
Ingredients
- 400 g pasta dough
- 2 large cooked lobster
- 300 g mascarpone
- handful of flat leaf parsley, chopped
- 100 g nettles, (par boiled and cooled as you would cook spinach), chopped
- 2 pinches of nutmeg
- salt, and freshly ground black pepper
- 1 egg, beaten
- 250 g salted butter
- 10 sage leaves
Description
Wild Nettles Add A Little Zing To Fresh Lobster In This Deliciously Different Ravioli Recipe From Gino D'Acampo

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