Open Saffron Ravioli of Scallop and Marron Tails with Thyme and Riesling Sauce



  • 200g Saffron pasta dough
  • 10ml Olive oil
  • 200ml Thyme and Riesling sauce
  • 8 × 60g Marron tails, removed from the shell
  • 12 × 40g Fresh scallops with muscles removed
  • 8 Baby leeks, blanched
  • 8 Green asparagus spears, peeled, and blanched
  • 40ml Fennel puree
  • Picked leaves of 1 branch thyme
  • Salt
  • Freshly ground pepper


Cut the saffron pasta dough into 2 pieces and on a lightly floured surface, roll out with a rolling pin until each piece is 5mm thick.

Set the pasta machine on the thickest setting and feed one piece of pasta dough through it twice. Adjust the setting one notch and feed the pasta through it twice again. Continue rolling the pasta until it is on the thinnest setting. Roll the other piece in the same way. When all the pasta has been rolled, cut it into 6cm square pieces. Blanche the pasta sheets in salted boiling water for 45 seconds, lift from the water and refresh in iced water. Drain the pasta and lightly brush each sheet with a little olive oil and cover with cling-film until ready to use.

Over a low heat warm the thyme and Riesling sauce in a heavy-based saucepan large enough to hold the scallops and marron tails. Place the marron tails in the sauce and poach gently for 2½ minutes. Add the scallops and cook for a further 30 seconds. Add the baby leeks and asparagus and cook for a further minute. Drain the shellfish and vegetables and lightly season with salt and pepper. Pass the sauce through a fine sieve and keep warm. Heat the fennel puree over a low heat. Reheat the pasta in salted boiling water for 30 seconds, drain and lightly season with salt and freshly ground pepper.

Spoon a little fennel puree into the centre of a warm bowl plate and place a sheet of pasta onto it. Spoon a little more fennel puree onto the pasta. Arrange the scallops, marron tails, baby leeks and asparagus tips on the pasta. Froth the thyme and Riesling sauce with a hand-held blender and spoon it over the shellfish. Place a second sheet of pasta on top and spoon over some more sauce. Sprinkle with the picked thyme leaves.