Small ravioli filled with prawns and spinach, a delicate yet pretty tasty dish.

Ingredients

• 300 g fresh egg pasta, made with 50% of semolina and 50% of Manitoba or 00 flour (see technique)
• 300 g large prawns
• 100 g baby Swiss chard or spinach
• 4 tablespoons olive oil
• 1 small fresh onion or shallot
• 1 egg
• 100 g butter
• Sage
• Marjoram
• Thyme
• Chives

Directions

1. Prepare the filling. Shell the prawns, remove the black vein, wash, and finely chop them. Clean the Swiss chard, wash thoroughly, dry, and finely chop it.
2. Peel and finely chop the onion, then sauté it on low heat in a pan with olive oil. After 2 minutes, add the prawns and cook for an additional 2 minutes, then add the Swiss chard and sauté for another 2 minutes, making sure the mixture is dry.
3. Remove the mixture from the heat and finely chop everything, then transfer it to a bowl and let it cool. Once cool, add the egg, salt, and pepper, and mix everything well.
4. Roll out the pasta as described in the technique section, distribute the filling, and form the ravioli.
5. Finely chop the herbs and mix them with softened butter to create an aromatic butter. Melt the butter in the microwave before cooking the ravioli.