Lobster, Crab & Prawn Ravioloni with Tarragon Butter and Fresh Samphire

Those lucky enough to have driven along the Italian coastline will be familiar with the small, family-run restaurants that appear on the horizon. As one draws closer, one cannot help but marvel at how beautiful their pale blue facades look against the sun: a sort of seaside fairy tale. But it’s the waft of fresh seafood cooking in the kitchens of these little, family-run establishments that is most captivating. From aragosta - lobster in Italian - to the most beautiful crab & prawn, these little coastline eating spots typically source freshly-caught seafood directly from nearby fishermen in the morning, giving them time to prepare the catch and create simple but sublime dishes in time for hungry drivers to feast upon as lunchtime arrives.

In this dish, we’ve looked to this wonderfully idyllic scene of the Italian coastline for inspiration, choosing to serve this week’s ravioloni with mouthwatering lobster, crab and prawn. To accentuate the flavour of - and indeed do justice to – these ingredients, we dress the ravioloni in a simple, but beautiful, butter infused with lemon (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’). This final flourish adds a final whisper of the Italian seaside - and at its most beautiful.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.