Il Trovatore
Seasonal menù, fish dishes and a wide selection of cheesest to try with honey and marmelades from organic piants. Remarkable array of wines and liqueurs to accompany the meal. Service after theatre shows is available by reservation.

The recipe:
Two-colour ravioli with smoked capesante and asparagus tips

Ingredients
200 g fresh sepia pasta-dough, 200 g white pasta-dough, 12-13 capesante King, 1 dl fish fumËe, 150 g ricotta (cottage cheese), 1 egg, a knob of butter, asparagus tips, white wine, chive, salt, pepper.

Preparation
Filling: dice 6 capesante before mixing in ricotta and 1 egg. Add a sprinkle of chive, salt and pepper. Roll out both the white and the black dough to form two equivalent rectangles and superpose them to form a two-colour dough before rolling out again. Cut into 6cm-squares to be filled with a knob of cheese paste and folded into sort of triangles by pressing down on the rims. Gravy: brown the left capesante together with asparagus tips on a low flame. Sprinkle some white wine onto it by mixing in the fish fumÈe. Give ravioli a quick-boil into salted water and put two of them into each dish. Garnish with the sauce and a knob of butter