Lasagna with Pesto, burrata cheese and shrimps


For the pasta:

  • 200gr/ 7 oz all-purpose flour
  • 100 gr/ 3  oz wheat flour
  • 3 eggs
  • 1 tablespoon of extra virgin olive oil

For the dressing:

  • 300 gr/ 10 oz fresh shrimps
  • 400 gr/ 14 oz burrata cheese
  • 300 gr/ 10 oz broccolini, or courgettes, asparagus, fresh fava beans
  • 150 gr/ 5 oz pesto
  • 50 gr/ 2 oz butter
  • Extra virgin olive oil


Knead 2 types of flour with eggs and olive oil until you get a smooth and uniform dough. If necessary, add a tablespoon of water. Wrap dough in cling film and leave it in the fridge for about 30 minutes. Clean shrimps, remove the shell and leave the tail in some of them as decoration, place them in the fridge. Cook broccolini in hot boiling water and drain them when they are still green and crisp. Flatten the dough in thin sheets, create triangular shapes, cook them in hot and salty boiling water with a tablespoon of olive oil for 3 minutes, drain them and cool them in a bowl with cold water. Grease one or more single dose casserole, place a layer of pasta, cover it with burrata cheese, broccolini, raw shrimps and add pesto. Repeat the procedure for each layer of pasta. The final layer will be made of burrata, pesto and a teaspoon of olive oil. Bake it in the oven at 200C for 10 minutes, in the final minutes, add vegetables, slightly cooked shrimps and butter.

Recipe by Valentina Venuti – from the blog Non di solo pane