By Chef Karl Dobler portion 4 The Ravioli Dough 500 g : flour, plain 50 g : flour, fine, semolina 1 no : eggs, whole, fresh 1 no : egg yolks, fresh 60 ml : oil, olive 250 ml : Read More …
Lobster Ravioli with Wakame, Flying Fish Roe and Yabbie Butter Jus