Bread and bacon ravioli with bean cream and shrimps
 SERVE |
 TIME |
 DIFFICULTY |
| 4 | 2 h | Easy |
Ingredients:
- 12 Big shrimps
- 150 gr. of fresh pasta (see here)
- 200 gr. of borlotti beans (the canned ones are ok)
- 100 gr of vegetable brunoise (onion,sellery and carrot diced)
- 60 gr. of smoked bacon
- 60 gr of bread
- 50 gr. of tomato sauce
- 10 gr. of pecorino cheese
- 1/2 egg
- 2 garlic cloves
- 4 sprigs of rosemary
- Olive oil
- red chilly
- Salt
Method:
- Clean the shrimps and keep the heads
- Fry gently the bunoise in a bit of oil and garlic, pour into the pan 1 Lt. of water, the shrimps heads and the beans. Cook for 1 hour.
- Fry gently the rest of the garlic in oil with 1 sprig of rosemary and a bit of red chilly.
- Filter and add to the beans.
- Remove the heads and, using a food processor, whip finely.
- Chop the bacon and fry it in oil, add the bread (chopped), cook for a couple of minutes. Let it cool down the add the beaten egg, the pecorino cheese, some chopped rosemary, a pinch of salt and some chilly. ( this is the filling for the ravioli).
- Roll the pasta (unless you use the ready made one) put little piles of the filling, close the ravioli and cook in salty water.
- While the ravioli are cookink, sautè for two minutes in a pan the shrimps with some rosemary and red chilly.
- Spread the bean cream into a plate, put the ravioli on top and garnish with the shrimps, a little olive oil and a sprig of rosemary.
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