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Crab ravioli with mussel with potato mariniere, wilted spinach and caviar

Make your own pasta dough for a luxurious ravioli filled with a delicate salmon and crab mousse and topped with caviar and a lobster crisp.

Equipment and preparation: for this recipe you will need a food processor, a pasta machine, a round cutter and a hand-held blender.

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For the lobster tapioca garnish

  • 100g/3½oz tapioca
  • 568ml/1 pint lobster stock
  • salt, to taste

For the pasta

For the crab mousse

For the mussels