Squid Ink Ravioli of Prawn and Scallop with Sauce Vierge

Name: Squid Ink Ravioli of Prawn and Scallop with Sauce Vierge
Yield: Serves 4
Ingredients: 40ml White wine; 120g Julienne of squid; 40ml Extra virgin olive oil; 25g Shallots, sliced; 40g Tomato concasse; Freshly ground pepper; 4 Asparagus spears, peeled, blanched and refreshed; 5g Julienne of flat leaf parsley; 1 Lemon; 200g Squid ink pasta dough; Salt; Grated zest of ½ a lemon; 100g Fresh scallop meat with muscles removed; 220g Fresh prawn meat; 5g Baby coriander

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Ravioli

220g Fresh prawn meat
100g Fresh scallop meat with muscles removed
Grated zest of

Fish course
Pescatarian
Pasta

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 6cm pastry ring, making it easier to enclose