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Recipe by: adyl-ahmed
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See below ingredients and instructions of the recipe
600 g Pasta dough
500 g Seabass, meat
250 g White bread
150 ml Milk
100 g Parmesan cheese
10 g Dry marjoram
3 Egg yolks
Salt and pepper
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Blend seabass with bread, parmesan, marjoram and milk, to a farce.
Add in egg yolks. Salt and pepper to season. Prepare ravioli as in
the traditional manner.
Source: Given to share with the express permission of Chef de Cuisine
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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