Ravioli with prawns and Speck Alto Adige PGI - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 60 min. + 30 min.
Created by: Consorzio Tutela Speck Alto Adige

Ingredients
2 people
4 people
8 people

For the pasta dough:
85 g flour
75 g semolina
½ t oil
¼ t salt
75 ml cold water
some fennel greens
For the filling:
3 large prawns
50 g ricotta
½ green onion, finely diced
some lemon zest
salt
white pepper
For the accompaniment:
½ fennel bulb
50 g datterini tomatoes
25 g kumquats
½ T butter
For the sauce:
50 ml cream
25 ml water
50 ml Pastis
salt
black pepper, freshly ground
Further ingredients:
50 g Speck Alto Adige PGI
1 T fennel seed
white of ½ egg
butter for frying
fennel greens to garnish

For the pasta dough:
170 g flour
150 g semolina
1 t oil
½ t salt
150 ml cold water
some fennel greens
For the filling:
6 large prawns
100 g ricotta
1 green onion, finely diced
some lemon zest
salt
white pepper
For the accompaniment:
1 fennel bulb
100 g datterini tomatoes
50 g kumquats
1 T butter
For the sauce:
100 ml cream
50 ml water
100 ml Pastis
salt
black pepper, freshly ground
Further ingredients:
100 g Speck Alto Adige PGI
2 T fennel seed
white of ½ egg
butter for frying
fennel greens to garnish

For the pasta dough:
340 g flour
300 g semolina
2 t oil
1 t salt
300 ml cold water
some fennel greens
For the filling:
12 large prawns
200 g ricotta
2 green onion, finely diced
some lemon zest
salt
white pepper
For the accompaniment:
2 fennel bulb
200 g datterini tomatoes
100 g kumquats
2 T butter
For the sauce:
200 ml cream
100 ml water
200 ml Pastis
salt
black pepper, freshly ground
Further ingredients:
200 g Speck Alto Adige PGI
4 T fennel seed
white of 1 egg
butter for frying
fennel greens to garnish

Preparation

For the pasta dough, mix the flour, semolina and salt in a bowl. Add water and oil and mix well by hand. Knead until the dough is elastic; if the dough is too hard or soft, add water or flour. Wrap in plastic and let rest for about 30 minutes at room temperature. Then roll out by hand or with a pasta maker, working in the fennel greens. For the accompaniment, clean and slice the fennel bulb into slices lengthwise. Slice the tomatoes and kumquats into rounds. Sauté carefully in butter one after another, season with salt and pepper. Remove from the pan and keep warm. For the filling, shell and clean and devein the prawns. Set aside the shells and 4 prawns. Chop the rest of the prawns and mix with ricotta, green onion, lemon zest and salt. Slice 4 thin slices of Speck Alto Adige PGI, finely cubing the rest. Lay the slices between parchment paper and fry in a pan, weighing them down with a pot so they don’t curl. Drain on paper towels. Fry the Speck Alto Adige PGI cubes until crisp and drain on paper towels. Fry the fennel seeds slowly in butter, remove them from the pan to drain on paper towels. Roll the pasta dough into a long strip and space spoonfuls of filling on the dough. Sprinkle the spoonfuls with a few crispy Speck Alto Adige PGI cubes. Brush the gaps between the spoonfuls with egg white and lay another pasta strip on top. Press the gaps well to seal and cut into ravioli with a cookie cutter or pasta wheel. Cook in boiling salt water. Fry the prawn shells in the pan the vegetables were cooked in. Add the leftovers from fennel, tomatoes and kumquats and cook for about another 3 minutes. Deglaze with Pastis and add the water and cream. Season well with salt and pepper, strain through a fine sieve and cook until creamy. Butterfly the 4 prawns, fry carefully in butter and season with salt. Pour stripes of sauce on the plates and top with the fried fennel slices. Arrange the ravioli on the fennel and sprinkle with the remaining Speck Alto Adige PGI cubes and fennel seed. Garnish with the butterflied prawns, tomatoes, kumquats, Speck Alto Adige PGI chips and fennel greens.

The ravioli are cooked when they rise to the surface of the water.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Hummus with pumpkin and Speck Alto Adige - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.

to the recipe

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze - recipe

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

to the recipe

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

to the recipe

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.

to the recipe

Mini cupcakes with maple syrup and Speck Alto Adige PGI - recipe

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

to the recipe

Wraps with Speck Alto Adige PGI

Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

Rocket, Granny Smith apple and Speck Alto Adige - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige PGI, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

to the recipe

Potatoes with Speck Alto Adige - recipe

Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

to the recipe

Potato pizza with Speck Alto Adige - recipe

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.

to the recipe