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Tortelli with shrimps and citrus fruits

Tortelli with shrimps and citrus fruits

Tortelli shrimp and citrus recipe by of 15-11-2010 [Updated on 15-12-2014]

This morning I give you a recipe that my mom found in a magazine ... By now I have infected my mom to always experiment with new dishes even when the combinations of taste are particular as in this case. So yesterday we experimented with this new recipe of tortelli with prawns and citrus fruits, a fresh, fragrant dish with a very particular taste, to our huge surprise my grandparents also liked it (we had ravioli with sauce in case they didn't appreciate this dish). combination of tastes), a sign that the recipe was great! Happy Monday everyone and if you are looking for a different first course, this recipe is for you;)


How to make Tortelli with shrimps and citrus fruits

Brown the finely sliced ​​shallots in the oil.
Grate some of the zest from each citrus fruit and keep them aside. Squeeze the citrus fruits and filter their juice then add them to the shallot.

Cook until the liquid is reduced by half, then add the peeled and headless prawns.

Deglaze with the dry martini, add salt and pepper and turn off the heat.

Cook the tortelli in abundant salted water, drain and pour them into the pan with the condimenro.
Add the chives, the grated citrus fruit and a sprinkle of pepper.

Season the ricotta ravioli in the citrus sauce, turning them gently then serve the shrimp and citrus ravioli.


Potato tortelli are my favorites! I often make them with this recipe and also with Francy's one this time I tried Dauly's tortelli which I thank for their availability:

ingrediants :
for 700g of flour and 7 eggs:
7 medium potatoes, boiled and mashed
grated lemon and orange peel
1 egg
grated Parmesan cheese
2 tablespoons tomato sauce (my edit! Just to color them a little)

Dauly writes: "Citrus fruits should be dosed to your taste, and I put the Parmesan cheese by eye, if the dough is a bit soft I add a handful of breadcrumbs.
With this citrus filling I made a sauce of artichokes and prawns, the orange goes well with the first courses and the lemon of course with the fish. If you want to make a traditional shape or cut some discs and close in a crescent or the shape you prefer!
For the artichoke sauce (I had to omit the prawns because I don't eat fish.): ". I use small and tender artichokes because I just cook them, wash them, pop them and cut them into thin strips, I cook them for 2 minutes in boiling water, drain them with a slotted spoon to hold the cooking water, dry them well and brown them in oil with a whole shallot and a clove of garlic which I then remove, let them stew 3-4 minutes or until they are tender but crunchy, I salt and keep aside. With the cooking water I prepare a soft vegetable béchamel with flour, oil and a little nut with vegetables, taste the salt and mix it with the artichokes. I cook the tortelli and when they are cooked I drain them and alternate them in the serving dish with the sauce and a sprinkling of Parmesan cheese (.) If you want you can also add to the artichokes both sweet and smoked crispy pancetta "
They are truly wonderful! a real triumph! the aroma of citrus fruits goes wonderfully with potatoes and artichokes! try them!
great Dauly 10 and praise.

Wednesday 13th June 2012

Paccheri with prawns and fresh tomatoes

Post this recipe even though it's been some time now, but it's definitely fresher and more seasonal now.

"Every year Niccolò and his friends are at our house grilling at night for the superbowl, and every year I give up the blow by retreating to my rooms and falling miserably from sleep in front of a movie while they enjoy a show in my opinion longer and boring than Ben Hur in full version.
The next morning I usually get up and after seeing a taste of Baghdad under siege in the living room I head to the kitchen to clean up the leftovers.
I still don't understand how after 10 years of superbowl and always the same people in numbers, mouths and faces, it's possible that my fridge is always overflowing with hamburgers, hot dogs, cheese and tomatoes, there are always tons of tomatoes. And then I'm the one who overdoes the doses!
Anyway, after having frozen all the frozen food, I decided that the tomatoes would have been perfect for a fresh sauce with prawns, and Alice and I were unable to finish them. "

Ingredients for 4 people:
8 ripe tomatoes
400 gr of prawn tails
2 Tropea onions
2 cloves of garlic
a handful of fresh basil leaves
chilli (better if fresh)
500 gr of paccheri

Wash the tomatoes, remove the stalk and make a cross incision on the bottom, arrange them in a large bowl and cover them with boiling water. Leave them to soak for a few minutes, when you see that the skin is lifting then drain the water and replace it with cold water and ice.
When they are cold, drain them, peel them well (now it should be a breeze!) Cut them into quarters and remove the central part with the seeds. now you have perfect slices of tomato without skin and seeds, cut them lengthwise into strips and set them aside in a bowl with two peeled and halved cloves of garlic and a drizzle of oil.
Clean the shrimp by removing the carapace and making an incision in the back of the black fillet, which is nothing more than the intestine and let them dry on absorbent paper.
With the shells, if you want, you can make a comic by boiling them and restricting the liquid and then using it in the pasta sauce, I didn't have time Alice was already about to arrive!
Slice the onions and brown them in a large pan (the ideal would then be able to season the pasta inside.), Add the tomato fillets and after 5 minutes the prawns that will be just seared. You can already smell a wonderful scent! If you have fresh chilli, remove the seeds, chop it and add it to the sauce, otherwise you dose it according to how strong the chilli you have is. Season with salt and pepper.
Now the sauce is ready, maybe I would remove the garlic cloves just so as not to confuse them with a shrimp and burn your palate.
Throw the pasta in plenty of salted water and when halfway through cooking it starts to froth for the starch it releases, use a couple of tablespoons to dilute the sauce while keeping it warm over very low heat. Slice the basil into thin strips, drain the pasta and dip it into the sauce. stir, serve, sprinkle with basil, a round of olive oil, a pepper and. yes, pretend you are at the sea with your feet in the sand while having lunch with an iced chardonnay!

La Belle Auberge

Clean, wash and drain the herbs. In a pan, melt a knob of butter, flavor with finely chopped chives, add the vegetables and cook for a few minutes. Remove from the heat, allow to cool, squeeze and chop with a knife.

Put the ricotta in a bowl, a few stalks of finely chopped chives, the marjoram leaves and the chopped herbs. Add an egg, Parmesan, salt and flavor with grated nutmeg. Mix thoroughly and reserve in the fridge until ready for use. Prepare the pastry in the usual way and roll it out into wide strips.

Put small piles of filling on the dough, using a pastry bag or a teaspoon, cover with another sheet, pressing all around well to let the air out of the tortello.

Cut out the shapes with the help of a pastry cutter with jagged edges.

Personally, I prepare them the day before, I spread them on trays covered with parchment paper and sprinkled with durum wheat flour, cover with more parchment paper and put in the freezer. The next day, all that remains is to throw them in boiling salted water and cook them.

Drain the tortelli very well, transfer them to a deep serving dish, heated, sprinkle with grated Parmesan cheese and sprinkle with fresh butter, melted with a tablespoon of oil and scented with sage leaves and ground white pepper.

Note well: with that quantity of pastry, I also made two portions of tagliatelle.

La Belle Auberge

When you prepare this kind of dish, you even regret having to eat it: it takes three hours of work to see it disappear in five minutes. But this is the natural end of food and you have to accept it. The important thing is to see your guests satisfied.

For pasta:
500 g of flour 00
5 eggs and 1 yolk

For the stuffing:
200 g baby spinach (more delicate in flavor)
4 spring onions
2 sprigs of fresh marjoram
1 knob of butter
600 g of fresh cow's milk ricotta
3 tablespoons of grated Parmesan
salt, white pepper, nutmeg

Prepare the pasta in the usual way and let it rest, wrapped in cling film, while you proceed to the filling. Wash the spinach and let them dry for a few minutes, without adding water, in a large pan. Squeeze them well, chop them with a knife and sauté them in a pan in a knob of butter. They will need to remain extremely dry. In another pan, stew the finely chopped spring onions in very little butter. When they are cooked and dry, let them cool. Combine the sifted ricotta, spinach, spring onions and chopped marjoram leaves in a bowl. Combine the parmesan, salt, pepper and a grated nutmeg. Mix thoroughly and pour the filling into a pastry bag, fitted with a smooth and wide nozzle. Take a piece of dough, roll it out into a thin sheet, lay it on a generously floured mold, fill each groove with a little filling, cover with another sheet, flatten the dough well first with your hands and then with the help of a small rolling pin. Turn the mold upside down, remove the filled pastry and cut out the tortelli with a wheel. As they come ready, place them on a floured wooden cutting board. At the appropriate time, cook them in plenty of boiling salted water, drain them, place them in a heated bowl, dress them with plenty of melted butter with sage leaves. Sprinkle with grated Parmesan and a sprinkle of white pepper.

A tip: I prepare the tortelli the day before, lay them in layers on an aluminum tray, separating each layer with parchment paper. I seal the tray with alu paper and place in the freezer until ready for use.

Ravioli stuffed with ricotta and lemon with shrimp sauce

Making yourself a plate of ravioli at home seems like a thing of other times but that joy, that satisfaction and that genuine flavor in the pre-wrapped products cannot be put there.

We adapt to a taste that is always the same as if it did not make a difference but just a handful of flour is enough to discover the goodness of a fresh and tender pastry and the freshness of a freshly prepared filling and it does not even need to be so elaborate .

The ravioli that I propose today, without eggs, made of simple semolina and water, have a filling of fresh ricotta flavored with lemon peel and go perfectly with a shrimp sauce so quick to make that it will be ready even before it is ready. 8217 pasta water is boiling.

It takes so little time & # 8211 less to prepare them than to write the recipe & # 8211 and it is such magic between fingers and palate that it is worth a try. The only contraindication: there is no going back, after the homemade ones, ravioli will never be the same again.

Ravioli stuffed with ricotta and lemon with shrimp sauce

Ingredients (for two people)

For pasta
  • 100 g of re-milled durum wheat semolina
  • About 50 g of water
  • 1/2 teaspoon of EVO oil
  • A pinch of salt
For the stuffing
  • 200 g of cottage cheese
  • The peel of one lemon
  • A pinch of salt
  • A pinch of pepper
For the sauce
  • 200 g of prawn tails
  • 2 fingers of vodka (or dry white wine)
  • 1 clove of garlic
  • 1 tablespoon of extra virgin olive oil
  • salt


For pasta

Put the flour on a pastry board or in a bowl and make a small fountain. In the central hole add water, oil and salt and knead until you get a compact, soft and smooth ball of dough. It may be necessary to add a little more water depending on the flour used.

Wrap the dough with cling film and let it rest for half an hour at room temperature.

For the stuffing

Drain the ricotta in a colander for a few hours to prevent the filling of the ravioli from being too watery.

While the pasta is resting, work the ricotta cream with the grated rind of a lemon, a pinch of salt and a pinch of pepper and let it rest.

How to make ravioli

Roll the pasta very thinly & # 8211 & # 8220a velo & # 8221 & # 8211 on a pastry board sprinkled with semolina trying to give it a rectangular shape as regular as possible. I pull it by hand but if you have the classic grandma duck, use it to roll the dough gradually reducing the thickness between the rollers.

Put the dough on a shelf then, with the help of teaspoons, arrange small quantities of filling spaced apart on a line, leaving enough dough from the edge to cover, once folded, the filling and close the ravioli. This space clearly depends on how big your finished ravioli will be.

Once you have made the row of fillings, close the flap of excess dough on itself. By lightly pressing with your fingers between one & # 8220gobba & # 8221 and the other, accompany the pasta along the individual piles of filling then, carefully letting the air out, close the last side of the ravioli and cut them with a wheel wavy, you will see them easily take their characteristic shape. Seal the ravioli well and place them on a tray dusted with semolina or covered with parchment paper until ready to cook and cover with a clean cloth.

Remove any excess and continue like this until the pasta is used up.

Prepare the sauce and compose the dish

Shell the shrimp and rinse them.

Prepare two fingers of pure vodka (or dry white wine) in a glass.

While boiling a pot of salted water to cook the pasta, fry a clove of garlic just long enough to smell its typical smell then add the prawns and sauté them quickly then cook for 2 or 3 minutes. Deglaze with the vodka and, once the alcohol smell has disappeared, reduce the base slightly and set aside.

Drop the pasta gently into boiling water, they will quickly float to the surface (the time depends on the thickness, a ravioli with puff pastry will cook in about 2/3 minutes), remove them from the pot and gently place them in the pan with the sauce ready. As soon as they are all cooked, sauté quickly to stir and serve.

Tortelli with citrus fruits and mint sauce

Some time ago in a restaurant we had eaten ricotta and citrus tortelli seasoned with citrus and prawns and mint sauce. We wanted to try to remake the recipe at home. Being an experiment we wanted to use some ricotta and spinach tortelli purchased. Outstanding result! Next time we will make the tortelli and modify this recipe.

Ingredients for 4 people):
500 g of tortelli with ricotta (or ricotta and spinach)
500 g of prawns (or prawns)
1 orange
Half a lemon
1 shallot
Half onion
Half a glass of brandy
Half a glass of white wine
Extra virgin olive oil
saltFor the mint sauce:
1 handful of mint leaves
1 handful of pine nuts
Half a lemon
Extra virgin olive oil


Finely chop the shallot and sauté it in a pan with a little EVO oil.
Squeeze half a lemon and the orange and keep the peel of the latter.
Grate the orange peel being careful not to grate the white. Keep aside.
Clean the prawns and store the heads.
Toast the heads of the prawns in a saucepan. Gently pound them with a meat grinder to release the juices. Then add a few slices of onion, a little white wine and a little water and cook for 10/15 minutes, continuing to pound with the meat grinder from time to time.
When cooked, filter and set aside.
When the shallot has wilted and become transparent, add the orange and lemon juice.
Let it shrink a little then add the shrimp head stock and half a glass of brandy. Let the brandy evaporate, salt lightly and reduce the sauce a little.
Meanwhile, prepare the mint sauce.
Finely chop or crush the mint and pine nuts.
Add the juice of half a lemon, a little oil and a pinch of salt. Mix well.
When the orange sauce is small enough, add the prawns and cook them for a few minutes.
In the meantime, cook the tortelli al dente and then toss them in the sauce, add the chopped orange peel and mix gently so as not to break them.
Serve with the mint sauce on the side.
For this experiment we used ricotta and spinach tortelli. Those eaten at the restaurant had a filling of ricotta and citrus fruits but perhaps this caused an excessive acidity of the dish, which instead did not occur with the one prepared by us. Maybe we will try to make a filling of ricotta and parmesan, perhaps with the addition of a dried fruit such as almonds, walnuts or pistachios.

Tortelli favette with black bacon and prawns

On a pastry board, mix the two flours and form a small fountain, add the eggs lightly beaten and knead until completely absorbed. Let it rest covered with a cloth for 15 minutes, after which with the help of a rolling pin roll out very thin sheets and cut 12 squares, in the center of each place a spoonful of stuffing and close in a triangle shape, matching the three corners . Squeeze lightly with your hands to seal the dough and close the tortello by rolling it around your index finger, bending the upper end back. In a steel saucepan, lightly soften the nocerino spring onion and the black bacon cut into badonette in a little oil.

Add the broad beans and after a few seconds the rosemary, season with salt and sprinkle with vegetable broth that you will also use to cook the tortelli, strain them al dente and stir over high heat to allow the sauce to withdraw, add a drop of extra virgin olive oil, the prawns fresh shelled and pecorino. Season with more salt if necessary and serve hot.

Shrimps: 30 delicious recipes

Simple to clean, easy to find and cheaper than other crustaceans: shrimps.
From the classics in cocktail sauce, to the more exotic to be served with coconut dressing, not to forget daring recipes that want them very spicy, they lend themselves to endless preparations. But before you think about how to cook them, a few simple rules for choose them at the fish counter. First smell them: they must not give off unpleasant odors. The shrimp, fresh to the touch, are rather firm and consistent so it's best not to buy them if they show up mushy. Finally it is better be wary of those with too dark heads which could reveal a massive dose of sulphites (in the link all the information).

Once you have selected the product, it's time to indulge yourself with the recipes! For the menu you can think of proposing them as a rich appetizer, as the heart of a precious first course or to characterize a refined second course.

All that remains is to choose between: flans of sole and marinated prawns, ravioli with beetroot emulsion, cannelloni with oranges, salmon pate and prawns, sauté, flans with Chinese cabbage, vegetables and prawns, with curry mayonnaise mousse, fried double with Jerusalem artichoke chips, pumpkin and prawns in tempura, crispy toast with prawns and lard, risotto with tarragon with artichokes, roast salmon and cod stuffed with red prawns, pumpkin chips with almonds, swordfish rolls with vegetables, Armorican shrimp, cannelloni with prawns and lentils, mantis shrimp and "triple" porcino, fregula with shrimp broth, stuffed potatoes in shellfish broth, conchiglioni with salmon, courgettes and sauce, c harlotte of prawns, black beans and prawn tails, g amberoni with cream of cannellini beans, fish and tofu tortelli in broth, m ini cutlets, sole swivels and prawns, cream of cannellini beans and pasta, Mexican-style Russian salad, risotto, vegetables and seafood e stew with Venere rice and onion.

Shrimp, endive and orange sauté.

Whims and whims. by lauretta

In addition to the chat, the tortelli could not be missing. I will post two recipes, with two different doughs, both good and soft.
I prefer to prepare simple tortelli, without filling inside, the only addition I make is to put raisins on a part of the dough.

- 1 RECIPE (PASTA CHOUX): X 20 pancakes

65 gr flour 00
50 gr butter
1/2 tsp sugar
2 small eggs
125 ml water
pinch salt

a handful of soaked raisins (optional)
grated lemon zest (optional)

seed oil for frying to taste
powdered sugar

In a saucepan put the water with the butter. Add a pinch of salt and bring to a boil. When the butter is well melted, add the flour IN ONE SHOT and mix well with a wooden spoon until the flour comes off the pan, forming a ball. Turn off the flame immediately

Let it cool slightly and in the meantime in a bowl beat the first egg lightly and add it to the mixture. Stir until completely absorbed and then repeat the operation with the second egg. At this stage you can add the soaked and well-squeezed raisins or the grated lemon zest. You have to get a firm dough, a little tiring to mix.

Heat plenty of seed oil and, with the help of a spoon, fry a few pancakes at a time.

Drain them well and sprinkle them with powdered sugar.

Suggestions: once cooled you can fill them with custard, spreadable cream or jam.

150 gr flour
1/2 sachet of baking powder
1 vanillin sachet
grated lemon zest (optional)
3 tablespoons sugar
1 egg
100 ml milk
50 ml seed oil

seed oil x fry to taste
powdered sugar

In a bowl, mix the egg with the sugar. Add the milk and oil. Mix well and gradually incorporate the flour with the baking powder and vanilla and finally the lemon zest.

Heat abundant oil and fry, little by little, small quantities of dough taken with a slightly moistened spoon. Drain well and sprinkle with powdered sugar.

Video: Truffle Shrimp Ravioli by Chef Dakota Weiss (January 2022).