HOW TO

Raviolo of scallop and prawn with herbs, lemon zest, spring onions and butter

Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
Season with a heaped teaspoon of salt.
Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
Reheat the ravioli in the gently boiling water for 5 minutes.
Meanwhile, warm the supplied pasta water and spring onion butter in a pan, preferably with curved sides so you can swirl the ravioli easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
Carefully lift out the ravioli or gently drain through a colander.
Place the ravioli into the herby pasta water and boil until the buttery sauce has thickened and coats the ravioli.
Transfer the ravioli to a plate and spoon over the herb butter sauce.

Gluten, Egg, Lactose, Molluscs, Crustaceans

Bring a pan with at least 2 litres of water to a gentle boil and add the bay leaf.
Season with a heaped teaspoon of salt.
Pop a large bowl or plate into an oven pre-heated to 75ºC to warm.
Reheat the ravioli in the gently boiling water for 5 minutes.
Meanwhile, warm the supplied pasta water and spring onion butter in a pan, preferably with curved sides so you can swirl the ravioli easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
Carefully lift out the ravioli or gently drain through a colander.
Place the ravioli into the herby pasta water and boil until the buttery sauce has thickened and coats the ravioli.
Transfer the ravioli to a plate and spoon over the herb butter sauce.

Gluten, Egg, Lactose, Molluscs, Crustaceans

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