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Ricotta ravioli marinara


  • 28 ricotta ravioli (7 per person)
  • 100g mussels
  • 200g fresh prawns
  • 100g cooked octopus
  • 100g calamari
  • 200ml fish stock
  • Basil leaves
  • 70ml fresh cream
  • 5g corn flour mixed with a little water


Preheat the oven to 180`c.  In a pan, drizzle some olive oil and cook shellfish until ready, remove and peel. using the same pan add the finely chopped onion, fish stock, and basil. Add corn flour to thicken the sauce, not too thick and add the shellfish meat and a touch of cream. Put the ricotta ravioli in a baking dish with a splash of water and cover with the marinara thick sauce for 20 minutes.

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