Seafood ravioli in tomato essence consommé
Italian cuisine
I'd been waiting for an opportunity to make Raymond Blanc's tomato flavoured liquid gold. I modified his recipe by omitting the celery, adding green peppercorns for a fresh, spicy taste and using a mixture of red and yellow cherry tomatoes in a 2-1 ratio as opposed to all red . And then I cured some salmon and employed the help of wonton skins to bring my ravioli together with other ingredients. Smoked salmon works well if you have neither the time nor inclination.
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<br />And if you don't feel like making your own ravioli - storebought works well!
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