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
Lemon, Caper and Parsley Butter (25g, 150kCal): (Milk), Capers, Salt, Parsley, Lemon zest, Black pepper
Samphire (8g, 3kCal): Samphire
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