Tiger Shrimp Filled Farfalle

Tiger Shrimp Filled Farfalle 

Black Butterflies:**
1 1/2 cups all-purpose flour + more for dusting
1 large egg
4 tsp. squid ink

 

Orange Butterflies:
1 1/2 cups all-purpose flour + more for dusting
1 large egg
1 large carrot, well cooked

 

In the bowl of a large food processor, combine 1 1/2 cups flour, 1 large egg, and squid ink. 

Process until the mixture forms into a dough ball. Dust with flour and allow to rest on a flour-dusted surface.

 

After cleaning the food processor, combine the remaining 1 1/2 cups flour, large egg, and soft carrot. Process until super smooth and then form into a ball. Dust with flour and allow to rest for about 10 minutes.

 

Divide each dough ball into halves or thirds and roll through the pasta maker (or by hand) to create long sheets.

 

Using the flat square cutouts of a ravioli press, “cut out” zig-zag squares – or simply use a knife to cut the sheets into 2″ squares.

Pinch the center of each square together to form the farfalle shape – butterflies or bow-ties.

 

Bring a giant pot of water to a boil and season well with salt.
Add the butterflies and cook for about 3 minutes. Carefully remove from the boiling water with a slotted spoon.

 

Tiger Shrimp:
2 Tbs. butter
6 giant tiger prawn shrimp
1/2 cup orange juice
1/2 tsp. sea salt
1/4 tsp. black pepper

Melt the butter in a large skillet over medium heat. 
Add the shrimp to the pan and sauté until somewhat crispy.
Reduce heat to a simmer and add the orange juice, salt, and pepper.

Reduce the liquid by about half.

 

Pour sauced shrimp over cooked pasta.

 

**For more detailed info on how to make pasta dough, check out this recipe.