Summary

Ingredients

For the pesto:

• ½ bowl arugula
• 1 handful pine nuts
• 1 pinch salt
• 1 handful Parmesan, grated
• 125 ml Olive oil, possibly more

For the pasta dough:

• 300 g Durum wheat semolina
• 3 Eggs
• 1 pinch salt

For the shrimp and lemon filling:

• 120 g Shrimp (s), peeled, deveined
• 2 tbsp Crème fraîche
• 1 pinch salt
• 1 Organic lemon, washed, zest of it

For the ricotta and spinach filling:

• ¾ packet Baby spinach, fresher
• 3 tbsp ricotta
• 2 handfuls Parmesan, grated
• pepper

For the grilled pepper and parmesan filling:

• 3 Paprika, grilled, preferably marinated in oil
• 1 tbsp Creme fraiche Cheese
• 2 handfuls Parmesan, grated

Aside from that:

• butter
• sage

For the tomato foam: (tomato and basil air)

• 1.5 kg Tomatoes
• ½ fret basil
• 2 Garlic cloves
• 1 packet Soy lecithin

For the balsamic cherry tomatoes:

• Cherry tomato on a stick
• olive oil
• Rosemary, fresh
• 3 splashes Balsamic vinegar

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Instructions

For the rocket pesto:

1. Put the rocket in a blender, add pine nuts, a pinch of salt and parmesan. Then fill everything up with the olive oil. Mix well until you get a nice green mixture - add more olive oil if necessary.

For the pasta dough:

1. Knead the durum wheat semolina, eggs and salt by hand until you have a nice, smooth dough. Put this on a plate, cover with cling film and let rest for at least 30 minutes before processing it further.

For the shrimp and lemon filling:

1. Put the prawns in a blender and mix very small. Then add the crème fraîche, salt and lemon zest.

For the ricotta and spinach filling:

1. Blanch the fresh baby spinach in hot water and squeeze out in a colander until all the liquid is gone. Then chop very small and mix with ricotta and grated Parmesan. Season with pepper as needed.

For the grilled pepper and parmesan filling:

1. Finely mix the peppers (preferably marinated in oil) in a blender. Then add the crème fraîche and grated Parmesan.
2. Spread the fillings on the rolled out pasta dough and form the ravioli. Then simmer in simmering water for about 7-10 minutes.
3. Lightly fry the butter and sage in a pan as required, add the finished ravioli and toss.

For the tomato and basil foam: (tomato basil air)

1. De-green tomatoes and mix with basil and garlic cloves until a paste is formed. Pour this into a straining cloth and allow to drain overnight. The liquid should be clear and colorless. Just before serving, add a bag of soy lecithin and puree with a hand blender until a nice, firm foam is created.

For the balsamic cherry tomatoes:

1. Trim the tomatoes so that the green stem is still on. Heat the olive oil in a pan, add fresh rosemary and quickly toss the tomatoes in it. Remove the heat and add 3 dashes of balsamic vinegar. Reduce and serve quickly.