Making ravioli

Tried making ravioli with a half semolina and half AP flour mix. The texture of the ravioli was a bit too chewy- not sure if it is due to the semolina or something else. Certainly the dough was a bit dry after rest and I had to add water.

If I make it again, I think I will do square ravioli. Round ones waste dough and take more time.

The filling is not bad - a mix of mashed pea puree + mentaiko.

The sauce was nice though - with one caveat - I added too much roux and it got pretty thick. I had to lighten it with some Creme fraiche and veg stock. 

1. Heat pot over high heat and fry shells from prawns and crayfish with some fennel.

2. Separately, sauté a mirepoix of celery, carrots, onions and leeks. After sweating for a bit, add garlic and tomato paste and sauté for another few minutes. Then add the mix to the shells.

3. Add a bit of brandy. Mix shells and fry for a bit.

4. Add thyme and Bay leaves. Just cover with water.

5. Simmer vigourously (medium high heat) for about 40 minutes, and reduce some fluid.

6. Drain the stock through a sieve. Return the stock to a clean pot. Bring to a boil.

7. Add one tablespoon of roux to about one cup of stock. Stir in the roux and break it up.

8. Continue boiling and stirring for several minutes.

9. Turn off heat and continue stirring for a bit. Then stop and let the sauce cool. It will thicken as it cools.

10.  Add salt to taste. Adding some Creme fraiche seems to be helpful to taste as well.