Time: 1 ora e 40 minuti
Difficulty: Media

La pasta fresca es un placer para quien la realiza en casa, los formatos rellenos, de hecho, nos dan espacio a la fantasía.
Hoy en día, estos raviolis se apoyan en la deliciosa crema de guisantes.
Características:
Los guisantes pueden parecer verduras, pero son una legumbre rica en proteínas con un perfil de aminoácidos completo.
Son fuentes de vitaminas sobre todo A y E, y el preciosísimo ácido fólico, pero son pobres en grasas.
Antecedentes históricos:
La historia de los guisantes comienza en el Neolítico, incluso antes del nacimiento de la agricultura, ya que era una planta espontánea y nuestros antepasados recogían las vainas para probar sus semillas.
Solo alrededor del año 8000 a.C. comienzan los testimonios de los primeros cultivos alrededor de los ríos Tigris y Éufrates.
Notas:
Tienen un aliado, la niacina (vitamina B3), también presente en las grajillas, y que ayuda a reducir la producción de triglicéridos y, por lo tanto, a disminuir el colesterol malo.

Ingredientes para 4 personas
300 g Especial pasta fresca Molino de Giovanna sin gluten y sin lactosa
3 huevos enteros
3 yemas de huevo
30 g de agua (dosis que puede variar según el tamaño de los huevos)
6 g sal hasta   
Para el Relleno
500 g de salmón fresco  
1 diente de ajo
1 chalota
¼ copa de vino blanco
1 ramita de eneldo
100 g de requesón sin lactosa <0,01%
40 g de pan rallado sin gluten
Para la crema de guisantes
350 g de guisantes granulados
1 cebolla de Certaldo
1 costa de apio
1 puerro pequeño
100 g de patatas tempranas
aceite de oliva virgen extra
sal fina
pimienta negra molida
12 camarones
Vinagre balsámico Igp

Procedure for the preparation:
Work by hand or in a planetary mixer the mix with the eggs and a pinch of salt, add flush the water and bring to a smooth and homogeneous ball.
Wrap in plastic wrap and leave in the refrigerator for 30 minutes.
Meanwhile, prepare the filling: sauté the clove of garlic chopped in oil in a pan, add the finely chopped shallot; mix and after a couple of minutes, add the salmon cut into cubes and cook over a low heat for a few minutes.
Blend with the wine and let it evaporate well.
At this point adjust the salt fish and put it in a cutter, add the ricotta and the breadcrumbs, blend until the mixture is smooth and homogeneous.
At the end add the chopped dill and mix again with a spoon.
Take the dough from the fridge and roll out with the special machine, until it forms sheets 1-2 mm thick, with a bowl of dough create triangles and brush with egg, put the filling in the center and close with another triangle of dough, taking care to remove all the air.
Finish the edges with a festooned wheel.
Continue for the other ravioli until the dough is finished.
For the pea cream:
Peel the onion and cut into 4 parts. Trim the celery, cut it into 6 and arrange everything in a pot with the leek leaves and cook the light broth for 45 minutes from the boil, season with salt at the end.
Finely chop the remaining peeled onion and sauté in a medium-high pan with 2 tablespoons of oil.
Add the washed peas and peeled potatoes, washed and divided into 4 and cook. Add a pinch of salt and cover with the broth, cooking for about 20 minutes over high heat, until the liquid has been completely absorbed; pass the preparation of peas with the immersion blender, until it is completely smooth and creamy.
Boil the ravioli in plenty of salted water for about 3-4 minutes, in the same cooking water cook the shrimps without the shell and casing that is located at the top of the crustacean.
As soon as cooked, drain and season with a little oil, put a ladle of cream in the center of the dish, lay the ravioli and complete with shrimp and balsamic vinegar.