Crab, Squid and Crayfish Ravioli with Horseradish Emulsion, Black Truffle and Salmon Caviar -

Ingredients

• 400 grams Tipo ’00″ Flour
• 4 x Large Free range eggs (whisked)
• The Ink and oil from 1 tin of good quality squid
• 1 x Large Dressed Crab (white and brown meat)
• 150g x Crayfish
• Squid from one can of good quality squid
• 7 or 8 chives chopped finely
• Juice of 1/2 a lemon
• 1 x Clove of garlic crushed
• 1 x Shallot (minced)
• Olive oil
• 1/2 Jar creamed Horseradish
• 1 x Egg Yolk
• 3 x tablespoons double cream
• 1/2 x tablespoon lemon juice
• 1 x tablespoon melted butter
• Salt and white pepper
• 1 x teaspoon of Salmon Caviar per serving
• 1 x slice of Black truffle per serving
• Truffle oil
• Finely chopped chives