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Tortelli di Gamberi
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Shihoma Pasta Fresca

Shihoma Pasta Fresca

Tortelli di Gamberi

3h

Shrimp infused with a shrimp bisque and wrapped in a semolina pasta dough; these dim-sum inspired Tortelli are a winner for your next dinner party!

  • Add 4 egg yolks into a bowl

    Step 0
  • Add 4 whole eggs into the same bowl

    Step 1
  • Add 500 g of soft wheat pasta flour in another bowl. Make a well and pour the eggs into it

    Step 2
  • Using a fork, start to add the flour from the center until no longer sticky

    Step 3
  • Use you hands to mix just until the dough is homogenous

    Step 4
  • Knead the dough for 2m to form a ball

    Step 5
  • Wrap the dough in plastic. Let it rest for 10m until the dough is relaxed

    Step 6
  • Remove the plastic. Knead the dough for about 4m. It should be soft to the touch and the surface should be smooth

    Step 7
  • Wrap the dough. Let it rest for at least 30m at room temperature until is is completely relaxed

    Step 8
  • The egg pasta dough is ready

    Step 9
  • Trim, peel and dice 2 small red onions

    Step 10
  • Trim, peel and dice 1 large carrot

    Step 11
  • Trim and slice 1 leek

    Step 12
  • Trim and slice 2 celery stalks

    Step 13
  • Combine the chopped red onions, carrot, leek and celery stalks

    Step 14
  • Add 3 tbsp of olive oil to pan on medium-high heat

    Step 15
  • Add 500 g of shrimp heads and shells

    Step 16
  • Sauté until orange color brightens

    Step 17
  • Reserve cooked shrimp heads and shells

    Step 18
  • Add the chopped vegetables, 5 dried bay leaves and 1 sprig of thyme

    Step 19
  • Cook until the vegetables soften

    Step 20
  • Add 3 tbsp of olive oil

    Step 21
  • Stir vegetables while cooking

    Step 22
  • Add 3 tbsp of white wine

    Step 23
  • Cook until reduced by 2⁄3

    Step 24
  • Add the shrimp heads and shells

    Step 25
  • Add 500 ml of water. Simmer on low heat for 30m until shrimp flavor is extracted

    Step 26
  • Transfer to blender

    Step 27
  • Blend on high for 2m until it becomes an orange paste

    Step 28
  • Strain through chinois

    Step 29
  • Keep liquid and discard solids

    Step 30
  • Reduce shrimp bisque until it coats the back of a spoon. The shrimp bisque reduction is ready

    Step 31
  • Remove the innards of 500 g of fresh shrimp

    Step 32
  • Chop the shrimp

    Step 33
  • Dress the chopped shrimp with the shrimp bisque reduction

    Step 34
  • Season with salt to taste

    Step 35
  • Mix to coat evenly the chopped shrimp. The gamberi filling is ready

    Step 36
  • Transfer the gamberi filling to a piping bag. Refrigerate until needed

    Step 37
  • Roll out semolina pasta dough until 2 cm thick

    Step 38
  • Transfer semolina pasta dough to pasta sheeter. Roll out until 1 cm thick

    Step 39
  • Fold in 3, keeping rectangle shape and squared edges. Flatten with rolling pin

    Step 40
  • Transfer to pasta sheeter. Roll out until 7 mm thick

    Step 41
  • Cut it in three pieces

    Step 42
  • Roll out until 2 mm thick

    Step 43
  • Cut pasta dough in long workable pieces

    Step 44
  • Fold in ½. Trim rough edges

    Step 45
  • Cut in ½ lengthwise. Cut in 10 even pieces

    Step 46
  • Fill each pasta sheet with 1 tbsp of the gamberi filling

    Step 47
  • Fold edges in back and forth motion and pinch ends to seal tortelli. Continue filling and sealing remaining tortelli with the gamberi filling

    Step 48
  • Dust with semolina rimacinata flour

    Step 49
  • Trim and thinly slice 3 scallions

    Step 50
  • Add 3 tbsp of butter to a pan on low heat

    Step 51
  • Add thinly sliced scallions and warm until butter melts

    Step 52
  • In a pot of boiling water add tortelli. Cook until floating and transfer to warm pan with butter and sliced scallions

    Step 53
  • Stir over low heat to evenly coat in butter and scallion mix

    Step 54
  • Chop ¼ bunch of chives

    Step 55
  • Plate the tortelli

    Step 56
  • Garnish tortelli di gamberi with chopped chives

    Step 57
  • Zest 1 lemon. The tortelli di gamberi are ready

    Step 58
  • Enjoy!

    Step 59

Yield 5 people

  • Scallion

    Scallion

    3
  • Butter

    Butter

    3 tbsp
  • Chive

    Chive

    ¼ bunch
  • Lemon

    Lemon

    1

Egg Pasta Dough

  • Soft Wheat Pasta Flour

    Soft Wheat Pasta Flour

    500 g
  • Egg

    Egg

    8

Shrimp Bisque Reduction

  • Shrimp

    Shrimp

    500 g
  • Leek

    Leek

    1
  • Celery

    Celery

    2 stalks
  • Carrot

    Large Carrot

    1
  • Red Onion

    Small Red Onion

    2
  • Thyme

    Thyme

    1 sprig
  • Rosemary

    Rosemary

    1 sprig
  • Dried Bay Leaf

    Dried Bay Leaf

    5 leaves
  • White Wine

    White Wine

    3 tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    3 tbsp
  • Water

    Water

    500 ml

Gamberi Filling

  • Shrimp

    Peeled Shrimp

    500 g
  • Salt

    Salt

    to taste

Equipment

  • Piping Bag

    Piping Bag

  • Pasta Sheeter

    Pasta Sheeter

  • Rolling Pin

    Rolling Pin

  • Blender

    Blender

  • Chinois

    Chinois

  • Bowl

    Bowl

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