1. Dough : 200 g. flour , 2 eggs , salt , a few drops of olive oil. For black dough add 6 g of cuttlefish ink. For yellow dough add small pouch of saffron. After aging couple of hours in refrigerator mill the dough, cut circles with a mould or a cup. On each halfs we put a teaspoon of paste: for black dough mix ricota cheese, fresh thyme, boiled and finely cut shrimp tailes, salt and pepper. For yellow dough mix ricota cheese, fresh basil, and marjoram. On olive oil and finely cut garlic shortly fry frogfish tail, salt, and pepper, and mix all together in a blender. Cover filled dough. With a fork press edges in a semicircle so they don't open while cooking. Cook them in a salted water for a few minutes.
2. Sauce: On a pan heat 0,05 lit. of extra virgin olive oil. Place 3-4 strained shrimp tails per person, the same amount of prawn tailes, some chopped garlic, 30g. of finely cut squash(julliene),cherry tomatoes, salt, and pepper. Pour 0,05 lit. of dry white wine, and reduce.Pour a little fish stock, and dry mixed Mediterranean herbs. Reduce up to 3/4 and add ravioli.

1.With sharp mould cut barrel shape from tuna fillet. Fry tuna on olive oil, just as much to close the pores. Cool it, an put it in a dish, and marinade: a little lemon juice, finely cut fennel, soya sauce, shaved ginger, and red wine.
2. Boil potatoes with skin, and cool, when it's done. Peel it, and cut on small cubes. Cut fennel on thin slices, mix it with potatoes, and add salt, and pepper.
3.Lay marinated tuna on transparent foil previously sprinkled with fennel and thyme. Wrap the foil and tie firmly. 4. Put salad in a mold, and cut tuna on fat medallions. Add a little mustard sauce, mixed with yogurt, and mayonnaise.