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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.
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