L’Approdo
A sublime alternative to the traditional cuisine,
L’Approdo offers a Mediterranean menu with an exquisite fresh fish dishes. Wine list of 300 different labels and a variety of liqueurs. Suggested by the Touring Guide.

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

Ingredients (serves 4)
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.