Creamy djondjon shrimp ravioli

Sitting at my desk, sipping my morning coffee, I can’t help but smile at the weekend that just unfolded. A weekend filled with culinary adventures. One in particular remains memorable. 

I prepared djondjon shrimp ravioli from scratch.

Haitian style djondjon shrimp ravioli served with a creamy djondjon mushroom sauce |

I had never made pasta before. In fact, for the past five or six years, I’ve wished I could make my own pasta. But, I never took the plunge. Instead, I spent countless hours debating whether or not I should invest in a pasta machine. Only to give up each time, coming up with every excuse in the book:

too expensive, too heavy, will I actually ever use it….so the list went on and on.

But then, last week, everything changed. I posted djondjon on my Instagram, and a follower suggested I prepare djondjon shrimp ravioli with peas. I thought she meant that I should serve store-bought ravioli with a djondjon infused sauce. But I was wrong. She actually urged me to try to make djondon flavored pasta. And she insisted I do so.

Yep, she suggested I prepare pasta from scratch, and infuse the dough with djondjon. And I listened.

Not without, of course, once more pulling an excuse out of my book of favorites: I don’t have a pasta machine. To which she simply replied:

you only need a rolling pin. 

As if I had been waiting for someone to push me into that direction all those years, I actually followed her lead. Thus began my weekend shrimp ravioli making with a rolling pin adventure.

Those shrimp ravioli were quite the arm workout.

A worthy workout. That hour I spent rolling my dough paid off. Now don’t worry, I am not about to claim to be a pasta making expert. After only one attempt, I wouldn’t dare say so. As exquisite as that dish turned out, I won’t try to give you tips on successfully making pasta, either. I will however advise that you prepare yourself for a workout. If you chose to follow my lead and use a rolling pin that is. I will also tell you that I adapted this online ravioli recipe from Julia’s Album, swapping a djondjon broth for the regular water the recipe calls for. 

Haitian style djondjon shrimp ravioli served with a creamy djondjon mushroom sauce |

And most importantly, I will brag about my finger-licking good stuffing and sauce. So here it goes.

I stuffed my ravioli with garlic butter shrimp tossed with a few teaspoons of cheese dip. I then cooked my pasta in my favorite homemade djondjon seafood broth. While the shrimp ravioli cooked, I prepared another djondjon and wine infused creamy mushroom sauce. I tossed my cooked ravioli in that sauce and served it sprinkled with fresh parsley. 

Everyone at the table sang those djondjon shrimp ravioli’s praises.

My only regret is not having served my ravioli with bread to soak in the last bits of the sauce.

I honestly cannot remember the last time I felt so happy about a dish. And I am thankful for that follower for holding me accountable for preparing it. Had she not insisted, I would have kept pushing my pasta making dreams aside.

Haitian style djondjon shrimp ravioli served with a creamy djondjon mushroom sauce |

Djondjon Shrimp Ravioli

While I enjoyed making these shrimp ravioli from scratch, I know not everyone will want to do the same.
And that’s okay. You can still follow this recipe using your favorite store bought ravioli. Simply skip the ravioli making step below; cook your pasta in the djondjon broth; and serve it with the djondjon infused mushroom sauce.
I personally borrowed this ravioli recipe from Julia’s Album, but used a djondjon broth instead of regular water. I must tell you that, contrary to popular belief, adding the djondjon broth to the dough won’t turn it black. It gave the dough a slight taste of djondjon that the sauce complements well.
Prep Time 2 hours
Cook Time 20 minutes


Pasta djondjon broth (if making ravioli from scratch)

  • 1-2 tbsp djondjon
  • ¾ cup water

Seafood Djondjon Broth (pasta cooking water)

  • 6 garlic cloves cut in half
  • ½ onion
  • ½ bell pepper
  • 1 bay leaf
  • Shrimp head carcarsses
  • 1 tbsp coarse salt
  • 1 tsp pepper
  • Fish bones
  • ½ cup djondjon
  • 8 cups of water

Creamy djondjon mushroom sauce

  • 2 tbsp butter
  • 2 heads of garlic chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • Fresh mushrooms pick your favorite
  • Splash of sparkling white wine
  • Pasta cooking liquid cooking broth from above
  • Splash of cream

Djondjon shrimp ravioli

  • 1 lb shrimp peeled and deveined
  • Seafood seasoning
  • 1 lime zest
  • 2-3 garlic heads chopped
  • 2 tbsp butter
  • 1 lime juice
  • Splash of cream or ricotta or a cheese dip - optional
  • Prepared ravioli dough rolled paper thin
  • Prepared seafood djondjon broth
  • Prepared creamy djondjon sauce
  • Chopped parsley


Pasta djondjon broth (if making ravioli from scratch)

  • In a pot, combine djondjon and water
  • Simmer for 25 minutes
  • Strain to remove the djondjon particles from the water
  • Use that broth to prepare the ravioli

Seafood Djondjon Broth (pasta cooking water)

  • Place all the ingredients in a pot
  • Add the water
  • Cover and simmer on low for 45 mns
  • Strain the liquid, and save it to cook the pasta

Creamy djondjon mushroom sauce

  • In a pan, melt the butter with the garlic
  • As the garlic starts to turn golden, add the mushroom and toss to coat evenly
  • Season generously with salt and pepper
  • Add a splash or two (or three, why not!) of wine, let simmer. Be careful not to let the wine evaporate
  • Add a few spoonful of the seafood djondjon broth
  • Simmer for about 3 minutes
  • Finish with a splash of cream

Djondjon shrimp ravioli

  • Season the shrimp with your seafood seasoning and lime zest
  • In a pan, melt the butter with the garlic
  • Once the garlic turns slightly golden, add the shrimp
  • Cook on both sides until pink
  • Finish with the lime juice
  • Using a knife and fork, cut the shrimp into shreds
  • Add a spoonful of cream or ricotta for some creaminess (optional)
  • Let cool
  • Stuff each ravioli with the prepared shrimp
  • In a pot, bring the prepared seafood djondjon broth to a boil
  • Add the ravioli and cook for five (5) minutes
  • Drain and toss in the creamy djondjon sauce
  • Sprinkle generously with chopped parsley
  • Serve hot



Please share this article:

Leave a comment:

Your email address will not be published.

Recipe Rating

Get on my list!

Sign up and receive my latest stories via email.

You have been successfully Subscribed! Ops! Something went wrong, please try again.
Saveur Blog '19 Awards | Best Food Culture Blog

Latest Stories

  • All
  • appetizer
  • aromatic herbs
  • cereales
  • cocktail
  • condiments
  • Creole Kitchens
  • culture
  • drinks
  • fish
  • fruits
  • grains
  • Idea Casserole
  • inspirational
  • lakou lakay
  • meat
  • recipes
  • salted
  • seafood
  • side
  • snack
  • sweets
  • Tips & Tricks
  • ustensiles
  • vegetables
© Copyright 2024. Tchakayiti by Annick Mégie. All rights reserved.
%d bloggers like this: