Seafood ravioli with fennel butter and mussel salsa – Food & Home Magazine
Seafood ravioli with fennel butter and mussel salsa
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Ingredients
- <h3>Pasta</h3>
- 2 large eggs
- 3 large egg yolks
- 15ml (1 tbsp) olive/avocado oil
- 280g cake flour
- pinch of salt
- <h3>Filling</h3>
- 500g tiger prawns, peeled and cleaned
- salt
- freshly ground black pepper
- juice of ½ a lemon
- <h3>Fennel butter</h3>
- 1 small fennel bulb
- olive/avocado oil, for frying
- 50g butter, cold and cubed
- <h3>Mussel salsa</h3>
- 4 ripe tomatoes
- 10 fresh basil leaves
- 500g mussels in the shell
- 250g baby spinach
- fresh asparagus tips, blanched, to garnish
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