Summary

Ingredients

• 2 lemon (s), untreated
• 250 grams salt
• 1 liter water

For the dough:

• 500g flour
• 5 large egg (s)
• 1 pinch (s) salt
• 1 pinch (s) nutmeg
• 1 tablespoon olive oil

For the filling:

• 500 g scampi (scampi tails)
• 2 egg whites
• 200 ml cream, sweet
• 2 cloves garlic
• 100 g shallot (s)
• 4 teaspoons coriander leaves
• 1 tablespoon butter
• 2 pinches Thai curry paste, green
• 2 pinches cayenne pepper
• 2 teaspoon soy sauce
• 2 teaspoons sesame oil
• 2 pinches ginger, grated
• 2 egg yolks

For the sauce:

• 100 g butter
• 4 tablespoon coriander greens, finely chopped
• salt and pepper

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Instructions

1. If you don`t have salt lemons on hand, plan a month and a half in advance. Bring the water to the boil and completely dissolve the salt. After cooling, cut deeply into the lemon peel several times, place in a preserving jar and pour the brine over it. Since the lemons want to rise to the top, the glass should not be too big so that the liquid reaches right up to the lid. Cap and let steep for six weeks in a cool place.
2. For the pasta dough, knead the flour, eggs, salt and nutmeg into a smooth dough. If the dough is too dry, gradually work in olive oil. Wrap the finished dough in cling film and let it rest in the refrigerator for at least an hour.
3. Use a hand blender to finely puree half of the scampi tails with the egg whites. Slowly pour in the cream until a homogeneous, thick cream is formed. It is important that all ingredients are processed as ice-cold as possible. Put the finished mixture back in the refrigerator.
4. Finely chop the garlic, shallots and coriander leaves. Cut the rest of the scampi into small cubes and sauté the ingredients in butter. Let cool and mix with the scampi cream. Add the Thai curry, cayenne pepper, ginger, soy sauce and sesame oil and season with salt and pepper.
5. Roll out the pasta dough with the pasta machine as thinly as possible, at least level 5. Use a teaspoon to distribute small heaps of the scampi mixture on half of the dough sheets so that the distance to the chosen dough cutter fits. Beat the egg yolks and brush the dough around the filling. Place another sheet of pastry on top, press around the filling and cut out the ravioli. Press the edges together well, making sure that as little air as possible remains in the pasta pockets.
6. Dry the salted lemons, thinly cut the peel and cut into fine cubes. Sweat in the butter. Let the ravioli simmer in slightly boiling salted water for a few minutes. When they have risen to the surface, drain and toss in the hot butter with the coriander. Season with salt and pepper.
7. Serve on preheated plates and pour the butter sauce over them. For particularly high aesthetic demands, you can garnish the plate with separately fried coriander leaves.