Crab and prawn ravioli with seafood bisque


Soft pasta filled with zesty seafood and served in a full-flavoured seafood bisque.


For the pasta

  • 450g/1lb ‘00’ flour
  • 3 large free-range eggs, beaten, plus 2 yolks
  • 1 unwaxed lemon, finely grated zest only
  • salt
  • semolina flour, for dusting

For the ravioli filling

For the bisque

To serve