King Prawns with Ravioli on Herb Salsa and Asparagus Spears

Olive oil, flour, eggs and salt knead well together. Then roll out paper-thin or turn several times through a pasta machine. There must be strips of dough about 10 cm wide.

For the filling, mix the pesto, salt, curd cheese and pepper well.

Place teaspoon-sized heaps of the filling along the middle of the dough strip, about 7 cm apart. Brush the remaining surface of the dough with beaten egg yolk. Fold the dough lengthwise, one on top of the other. From the folded side, cut out half circles around the filling using a sheet pan or a glass. Lightly roll these in salted water for 2 min.

For the salsa, finely blend the plucked kitchen herbs without stems, the chopped mustard, juice of one lemon, peppers, 0, 1 liter of pepper, salt, olive oil and, if you like, the same amount of garlic in a hand mixer.

Clean the asparagus spears and remove the peel. Do the white spears 6 to 8 min each according to thickness, the green spear asparagus 4 min. Then cut the spears in half lengthwise and diagonally and roast in olive oil.

Heat the salsa in a saucepan and toss the cooked ravioli in it.

Score the crab tails lengthwise in the shell, roast in olive oil for 2 min, then turn to the other side. Add minced pecoroni, rosemary and garlic. Salt, season with pepper and add a tiny bit of butter at the end.

Serve: Place 3 or 4 ravioli with salsa in the center of the plate, top with the roasted pecoroni.

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