Ravioli al Mascarpone, Pistacchio di Bronte e Gambero Rosso - Finished with Champagne Saffron Velouté, Raw Red Shrimp Tartare and Sicilian Pistachios

Ravioli al Mascarpone, Pistacchio di Bronte e Gambero Rosso - Finished with Champagne Saffron Velouté, Raw Red Shrimp Tartare and Sicilian Pistachios

Ravioli al Mascarpone, Pistacchio di Bronte e Gambero Rosso

Story of the Dish

This dish is inspired by the meeting of Sicily and the Mediterranean Sea. Sweet Mazara del Vallo red shrimp, creamy mascarpone and the unmistakable aroma of Bronte pistachios create a filling that is luxurious yet incredibly delicate.

The saffron Champagne velouté is intentionally light. Its purpose is not to cover the flavors, but to elevate the sweetness of the shrimp while adding elegance and acidity. Every element has a role: the mascarpone provides richness, the pistachio contributes texture and aroma, and the raw shrimp on top reminds the diner that the sea is the true protagonist.

This is the type of raviolo you would expect to find in a Michelin-starred restaurant.

Recipe Information

Servings: 4. Prep Time: about 30 minutes. Cook Time: about 25 minutes. Total Time: about 55 minutes.

Ingredients

Serves 4 (20–24 Ravioli)

Fresh Pistachio Pasta

12.7 oz Italian "00" flour

1.41 oz finely ground pistachio flour

4 large eggs

1 egg yolk

Pinch of sea salt

Filling

8.82 oz mascarpone

7.76 oz Mazara del Vallo red shrimp, hand chopped

2.82 oz Bronte pistachio paste (100% pistachio)

1.41 oz Parmigiano Reggiano DOP, 24 months

Zest of ½ lemon

1 tbsp finely chopped chives

Sea salt

White pepper

Champagne & Saffron Velouté

2 shallots, finely sliced

5.07 fl oz Champagne

8.45 fl oz fish fumet

5.07 fl oz heavy cream

1 generous pinch of saffron threads

1.41 oz cold butter

Extra virgin olive oil

Garnish

6 raw red shrimp

Bronte pistachios, lightly toasted and chopped

Pistachio powder

Chive batons

Micro herbs

Edible flowers

Lemon zest

Premium extra virgin olive oil

Maldon sea salt

Preparation

The Pasta

Mix the flour and pistachio flour together.

Form a well and add the eggs and yolk.

Knead for approximately 15 minutes until perfectly smooth.

Wrap and let rest for at least one hour.

The pistachio flour gives the dough a delicate green hue and a subtle nutty aroma.

The Filling

Using a sharp knife, chop the shrimp into small cubes.

Never blend them.

In a chilled bowl combine:

Mascarpone

Pistachio paste

Parmigiano

Lemon zest

Chives

Fold in the chopped shrimp at the end.

Season lightly with salt and white pepper.

Refrigerate for at least 30 minutes.

The filling should be creamy but still contain visible pieces of shrimp.

Champagne Velouté

Sweat the shallots gently in olive oil without coloring.

Add the Champagne and reduce until almost dry.

Pour in the fish fumet.

Add the saffron and simmer gently for 15 minutes.

Add the cream.

Reduce until the sauce lightly coats the back of a spoon.

Strain through a fine chinois.

Immediately before serving, whisk in the cold butter.

The finished sauce should be silky, glossy and incredibly light.

Forming the Ravioli

Roll the pasta to approximately 0.8 mm.

Pipe 18–0.71 oz of filling.

Brush lightly with water.

Seal carefully while removing every air pocket.

Cut into large round ravioli.

Rest on semolina for 20 minutes.

Cooking

Cook the ravioli in gently boiling salted water for approximately 3 minutes.

Transfer directly into the Champagne velouté with a small ladle of pasta water.

Finish cooking for 30–40 seconds while continuously coating the ravioli.

Do not allow the sauce to boil.

Professional Technique

Salt the cooking water correctly, reserve starchy pasta water, and finish the pasta in the sauce whenever the recipe allows. Fresh pasta requires gentler handling and much shorter cooking than dried pasta. The sauce should coat the pasta rather than pool beneath it, and final seasoning should be adjusted only after cheese, cured meat, or other salty components are incorporated.

Chef Tips

Use only 100% Bronte pistachio paste—never sweetened pistachio cream.

Hand-cut the shrimp to preserve their texture.

The saffron should perfume the sauce, not dominate it.

Keep the Champagne velouté light and elegant.

Finish the ravioli in the sauce for a few seconds so they absorb its flavor rather than simply being covered by it.

Serve immediately: the contrast between the warm ravioli and the cool raw shrimp tartare is what makes this dish unforgettable.

Serving and Presentation

Spread a generous spoonful of Champagne velouté on a warm white plate.

Arrange five ravioli in a slightly overlapping pattern.

Top each raviolo with a small quenelle of raw red shrimp tartare.

Finish with:

Toasted Bronte pistachios

Pistachio powder

Chive batons

Lemon zest

Edible flowers

Micro herbs

Maldon sea salt

A few drops of premium Sicilian extra virgin olive oil

The finished dish should look refined and modern, with the pale green pasta contrasting against the golden saffron velouté and the vibrant red shrimp.

Mistakes to Avoid

Do not rush the key cooking stage, overcrowd the pan, or season heavily before reduction. Avoid overcooking the principal ingredient and do not cover the final plate with garnish that hides the central flavor of the recipe.

Chef Gianluca’s Technical Notes

The success of these ravioli depends on keeping the mascarpone filling light enough that the red shrimp and pistachio remain identifiable. Mascarpone should bind the filling, not dominate it. Use pistachio in a restrained quantity and reserve the finest raw shrimp for the tartare garnish.

If the pasta dough includes pistachio or saffron, roll it very thin because enriched fillings already provide substantial richness. Seal each raviolo carefully, pressing out trapped air so the parcels do not burst during cooking. Keep formed ravioli lightly floured and chilled until needed.

The Champagne saffron velouté should be elegant rather than heavy. Reduce the Champagne first, add stock or shellfish reduction, then finish with only enough butter or cream to create body. Saffron should perfume the sauce without turning it medicinal or bitter.

Cook the ravioli until just tender, then transfer directly to the sauce pan with a splash of pasta water and finish the final minute there. This creates a proper emulsion and allows the pasta to absorb the saffron and Champagne aromas.

Add the raw red shrimp tartare only after plating so its sweetness and delicate texture remain intact. Toasted Sicilian pistachios should provide crunch, not become a thick crust over the pasta.

Wine Pairing

Etna Bianco DOC: mineral tension, citrus, and saline character support raw red shrimp, saffron, and pistachio.

Franciacorta Satèn DOCG: creamy bubbles echo mascarpone and velouté while acidity keeps the dish from becoming heavy.

Fiano di Avellino DOCG: floral, nutty, and citrus notes pair naturally with pistachio and shellfish.

Verdicchio dei Castelli di Jesi Classico DOC: saline freshness and almond notes bridge shrimp, pistachio, and saffron.

Champagne Brut: high acidity and fine autolytic depth make it especially effective with the Champagne based sauce and raw shrimp garnish.

Nutrition per Serving

Approximate nutrition per serving: 460 calories, 1.2 oz protein, 0.99 oz carbohydrates, 0.78 oz fat, 0.18 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 720 mg sodium, and 105 mg cholesterol. Values vary with the fish, sauce, and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

For the raw shrimp garnish, keep the shrimp very cold and season only seconds before service with a touch of salt, lemon zest, and extra virgin olive oil. Acid added too early begins to cure the flesh and changes the delicate texture. The tartare should taste sweet, clean, and almost creamy against the warm ravioli.

Use the pistachio garnish with restraint. Lightly toasted nuts provide enough aroma and crunch; too much pistachio can bury the saffron and Champagne notes that give the sauce its elegance.

Chef Gianluca