This shrimp sauce for lobster ravioli is decadent, indulgent and the perfect accompaniment for pasta filled with ricotta and ...

The ravioli is stuffed with chopped lobster, mascarpone cheese, and lemon zest. The sauce is a riff on a classic vodka sauce. White wine replaces the vodka, and red bell pepper is added for sweetness.

Freshly made ravioli will keep for a day or so in the fridge, dusted with semolina and covered with clingfilm. They are quite time-consuming to make from scratch, but fun! You will need a pasta ...

A characteristic creation of his is open ravioli with lobster. 5-10 g lobster roe (green), 100 g semolina, 5 egg yolks, a pinch of salt, 1 teaspoon olive oil To make the black pasta: blend squid ...