SHRIMP RAVIOLI WITH TOMATO SAUCE

Steps:

• 1. Put water in a large pot (3/4 of the pot) and let it boil at a high flame for 10min 2. While the water boils, put the flour and salt in a large bowl and make a hole in the middle about the size of a ping pong. 3. Crack the egg into the hole of the flour and make sure there are no shells in it 4. Combine flour and egg with a fork 5. With your hand, combine mixture together until a ball forms. 6. Knead dough for 5min 7. Put the dough in a clean wrap and make sure there are no holes for air to come in. Leave the dough aside at rest 20 -30 minutes 8. In another small bowl mix the finely chopped shrimp with no tail, oyster sauce and minced ginger. Leave it aside in the bowl for 5 minutes. 9. After the dough has rested, roll it out and knead it. Put it through the pasta roller up to level 7 so that it's very thin. 10. After it has become very thin, lay it out on a flat clean floured surface 11. Use circular shaped cookie cutter and cut out 12 circles. Try to cut the pieces close to each other so as not to waste dough. 12. Scoop about a tablespoon/teaspoon of shrimp, depending on the size of the dough circle, and put it onto the middle of the dough. 13. Spread a little water on the edge of the circle dough and then fold it in half. Then press down on the edges with a fork so it looks like a half semi-circle. 14. In a blender, mix 4 tin peeled tomatoes until it is a lumpy consistency 15. In a saucepan, add in the oil and garlic for 1 min. 16. Add blended whole peeled tomatoes, limes zest and salt into the sauce pan and stir until mixed. Leave to simmer for 10 minutes. 17. Cook ravioli in boiling water and take out when they raise to the top (4-6min) then you can take it out on to a strainer. 18. On two plates put six raviolis lined up against each other. Pour tomato sauce in a thick line over raviolis. Garnish by sprinkling cheese on top and add basil by one of the raviolis. Sprinkle salt and pepper, not too much, for flavoring.