Squid ink ravioli of prawn and scallop with sauce vierge ravioli
Prepare ravioli filling. Dice prawn and scallop meat and mix with grated lemon zest and julienne of parsley. Season with salt, pepper and squeeze of lemon. Divide the mix into four and mould each one into a neat mound in a 6cm pastry ring.
Cut the squid ink pasta dough into two pieces. Roll out pieces on a floured surface. Roll pasta until it is on the second thinnest setting. Roll the second piece in the same way. When all the pasta is rolled, cut out eight circles using a 9cm plain pastry cutter. Place pasta on a plate and cover to stop it drying out.
Make ravioli one at a time. Lightly dust work surface with flour and place a circle of pasta on it. Add a mound of ravioli filing in the centre. 4 asparagus spears, peeled, blanched and refreshed 40g tomato concassee 1 small shallot, sliced 40ml extra virgin olive oil 120g squid, julienned 40ml dry white wine 1 lemon Baby coriander to garnish Salt Freshly ground pepper Lightly water brush the edge of the dough. Place another circle of pasta over the top and tightly mould it over the filling, pressing out any air between filling and pasta. Work the two circles of dough together with your fingertips. Make three ravioli in the same way. Bring a large pot of salted water to boil and cook the ravioli for seven to eight minutes.
Prepare the sauce vierge while the ravioli cooks. Cut off the asparagus tips, slice the stalks at an angle, and place in a saucepan. Add tomato concasee. Sliced shallots and 30ml olive oil mix together. Place over a low, and heat when warmed through, remove from the heat the remaining oil in a heavy-based saucepan, add the squid and sauté without colouring. Add white wine and a squeeze of lemon. Transfer to the saucepan with the asparagus and gently mix. Season to taste.
Spoon a small amount of sauce vierge into the centre of a bowl and place the ravioli. Spoon the remaining sauce over the ravioli and garnish with baby coriander.