yeah, it’s a mouthful, but don’t be impressed, sometimes things don’t go as planned—burnt fillings, overcooked pasta, dry dough… But, boy it works well in the end. So here it is.

Serves: 2 as a main course (makes about 10 large ravioli)

For the pasta:

• 100g fine semolina flour
• 1 egg

For the filling:

• 200g scallop pieces
• 2 Antohi peppers
• 30ml Armagnac
• 10g butter

For the sauce:

• 100ml crème fraîche
• 0.5g saffron threads
• 20g bottarga
• 60ml amaretto

To garnish:

• Small cherry tomatoes

Instructions:

1. Prepare the pasta dough:

• Combine the semolina flour and egg using a dough hook until smooth. Wrap the dough tightly in cling film and refrigerate for at least 1 hour.

2. Make the filling:

• Deseed and finely dice the Antohi peppers into 2–3mm pieces.
• Chop the scallops into small pieces (about 4mm).
• Heat the butter in a pan until lightly caramelized.
• Sauté the peppers briefly, then add the scallops and cook lightly.
• Deglaze the pan with Armagnac for a few seconds. Remove from heat and set aside.

3. Prepare the sauce:

• Finely mince the bottarga and mix it into the crème fraîche along with the saffron threads and amaretto.
• Adjust the consistency by adding a little water to make it slightly more fluid. Stir well to distribute the bottarga evenly—it has a tendency to clump.

4. Assemble the ravioli:

• Roll the pasta into two thin sheets (thickness setting 2 or 3 if using a pasta machine).
• Place spoonfuls of the filling on one sheet, cover with the other, and seal to form ravioli.

Pro tip: If you’re skilled, they’ll look great. If not, embrace a “rustic” aesthetic with overfilled ravioli.

5. Cook and serve:

• Boil the ravioli gently in salted water until tender.
• Plate the ravioli with the sauce. Add a few cherry tomatoes as garnish.

Whether you made it the way it should look or as clumsily as I did, it should still be tasty