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.


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