top of page

Avocado & Wasabi Crème for Fish Ravioli

This Avocado & Wasabi combination is perfect to surprise your guests or even just spoil your family during a spring or summer dinner. When it is said that the eye also wants its share, this is the correct recipe, but in addition to the appearance, we also have the taste here. The slightly spicy taste of wasabi eggs, the creaminess of avocado, the freshness of the tomato, the typical taste of parsley make your dish tasty, pleasant and elegant.

Nothing more to add, let's start preparing all the ingredients like a real chef!!

INGREDIENTS 2 pers: - 300g RAVIOLI with BLACK SUIT SHIMPS or others of your choice from our Ravioli range;

- 2 Avocado - 2 tablespoons lime juice - 2 spoons of Wasabi eggs - 20 Cherry Tomatoes q.s. Black pepper q.s. Fresh parsley Water at room temperature Optional Chili Flakes


Put some water on the stove to reach the boiling temperature and add a hint of salt, this is where you will cook the pasta later (min. 1L/100g pasta). Cut the avocado in half, remove the pit and remove all the flesh with a spoon. Take the blender and add the avocado pulp with 2 tablespoons lime juice, 2 tablespoons wasabi eggs, parsley leaves, salt and pepper to taste. Now mix everything until you get a smooth velvety cream.

TIP !! If necessary, use room temperature water to adjust the cream's consistency to taste. Take the cherry tomatoes and cut them into 4 wedges, put them in a pan together with a few tablespoons of Extra Virgin Olive Oil and let them cook on low heat for 5 minutes with the lid on. This way the cherry tomatoes will soften but will not become a sauce. Now turn off the heat, we will use them to garnish the plates and enjoy them along with a few bites of ravioli.


Put some of the avocado & wasabi cream in a bowl to flavor the ravioli when you are going to cook them. Arrange the rest of the cream artistically on each plate. Keep the cherry tomatoes and extra wasabi on hand for garnish and now let's cook the ravioli.

Toss the ravioli into boiling water and immediately count the minutes marked on the package. When the Ravioli are ready, take them with a skimmer and stir them with the cream in the bowl and with a few tablespoons of cooking water make the sauce even smoother.

Now you can serve your amazing Ravioli warm directly on the plates and garnish with cherry tomatoes and Wasabi eggs, a very light round of olive oil and optionally sprinkle with some chili flakes to taste. BUON APPETITO!!


bottom of page