Asparagus Ravioli With Sautéed Shrimp - cooking recipe

Ingredients

2 1/2 cups flour, plus additional for dusting
1-2 tsp salt
3 None medium eggs
4 tbsp oil
1 lb asparagus
1 pkg (8 oz) cream cheese, softened
14 oz peeled large shrimp
1 None onion, diced
2 tbsp butter, melted

Preparation

Mix the flour and 1/2 tsp of the salt in a mixer bowl. Add 3 of the eggs, 3 tbsp cold water and 2 tbsp of the oil. Mix with the dough hook until well blended. Knead with your hands until smooth. Wrap the dough and let stand for 45 mins.
Trim the asparagus. Slice each spear in half and thinly slice the lower half. Cook the sliced asparagus in a little boiling water for 1-2 mins then drain.
Separate remaining egg. Whisk the egg white with a fork and set aside. Beat the egg yolk and cream cheese in a separate bowl and season. Stir in the cooked asparagus.
Unwrap the dough and slice in half. Keep one half wrapped. Roll out the remaining half on a lightly floured work surface into an 18 inch square of very thin dough. Working quickly, add 1 tbsp asparagus filling at equal intervals over half the dough. (3 rows with 5 in each row works well.) Brush the spaces between the filling lightly with egg white. Fold over the dough and press lightly around the filling. Use a pastry cutter to cut out the ravioli. Repeat with the remaining dough and filling.
Bring a large pan of salted water to a boil. Lower the ravioli into the water and simmer for 8-10 mins until tender.
Meanwhile, heat remaining 2 tbsp oil in a large skillet on medium-high heat. Add the shrimp, onion and asparagus and saute for 3-4 mins. Season with salt and pepper. Drain the pasta and gently toss with the shrimp and asparagus. Divide among 4 bowls and drizzle with the butter.