Ravioli with shrimps and ricotta

1. Preheat the butter in a saucepan over medium heat. Add chopped carrots and n Ingredients: Instructions

1. Preheat the butter in a saucepan over medium heat. Add chopped carrots and diced onions. Fry, stirring, until the onion begins to acquire a brown color along the edges. Add tomato paste, chopped garlic, red pepper flakes and fry, stirring, until the appearance of flavor, about 1 minute. Increase the fire to medium-strong, add white wine, clam juice and shrimp in a shell. Bring to a boil, then reduce the heat and cook over low heat. Bring the shrimp in 3 minutes. Peel and return to the pan. Cook 20 minutes. Strain the broth and set aside. To prepare the filling, grind shrimp in a food processor. Mix with ricotta, egg, grated cheese and chopped parsley. 2. Spread 1 teaspoon of the filling every 7.5 cm of the paste sheet. Moisten the edge of the dough with water. If the sheet of paste is at least 10 cm in length, fold it in half along the filling. If a sheet of paste is less than 10 cm, put a second sheet of paste on top and cut out ravioli using a pizza cutter. Repeat with the remaining ingredients. 3. In a large saucepan bring the water to a boil, add salt and reduce the heat. Boil ravioli in several batches until cooked for 2 to 3 minutes. 4. To prepare the sauce, mix the cream and the reserved broth from the shrimp in a small saucepan. Bring to a boil on medium-high heat, reduce heat to medium and cook for 6-10 minutes until the sauce thickens. Pour sauce welded ravioli and serve.

Servings: 6-8