Knead the dough of wheat, eggs and salt, cover with a towel and set aside.
Finely chop and mix 650 g of peeled COLDWATER SHRIMPS and dill.
Split the dough into two pieces. Roll them to the thin layers. Cut layers into the bands, 5 cm wide. Put the neat portions of stuffing on the half of the bands. Cover with other band, cut and press down the edges of ravioli. Set aside for 10-15 minutes to dry.
Toast the remaining 150 g of peeled shrimps with butter. Boil the ravioli for 4 minutes. Decorate cooked ravioli, strewing them with toasted shrimps. Serve.
Instead of strewing with toasted shrimps, you can pour ravioli with bisque sauce