Pistachios and burrata ravioli with scampi sauce

Step 1/4

• 200 g flour
• 2 eggs

For first prepare ravioli. Mix flour and eggs with a pinch of salt. Let stand for 20 minutes in the fridge.

Step 2/4

• 8 Scampi
• 100 g tomato sauce
• 1 scallion
• olive oil
• ½ tsp fish stock

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.

Step 3/4

• 100 g pistachio pesto
• 100 g burrata cheese

then prepare the ravioli and the filling of pistachio pesto and drained burrata.

Step 4/4

• smoked salt

Cook the ravioli for 4 minutes in salted and boiling water. Then serve as you like, adding a pinch of smoked salt.

Enjoy your meal!