24 Jan Courgette ravioli with marrow and Ikura
Courgette ravioli with marrow and Ikura
- 8 courgettes
- 600 g clean bone marrow
- 600 g Ikura salmon roe
- 400 g tempura flour
- Olive oil for frying
- Use a peeler to create broad strips of courgette, arrange them in a cross, place the marrow and roe in the centre and close up in a parcel.
- Prepare a tempura batter with the flour and ice-cold water.
- Dip the ravioli in the tempura batter and fry.