lovely people as a me and Andrea we’re
going to show you a brand new dish on
the James Italian menu it’s really good
it’s a ravioli how made so much love and
care with lobster langoustines and
prawns so this is a really nice this is
perfect for the weekend if you look here
we got the Mestalla that’s a name of a
ravioli it means Halfmoon this is a
sepia like a squid ink pasta it’s a
little bit ooh mommy a little bit of
seasoning and these are stuffed with
these three beautiful shellfish but
beaten with ricotta and seasoning so we
have six of these and we cook them for
about four minutes and while they cook
we’re gonna do a really simple little
sauce we got some nice tomatoes which
we’ve sliced in half just a couple a
little olive oil in the pan we just want
to blister those skins a little bit
right and then we’ve got two sauces here
we’ve got a bullion like a kind of fish
broth right we just got wonderful depth
of flavor white wine and all kinds of
lovely ingredients and then we’ve got
our passata
tomato sauce so we’re going to blend the
two with the tomato sauce chef and then
we’re going to cut it with creme fraiche
and our creme fraiche is this it’s a
slightly soured double cream so you get
that wonderful richness of the double
cream of the duck a little tang to it
which with the seafood is delicious so
personally goes into the sauce have a
look at this so that’s just bubbling
away when I put that creme fraiche in
right just leave it there for a second
and it will start to Ripple look at that
look look at that ripple oh yes
oh it’s the most chef the smell is
amazing is good it is good it is good so
it’s a wonderful combination this this
whole idea of a ravioli my ravioli the
name of the whole family but you have
all these different sort of names that
met the lunar couple Archie tortellini
caramely many many different raviolis
but the fact that you’ve got something
covered up it does cook differently you
know it’s not like a noodle pasta it’s
like a little present a little gift so
this sort now look at that you can see
it’s got depth of flavor but there’s a
lightness to it as well and a little
lemon in there works so well with the
lobster and the langoustine and then
I’ll put it just back on the heat so
we’ll drag the ravioli into the sauce
really really nice ready come on the
chef shall we so look at this lovely
people for me this is definitely
something a little bit special metaluna
the Halfmoon hand made with lots of love
stuffed with the lobster langoustine
prawns and then the sauce on top like
that such a nice sauce and don’t forget
those tomatoes little fennel cress just
picked over the top so it’s fresh it’s
light its fragrant come on yes look at
that
lobster ravioli beautiful he’s got depth
of flavor but it’s also fresh with that
creme fraiche it just kind of cuts
through the richness of that deep tomato
sauce really special come in and try it
it’s on the James Italian menu across
the whole country
enjoy and they’re coming have a little
so as andreas says it’s good Danika this
is quite hard to stop here it’s really good
going to show you a brand new dish on
the James Italian menu it’s really good
it’s a ravioli how made so much love and
care with lobster langoustines and
prawns so this is a really nice this is
perfect for the weekend if you look here
we got the Mestalla that’s a name of a
ravioli it means Halfmoon this is a
sepia like a squid ink pasta it’s a
little bit ooh mommy a little bit of
seasoning and these are stuffed with
these three beautiful shellfish but
beaten with ricotta and seasoning so we
have six of these and we cook them for
about four minutes and while they cook
we’re gonna do a really simple little
sauce we got some nice tomatoes which
we’ve sliced in half just a couple a
little olive oil in the pan we just want
to blister those skins a little bit
right and then we’ve got two sauces here
we’ve got a bullion like a kind of fish
broth right we just got wonderful depth
of flavor white wine and all kinds of
lovely ingredients and then we’ve got
our passata
tomato sauce so we’re going to blend the
two with the tomato sauce chef and then
we’re going to cut it with creme fraiche
and our creme fraiche is this it’s a
slightly soured double cream so you get
that wonderful richness of the double
cream of the duck a little tang to it
which with the seafood is delicious so
personally goes into the sauce have a
look at this so that’s just bubbling
away when I put that creme fraiche in
right just leave it there for a second
and it will start to Ripple look at that
look look at that ripple oh yes
oh it’s the most chef the smell is
amazing is good it is good it is good so
it’s a wonderful combination this this
whole idea of a ravioli my ravioli the
name of the whole family but you have
all these different sort of names that
met the lunar couple Archie tortellini
caramely many many different raviolis
but the fact that you’ve got something
covered up it does cook differently you
know it’s not like a noodle pasta it’s
like a little present a little gift so
this sort now look at that you can see
it’s got depth of flavor but there’s a
lightness to it as well and a little
lemon in there works so well with the
lobster and the langoustine and then
I’ll put it just back on the heat so
we’ll drag the ravioli into the sauce
really really nice ready come on the
chef shall we so look at this lovely
people for me this is definitely
something a little bit special metaluna
the Halfmoon hand made with lots of love
stuffed with the lobster langoustine
prawns and then the sauce on top like
that such a nice sauce and don’t forget
those tomatoes little fennel cress just
picked over the top so it’s fresh it’s
light its fragrant come on yes look at
that
lobster ravioli beautiful he’s got depth
of flavor but it’s also fresh with that
creme fraiche it just kind of cuts
through the richness of that deep tomato
sauce really special come in and try it
it’s on the James Italian menu across
the whole country
enjoy and they’re coming have a little
so as andreas says it’s good Danika this
is quite hard to stop here it’s really good
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