For first prepare ravioli. Mix flour and eggs with a pinch of salt. Let stand for 20 minutes in the fridge.
Prepare the scampi sauce by browning the shallot with olive oil. add some scampi heads and the scampi pulp. Add the fish stock and tomato sauce.
then prepare the ravioli and the filling of pistachio pesto and drained burrata.
Cook the ravioli for 4 minutes in salted and boiling water. Then serve as you like, adding a pinch of smoked salt.