Ravioli Verdi agli Spinaci con Stracciatella di Burrata, Gambero Rosso e Bisque al Vermentino - Finished with Lemon Oil, Bottarga di Muggine and Fresh Mediterranean Herbs

4 days ago
4 min read

Ravioli Verdi agli Spinaci con Stracciatella di Burrata, Gambero Rosso e Bisque al Vermentino

Story of the Dish

This raviolo is inspired by the flavors of Sardinia and Southern Italy. The sweetness of raw Mediterranean red shrimp meets the rich creaminess of stracciatella di burrata, while the fresh spinach pasta adds color and delicate vegetal notes.

Instead of a heavy cream sauce, the ravioli are served in a light bisque enriched with Vermentino wine. The sauce delivers the essence of the shrimp shells while remaining elegant and refined. A touch of grated bottarga at the end adds salinity and complexity without overpowering the filling.

The result is a vibrant dish that looks fresh, modern and luxurious.

Recipe Information

Servings: 4. Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes. Actual timing may vary slightly with ingredient size, equipment, and the specific cooking method used in the recipe.

Ingredients

Serves 4 (20–24 Ravioli)

Green Spinach Pasta

12.35 oz Italian "00" flour

2.82 oz fresh spinach, blanched and squeezed dry

3 large eggs

1 egg yolk

Pinch of sea salt

Filling

8.82 oz stracciatella di burrata

7.76 oz Mazara del Vallo red shrimp, hand chopped

1.41 oz mascarpone

Zest of ½ organic lemon

1 tbsp chopped chives

1 tbsp chopped parsley

Sea salt

White pepper

Vermentino Bisque

Shells and heads from the shrimp

1 shallot

½ carrot

½ celery stalk

2 garlic cloves

2 tbsp tomato paste

5.07 fl oz Vermentino di Gallura

23.67 fl oz fish stock

Fresh thyme

1 bay leaf

1.41 oz cold butter

Extra virgin olive oil

Garnish

4 whole raw red shrimp

Fresh bottarga di muggine, finely grated

Lemon oil

Chive batons

Bronze fennel

Dill

Micro herbs

Maldon sea salt

Preparation

The Green Pasta

Blanch the spinach for 30 seconds in boiling salted water.

Immediately cool it in ice water.

Squeeze out every drop of moisture.

Blend the spinach into a smooth purée.

Mix the flour with the spinach, eggs and egg yolk.

Knead for approximately 15 minutes until smooth and elastic.

Wrap tightly and rest for at least one hour.

The dough should have a natural emerald-green color without artificial additives.

The Filling

Drain the stracciatella thoroughly.

Using a knife, chop the shrimp into small cubes.

Fold together:

Stracciatella

Mascarpone

Shrimp

Lemon zest

Chives

Parsley

Season lightly with salt and white pepper.

Refrigerate for 30 minutes.

The filling should remain soft and creamy while still showing visible pieces of shrimp.

Vermentino Bisque

Roast the shrimp shells in olive oil until deep red.

Add the vegetables and cook until caramelized.

Stir in the tomato paste and cook for another 3 minutes.

Deglaze with the Vermentino.

Reduce by half.

Add the fish stock, thyme and bay leaf.

Simmer gently for 45 minutes.

Strain through a fine chinois.

Reduce until silky.

Whisk in the cold butter immediately before serving.

The bisque should be smooth, glossy and intensely flavored without becoming heavy.

Forming the Ravioli

Roll the spinach pasta to approximately 0.8 mm.

Pipe 18–0.71 oz of filling.

Seal carefully while removing every air pocket.

Cut into large round ravioli.

Allow to rest on semolina for approximately 20 minutes.

Cooking

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

Transfer directly into the bisque with a ladle of pasta water.

Finish cooking for about 30 seconds, allowing the pasta to absorb the sauce.

Chef Tips

Remove as much water as possible from the spinach to keep the dough perfectly elastic.

Never overmix the stracciatella; it should stay light and creamy.

The bisque should have the consistency of a light velouté, never a thick cream.

Grate the bottarga at the very last second so its aroma remains fresh.

Finish the ravioli in the bisque for only a few seconds to preserve the delicate filling.

Mistakes to Avoid

Avoid overcrowding the pan, rushing browning, or using excessive heat to compensate for insufficient time. Do not add all the seasoning at once, and do not overcook delicate ingredients while waiting for another component to finish. Keep the preparation organized so the dish reaches the table at its intended temperature and texture.

Serving and Presentation

Spread the Vermentino bisque into a warm white bowl.

Arrange five ravioli.

Top each raviolo with half of a raw red shrimp.

Finish with:

Freshly grated bottarga di muggine

Lemon oil

Bronze fennel

Dill

Chive batons

Micro herbs

Maldon sea salt

A few drops of premium Sardinian extra virgin olive oil

The bright green pasta should contrast beautifully with the coral-colored shrimp and the golden bisque, creating a vibrant, elegant presentation worthy of a Michelin-starred restaurant.

Serve the dish immediately at the temperature intended by the recipe. Keep the presentation natural and focused on the principal ingredient. Use garnishes only when they are edible and already connected to the flavors of the dish; avoid decorative elements that add color but no culinary purpose.

Wine Pairing

Vermentino di Gallura Superiore DOCG

Etna Bianco DOC

Franciacorta Satèn DOCG

Champagne Blanc de Blancs

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.

Chef Gianluca