the region’s long-established love affair with seafood. The Romans were, after all, the vanguards of European aquaculture, with the cultivation and farming of seafood first established by the ancient civilisation. The Romans, who loved fish and seafood, created the first oyster farms, and adopted the ‘Assyrian Vivarium’, a kind of ‘swimming pool’ where fish and crustaceans caught in lagoons were kept alive until consumption. In fact, Romans’ predilection for seafood was such that historians hold them responsible for severe overfishing in the Mediterranean. Only with modern regulations and conservation efforts have we restored damage caused by the Romans’ love for frutti di mare.
In this dish, we’ve sourced inspiration from the bountiful pools of the Assyrian Vivarium, choosing to fill our ravioli with delicate crab meat and fresh prawn. To accentuate the flavour of - and indeed do justice to – these ingredients, we dress the ravioli in a simple, but beautiful, butter infused with sage (a fabulous pairing for seafood). To finish, we garnish with a little asparagi di mare (the Italians gorgeously, even poetically, refer to samphire as ‘asparagus of the sea’), adding a final whisper of the salty lagoons of Ancient Rome.
Crab & Prawn Ravioloni (200g):
Pasta (Durum WHEAT Semolina, WHEAT Flour ‘00’, EGG, Water), Filling (Mascarpone Cheese (MILK, Cream (MILK), Salt, Lactic Acid), Crab (27.5%, CRUSTACEAN), Prawns (CRUSTACEAN), Pangasius (FISH), Butter (MILK), Onion, Potato Flakes, Garlic, Salt, Parsley, Fresh Chilli Pepper, White Pepper, Rice Flour
Sage Butter (20g):
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper
Samphire (9g): Fresh Samphire