Squid Ink Ravioli of Prawn and Scallop with Sauce Vierge




  • 220g Fresh prawn meat
  • 100g Fresh scallop meat with muscles removed
  • Grated zest of ½ a lemon
  • 5g Julienne of flat leaf parsley
  • 1 Lemon
  • 200g Squid ink pasta dough
  • Salt
  • Freshly ground pepper

Sauce Vierge

  • 4 Asparagus spears, peeled, blanched and refreshed
  • 40g Tomato concasse
  • 25g Shallots, sliced
  • 40ml Extra virgin olive oil
  • 120g Julienne of squid
  • 40ml White wine
  • 1 Lemon
  • 5g Baby coriander
  • Salt
  • Freshly ground pepper


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 in the pasta.

Cut the pasta dough into 2 pieces. 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 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 2nd thinnest setting. Roll the second piece of pasta in the same way. When all the pasta has been rolled, using a 9cm pastry cutter cut out 8 circles of pasta. Place the circles apart from each other on a plate and cover with cling-film to prevent them from drying out.

Make the ravioli one at a time: Lightly dust a workbench with flour and place a circle of pasta on it. Place the filling in the centre of the pasta and brush the edge of the dough lightly with water. Place another circle of pasta over the top and mould it over the filling tightly so that there is no air between the filling and pasta (this prevents them from bursting when cooking). Using your fingertips, work the two circles of dough together. Take the blunt side of the 6cm pastry cutter, place over the filling and lightly press down to ensure that the two sheets of pasta are firmly joined. Using an 8cm pastry cutter, cut out the ravioli to create even-sized neat ravioli. Make the other three ravioli in the same way. Bring a large pot of salted water to the boil and cook the ravioli for 9 minutes. Whilst the ravioli cooks prepare the sauce vierge.

Cut off the asparagus tips, slice the stalks at an angle, and place in a saucepan. Add the tomato concasse, sliced shallot and 30ml olive oil and mix together. Place over a low heat and when warmed through, remove from the heat. In a heavy-based saucepan heat the remaining oil, add the squid and sauté without colour for 30 seconds. Add the white wine and a squeeze of lemon to halt the cooking process. Add it to the saucepan with the asparagus and gently mix through. Season to taste with salt, freshly ground pepper and more lemon juice if necessary.

Drain the ravioli and season with salt and freshly ground pepper. Spoon a little sauce vierge into the centre of a bowl plate and place the ravioli onto it. Spoon more sauce vierge over the top of the ravioli and garnish with a small bunch of baby coriander.