Shrimp Ravioli on Spinach Leaves

For the shrimp ravioli on spinach leaves, peel and finely dice the shallots and garlic. Cut the green onion into fine rings and the shrimp into fine cubes.

Sauté the shallots and garlic in a little olive oil until translucent, then add the shrimp and onion and season with salt, pepper and a little lemon juice.

Roll out the dough thinly, and cut out 8 circles with a large cookie cutter. Place a full tablespoon of shrimp mixture on each of the dough, brush with egg white and seal well.

Cook the ravioli in lightly simmering salted water for 6 to 8 minutes, lift out of the water and drain well.

Finely chop the chili and melt it with the butter and a little salt and a pinch of pepper, and toss the ravioli well in it.

Peel the blood oranges and cut them into finger-thick slices. Place them on a baking tray, sprinkle with a little sugar and let them caramelize in the oven under the broiler function for about 5 minutes.

Peel and finely dice the shallots and garlic. Wash the spinach well and pat dry.

Heat some olive oil in a large pan (about 5 tablespoons), sauté the shallots and garlic until translucent, add the spinach and toss or stir once briefly. Drain well on a kitchen towel.

Spread the blood oranges flat on a plate, arrange the spinach on top and place 2-3 ravioli on top, pour some chili butter on top and add the

Preparation Tip:

If you like, sprinkle some Parmesan cheese over the shrimp ravioli on spinach leaves at the end.

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