CRAB RAVIOLI PASTA DRESSED WITH SCAMPI SAUCE

Ingredients:

The ravioli filling: scallion, borage, crab, Parmigiano Reggiano cheese, nutmeg, ricotta cheese, marjoram, garlic and eggs.

The scampi sauce: wet scampi, garlic, basil, extra virgin olive oil, fresh tomatoes.

The ravioli pasta: flour, water and salt.

How to cook it:

Mix the filling's ingredients and work them to have a smooth mixture.

Work the flour, water and salt into a dough and stretch it into a thin pastry, on which you will lay the filling. Fold the pastry onto the filling and cut in small squares, about the same size, by means of a knife.

Prepare the chopped onions, herbs and ham or bacon fried on a low heat to cook the sauce. Roast brown the scampi in a pan for a few minutes, add the chopped basil, tomatoes and garlic. Cook for 15 minutes on a low heat. When the sauce is done, add the ravioli pasta to it, which you boiled "al dente"\(just done) in the meantime, and sauté the ravioli pasta with the sauce.