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Squid Ink Ravioli of Prawn and Scallop with Sauce Vierge
- Serves
4
- Difficulty
Medium
By Liam Tomlin
Published 2005
Ingredients
Ravioli
220 g 100 g - Grated zest of
Method
Dice the prawn and scallop meat, place into a bowl and mix through the grated lemon zest and julienne of parsley. Season with salt, freshly ground pepper and a squeeze of fresh lemon juice. Divide the mix into 4 and mould each one into a neat mound in a
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