Add thyme, lime juice, salt and freshly ground pepper to taste. Brush pasta sheets with egg yolk, add a little quantity and cover with pasta sheet. Press well until smooth so that there are no air bubbles, then scoop out with a ravioli cutter. Boil once in salted water for about 5-6 min and then pull at 90 degrees.

Preparation Sauce Glaze root vegetables in olive oil, add gambas peel, spices and paradeis pulp and fry briefly. Extinguish with orange liqueur and fill up with whipped cream. Let the sauce boil for 5 minutes and strain through a fine sieve. Season with salt.

Preparation celery Cut 400 g English celery into fine slices and glaze in 30 g butter for 4-5 min. Extinguish with juice from one orange and season with salt.

Tip: Always use aromatic spices to refine your dishes!

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