• Main Courses
  • Pasta

Shrimp Stuffed Ravioli with Stracciatella Cheese and Broccoli Rabe


Ingredients for 4 servings

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.

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.