Folded ravioli with salmon roe by Chef Hirohiko Shoda

To prepare the ravioli, mix the semolina flour and the eggs; let the dough rest for 30 minutes; stretch the dough; cut out 8cm using a dough cutter. Cook the pasta made in a pot with boiling salted water, drain well and stir in a pan with extra virgin olive oil and the cooking water.

For the fish tartare, clean and cut the fish into small pieces, season it using all appropriate ingredients.

Prepare the scampi and red prawn sauce. Clean and wash the scampi and red prawn well in a saucepan, sauté lightly with the extra virgin olive oil, deglaze with the white wine. Add all the ingredients, cook for 10 minutes, strain with the chinois until a thick sauce is obtained, leave to cool. Add the soy lecithin, blend with a mixer while adding the extra virgin olive oil. To serve, place the fish tartare on the dough and fold into a quarter on a serving dish, place the folded ravioli, add the prawn and red prawn sauce, place the salmon roe and finally the shiso sprouts and cress.

Recipe taken from: https://www.alimentipedia.it/hiro-shoda.html