Squid Ink Ravioli of Prawn and Scallop with Sauce Vierge

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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

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