Shrimp Raviolone of Saffron Dough

Dough: Prepare all the ingredients into a dough. Wrap in plastic wrap and chill for 1 hour.

Filling: Sauté shallot cubes and garlic in a little olive oil, add brunoise and sauté until soft. Chill.

Mix all ingredients in a baking bowl, season heartily.

Roll out dough to 1 mm, brush half with beaten egg yolk.

Cut out balls of filling with ice cream scoop and spread evenly over one sheet of dough. Place second pastry sheet on top. Press this well smooth around the fillings.

Shape the ravioli with a pastry wheel or a suitable cookie cutter. Place in plenty of boiling salted water and cook “al dente” for about 3 minutes.

For the sauce, sauté shallot cubes in oil. Deglaze with white wine and Noilly Prat, reduce almost completely. Fill up with the stock, boil repeatedly to a third. Add saffron, and when it starts to give color, beat the sauce with butter. Add tarragon and tomatoes, season.

Pour sauce into warm plates, put a raviolone in each and then drizzle a few drops of lime oil into the sauce. Add a scampo fried briefly in olive oil to each.

(*) Durum wheat flour: A type of wheat with soft glassy grains, in southern Italy housewives also make bread from it. In Switzerland durum wheat is cultivated, but since it needs a very warm climate to fully cure, our durum wheat flour is not of first quality. It is grown there

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