Shrimp ravioli with stracciatella and turnip greens

To prepare the shrimp, stracciatella, and turnip greens stuffed ravioli, start with the fresh pasta: pour the flour and eggs 1 into a bowl, mix first with a fork 2 and then by hand, transferring to the work surface 3. 

Work energetically for about 10 minutes, then form a dough ball, wrap it with plastic wrap 4 and let it rest in the refrigerator for 30 minutes. Clean the shrimp, keeping both the heads and shells (they will be used for the shellfish broth!) 5, peel and chop the onion, carrot, and celery 6.

Toast the vegetables in a saucepan with a drizzle of oil 7, add the shrimp shells and heads 8 and the tomato paste 9.

Add aroma with a bunch of dill 10, deglaze with the cognac 11 and flambé (this operation is not essential, if you are not confident with this type of operation you can avoid it and let the alcohol evaporate: it will take a few minutes). Then cover with cold water 12 and cook for 30 minutes.

Chop the shrimp with a knife 13, place them in a bowl with the ricotta 14, mix and season with salt and lime zest 15.

Take the fresh pasta and flatten it with a rolling pin after dividing it into smaller pieces 16, work one piece at a time keeping the others covered with plastic wrap, so they don't dry out. Roll out the pasta with the pasta machine until you reach a thickness of about 1/8 inch 17, cut long rectangles and then squares of about 2 inches 18.

Fill with the shrimp and ricotta filling using a pastry bag 19. Now close the pasta creating bundles: lift the opposite corners 20 and make them adhere 2122. 

Press the pasta well with your fingers to form the bundle 23. Transfer the ravioli to a tray lined with floured parchment paper 24. 

Strain the broth and reserve a ladle for the turnip greens 25. Let the rest of the broth reduce on the stove until it forms a thick and concentrated sauce (this will take at least 30 minutes). Cook the turnip greens in a pan with oil, garlic, and a pinch of salt 26 until wilted 27.

Add half of the turnip greens to the reserved shellfish broth 28 and a drizzle of oil, blend with an immersion blender 29 until you obtain a sauce 30.

Also blend the stracciatella 31 to obtain a smooth sauce. Cook the bundles in boiling salted water until they float to the surface 32. Meanwhile, pour the fish broth reduction into a pan 33. 

Drain the ravioli 34 into the pan with the broth reduction 35 and let them soak for a moment. Plate the ravioli: distribute the stracciatella, turnip greens sauce on the plate, then place the ravioli on top and garnish with the whole turnip greens reserved 36.