Prawn & Crayfish Ravioli with Samphire and Lemon, Caper & Parsley Butter
Prawn & Crayfish Ravioli with Samphire and Lemon, Caper & Parsley Butter

/ serving

Prawn & Crayfish Ravioli with Samphire and Lemon, Caper & Parsley Butter

Prawns and seafood have been a part of Italian culture since Ancient Rome. Aquaculture, or seafood farming, was very sophisticated back then, even by today’s standards. Aquaculture is still very prevalent in modern day Italy, with Sicily leading the country in seafood production. Prawns are native to the Mediterranean Sea, making them accessible for fishermen in Sicily.

The addition of crayfish, however, is a modern take on the dish. With Italy's waters being invaded with many non-indigenous species, crayfish are ripe for the picking. Our handmade tortelloni are therefore generously filled with pieces of prawn and crayfish that have been cooked with robiola and ricotta cheese and white wine. As the flavours in the filling are delicate, we paired our tortelloni with a delicate lemon, caper and parsley butter, which serves as a light, elegant sauce and amplifies the wonderful seafood flavours of the tortelloni.

Ravioli (200g, 307kCal): Pasta (50%): Flour 00 (Wheat), Pasteurised Egg, Durum Wheat Flour, Salt, Water

Filling (50%): Prawns 32% (Crustacean), Crayfish 32% (Crustacean), Ricotta Cheese (Milk), Robiola Cheese (Milk), Butter (Milk), Olive Oil, White Wine (Sulphites), Parsley, Garlic, Chilli, Black Pepper

GARNISH INGREDIENTS

Lemon, Caper and Parsley Butter (25g, 150kCal): (Milk), Capers, Salt, Parsley, Lemon zest, Black pepper

Samphire (8g, 3kCal): Samphire

 

Find recipe card here

Story

Prawns and seafood have been a part of Italian culture since Ancient Rome. Aquaculture, or seafood farming, was very sophisticated back then, even by today’s standards. Aquaculture is still very prevalent in modern day Italy, with Sicily leading the country in seafood production. Prawns are native to the Mediterranean Sea, making them accessible for fishermen in Sicily.

The addition of crayfish, however, is a modern take on the dish. With Italy's waters being invaded with many non-indigenous species, crayfish are ripe for the picking. Our handmade tortelloni are therefore generously filled with pieces of prawn and crayfish that have been cooked with robiola and ricotta cheese and white wine. As the flavours in the filling are delicate, we paired our tortelloni with a delicate lemon, caper and parsley butter, which serves as a light, elegant sauce and amplifies the wonderful seafood flavours of the tortelloni.

Ingredients and Nutrition

Ravioli (200g, 307kCal): Pasta (50%): Flour 00 (Wheat), Pasteurised Egg, Durum Wheat Flour, Salt, Water

Filling (50%): Prawns 32% (Crustacean), Crayfish 32% (Crustacean), Ricotta Cheese (Milk), Robiola Cheese (Milk), Butter (Milk), Olive Oil, White Wine (Sulphites), Parsley, Garlic, Chilli, Black Pepper

GARNISH INGREDIENTS

Lemon, Caper and Parsley Butter (25g, 150kCal): (Milk), Capers, Salt, Parsley, Lemon zest, Black pepper

Samphire (8g, 3kCal): Samphire

 

Recipe Card

Find recipe card here