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Shrimp Ravioli:
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Place shrimp, bread, egg, and a sprinkle of salt, pepper, and paprika in the bowl of a food processor. Pulse until smooth.
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Place spoonfuls of filling in straight rows on fresh pasta sheets, about 2 inches apart. Brush a little egg wash in between the filling mounds. Place another pasta sheet over the top. Press down between the mounds to seal the sheets together. Cut between the mounds with a fluted cutter to separate the ravioli.
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Allow to stand for about 20 minutes, and then boil for 5 minutes in salted water just until done.
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Drain; serve.
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For the Semolina Pasta:
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Mound the semolina on a work surface. Sprinkle with the salt. Make a well in the center.
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Mix the eggs, water, and oil in a bowl. Pour this into the well, and gradually mix in the dry into the wet to create a dough. Continue kneading until the dough is smooth.
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Let rest for about 30 minutes, covered.
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Roll out to desired thickness.