by Charlotte Meyer: www.chefshandyman.ch/magazine
Ingredient list- Serves two.
Sea Food: 6 scampi
Ravioli: 12 spinach ravioli
Salad: 1 cup sprouts, 6 edible flours
Dairy Products: 1 tbsp. butter, 4 tbsp. olive oil
Spices: Salt, black pepper
Fruits: 1 organic lemon
To make ravioli, bring salt water to the boil. Add ravioli. Reduce to medium heat and cook for 4-5 minutes. Drain ravioli.
While the ravioli are cooking, place the scampi in a non-sticking frying pan. Sprinkle with olive oil. Roast gently on both side until cooked. Add 2 tbsp. of butter. Sprinkle with lemon juice, lemon rind, salt and black pepper. Add the ravioli and toss slightly.
Place ravioli and scampi on plates. Sprinkle with olive oil and black pepper. Garnish with sprouts. Decorate with edible flowers.