Fiori Scampi al finocchietto

• Fiori Scampi all’Aglio e Limone (D22) – 1 to 3 pcs
• Fennel – 1/4 pc
• Lemon juice – 1/4 pc
• Chopped flat-leaf Parsley – 1/2 tsp
• Olive Oil – 1/2 tsp
• Salt and pepper

1. Cut the fennel into very thin slices with a mandolin. In a bowl, mix the fennel with olive oil, lemon juice and season to taste. Let marinate in the fridge for at least 20 minutes.
2. Heat the ravioli in lightly salted boiling water for 5 minutes and drain.
3. Just before serving, mix the flat-leaf parsley with the fennel.
4. Arrange the fennel carpaccio on a plate and place the ravioli on top. Garnish with a sprig of dill.

Tip: Add grapefruit for a more summery version.