Fresh Italian ravioli filled with sheep’s milk ricotta and saffron, finished with fragrant brown butter, crisp sage, Parmigiano Reggiano, and precise professional technique.

Green Spinach Ravioli with Burrata Stracciatella, Red Prawn and Vermentino Bisque This is a raviolo with nothing cooked inside it. Raw red prawn, chopped by hand rather than minced, is folded into stracciatella di burrata with a little mascarpone, lemon zest and soft herbs, and the only heat it meets is the four minutes the pasta spends in the water. That is long enough to set the sfoglia and to turn the prawn from translucent to barely opaque, and no longer. Around it goes a

Sheep Ricotta, Pear and White Chocolate Ravioli with Brown Butter and Chestnut Honey (Ravioli di Ricotta di Pecora, Pere e Cioccolato Bianco con Burro Nocciola e Miele di Castagno) This is a first course that flirts with dessert and never crosses over, and what keeps it on the savoury side is the chestnut honey. Miele di castagno is not a sweet honey in any ordinary sense: it is dark, resinous and frankly bitter, closer to a herbal liqueur than to acacia or orange blossom. Tw