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Open ravioli with dillisk pasta, broad beans, asparagus and fennel in a lemon cream sauce

Layers of pasta laced with a wonderfully savoury seaweed, filled with broad beans, asparagus and fennel in a cream sauce all makes for something rather divine.

Equipment and preparation: You will need a pasta machine, food processor and a mandolin.

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For the dillisk pasta

For the broad beans and asparagus and sauce