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Lobster, Crab & Prawn Squid Ink Ravioli with Lemon Butter

Pasta Evangelists

£11.76

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 squid ink-infused ravioli with mouthwatering lobster, crab and prawn. To accentuate the flavour of - and indeed do justice to – these ingredients, we dress the ravioli in a simple, but beautiful, butter infused with tarragon (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.

METHOD

  1. Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
  2. Cook the pasta in the boiling water for around 3 minutes.
  3. Whilst the pasta cooks, put the butter and samphire in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Lift the pasta out of the water and transfer to the butter and samphire. Toss gently to coat.
  5. Sprinkle over the lemon pangrattato. Serve immediately. Buon appetito!

INGREDIENTS

Allergens in BOLD & CAPITALISED:

Lobster, Crab & Prawn Squid Ink Ravioli (200g):

Pasta (Semolina WHEAT Flour, WHEAT Flour, Black Squid Ink Powder (MOLLUSCS), Water), Filling (Prawns (CRUSTACEAN), Crab (CRUSTACEAN), White Wine (SULPHITES), Lobster (CRUSTACEAN), Butter (MILK), Garlic, Pepper, Parsley, Dried Red Chillies), Rice Flour

Lemon Butter (20g):

Butter (MILK), Lemon Peel

Samphire (9g):

Samphire

Lemon Pangrattato (5g):

Breadcrumbs (WHEAT Flour, Water, Yeast, Extra Virgin Olive Oil, Salt, Ethylalcohol, WHEAT Gluten, Malted WHEAT Flour, Dehydrated Deactivated RYE Sourdough), Extra Virgin Olive Oil, Lemon Zest, Salt, Black Pepper

ALLERGENS

In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.

NUTRITION

Calories per serving: 789kcal

Following nutritional information is per 100g:

  • Energy 1425kJ
  • Calories 342kcal
  • Fat 12.3g
  • Of which saturates 8.8g
  • Carbohydrates 11.2g
  • Of which sugars 1.8g
  • Protein 7.5g
  • Salt 0.7g

RECIPE CARD

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