Seawater Ravioli by Andrea Bertarini | Fine Dining Lovers
The scent of seawater in a dish: a dough made with mussels filled with scampi in this creative seafood ravioli recipe by chef Andrea Bertarini.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Ingredients
- Oyster water: 50 g
- Clam juice: 100 g + 50 g. hard-shell clam liquid
- Water: 50 g still. mineral
- Agar agar: 15 g
- Langoustine broth: 10 g
- Cuttlefish ink: 10 g
- Samphire: 100 g
- Langoustine: 100 g
- Scallops: 100 g
- Prawns: 1. Sicilian
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