Lobster & Crab Ravioli with Lemon Pangrattato, Samphire & Sage Butter

Story

Those lucky enough to have driven along the Italian coastline will be familiar with the small, family-run restaurants that, as you drive, appear on the horizon. As one draws closer, one cannot help but marvel at just 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, the donne of 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, combining the most wonderful, orange-hued lobster with fresh crab meat to create this special filling for our ravioli. To accentuate the flavour of - and indeed do justice to - these ingredients, we dress the ravioli in a simple, but beautiful, butter infused with sage (a fabulous pairing for seafoood), as well as a sprinkling of lemony pangrattato (breadcrumbs). To finish, we garnish with a little asparagi di mare (the Italians gorgeously, even poetically, refer to samphire as 'asparagus of the sea'), adding a final whisper of the Italian seaside - and at its most beautiful.

Photo by: @hungryboyinlondon

Ingredients

Coming soon...

Recipe Card

Coming soon...

Nutrition