Primo / Elegant seafood main course
Elegant open ravioli layered with silky pasta sheets, tender seafood, lemon butter sauce, herbs, and a refined restaurant-style presentation.
Recipe video
Cut fresh pasta sheets into 12 neat squares and keep them covered with a lightly damp towel.
Clean the mussels, discarding any cracked or open ones that do not close when tapped.
Warm olive oil in a wide pan, add shallot and garlic, and cook gently until fragrant.
Add mussels and white wine, cover, and steam for 3–4 minutes until opened. Discard any unopened mussels.
Strain the mussel cooking liquid through a fine sieve and reserve it for the sauce.
Pat scallops, shrimp, and fish dry, then season lightly with salt and white pepper.
Sear scallops in a hot pan for about 60–90 seconds per side, then remove.
In the same pan, cook shrimp and fish gently until just opaque, then keep warm.
Simmer fish stock with the reserved mussel liquid until slightly reduced and glossy.
Whisk in cold butter gradually, then add lemon juice and zest to create a silky sauce.
Cook pasta squares in salted boiling water for 1–2 minutes, then lift carefully and gloss with sauce.
Plate one pasta square, add seafood, cover loosely with another square, spoon sauce around, and garnish elegantly.
