MENU
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.
Ready to try something new?
See more Speck recipes ...
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
A recipe with Speck Alto Adige PGI for connoisseurs & gourmets and all those aspire to be.
Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...
Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.