Lobster and Parsley Ravioli with Sole Mousseline

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


For the parsley pasta

  • 150 g (5 oz) strong plain flour
  • 25 g (1


Make the parsley pasta by mixing all the ingredients together in a food processor. Wrap and chill for 30 minutes. Using a pasta machine (set one setting below thinnest) roll out into long strips. Cover with a damp cloth to prevent drying. Make the lobster pasta in the same way.

To make the mousseline, work the sole and egg white thoroughly in a food processor. Add the cream. Mix for 1 m