Ravioli made with black dough tinted by cuttlefish ink, filled with a delicate stuffing of pike perch and shrimp, then cooked in a rich Bisque sauce made from Argentine langoustines.

This dish feels like a voyage aboard a Mediterranean fishing boat. The cuttlefish ink imbues the pasta with a subtle oceanic essence and dramatic appearance, while the fresh pike perch and succulent shrimp melt tenderly inside each ravioli. It's a creation for those who appreciate deep flavors and a touch of wild maritime character on their plate.