Ravioli with Tomato Sauce

20210913, #breakfastdiary 209, 21°C/mostly clear, 20min/exercise Mince shrimp and deseeded tomato, add chopped basil and dill, a pinch of salt and pepper, and toss together to make the ravioli filling. (If you have cream, add a little; if not, use starch to thicken.) Spoon the filling onto dumpling wrappers, telling myself 'I'm a ravioli artisan, this isn't a dumpling, it's ravioli,' fold with care, then blanch in boiling water. Trim the edges, plate, and finish with tomato sauce, parsley, and parmesan. Proper ravioli dough should be paper-thin, but I didn't feel like going to that much trouble the night before work, so this #ravioli is made with store-bought dumpling wrappers and loaded with shrimp instead.

- 5 shrimp - 5 cherry tomatoes - Basil - Dill - 5-6 dumpling wrappers - 1T tomato sauce - Parmesan cheese - Salt - Pepper

1. Clean 5 shrimp and mince them. 2. Deseed the cherry tomatoes and mince finely. 3. In a mixing bowl, combine the shrimp from step 1, tomatoes from step 2, chopped basil and dill, a pinch of salt and pepper, and 1T starch slurry (starch and water 1:1) to make the ravioli filling. 4. Spoon the filling from step 3 onto the dumpling wrappers, fold closed, and blanch briefly in boiling water. 5. Plate the ravioli from step 4 and top with tomato sauce and parmesan cheese.