For the farce, cut fish fillet into cubes and place in the freezer for approx. 30 minutes. Then puree in a food processor to a homogeneous fine mass. Add the cream, Noilly Prat and spices (do not blend too long or the mixture will curdle). Pass through a fine sieve and season with salt and white pepper.
For the filling, cut the shrimps 1-2 times, mix with the vegetables, herbs and the farce and season to taste.
For the ravioli dough, knead all ingredients into a compact dough and let rest in the refrigerator for at least 20 minutes.
For the ravioli, roll out the dough to about 4 mm thick and cut out round shapes. Place the filling in the center, brush the edge with a beaten egg and cover with a second sheet of dough. Press down the edge. Cook the ravioli in boiling salted water for about 5-6 minutes.
For the lime-ginger sauce, sauté shallots in butter and deglaze with wine and Noilly Prat. Add lemongrass, and lime juice – let reduce. Fill up with beef broth and add the cream. Reduce again, pass through a fine sieve, season to taste and assemble with the cold butter and the freshly chopped herbs.