Shrimp Stuffed Ravioli with Stracciatella Cheese and Broccoli Rabe

For the fresh pasta:

• 2 eggs
• 200g / 7 oz AP flour
• olive oil as needed
• salt as needed

For the filling:

• 300g / 10.5 oz Argentine shrimp
• 1 onion
• 1 carrot
• 1 stalk of celery
• 1 teaspoon tomato paste
• 1 bunch of dill
• 30 ml / 2 tbsps cognac
• 200g / 7 oz ricotta cheese
• 1 lime

For the sauce:

• 100g / 3.5 oz stracciatella cheese
• 250g / 8.8 oz broccoli rabe
• 1 clove of garlic
• salt as needed
• extra virgin olive oil as needed

Make fresh pasta and let it rest in the refrigerator for 30 minutes, covered with plastic wrap.

Clean the shrimp.

Chop the vegetables and toast them in a saucepan with a drizzle of oil, the shrimp shells and heads, a bunch of dill, tomato paste, deglaze with cognac, flambe, cover with cold water, and cook for 30 minutes. Strain and reduce it until it becomes a concentrated sauce.

Prepare the filling with ricotta, finely chopped shrimp, salt, and lime zest.

Roll out the pasta, make squares of about 2 inches, fill them with the filling, and seal the ravioli bundles.

Sauté the broccoli rabe in a pan with oil and garlic, salt to taste. Blend half of it with a drizzle of oil and some bisque until it becomes a smooth and homogeneous cream.

Blend the stracciatella as well.

Cook the ravioli and sauté them in the bisque.

Plate by placing the broccoli rabe sauce on the plate, add stracciatella, the ravioli bundles, the cooking liquid, and the previously sautéed broccoli rabe.