La Caravella Restaurant

Hotel Saturnia & International

La Caravella Restaurant La Caravella is one of the most celebrated restaurants in Venice since the early Sixties, when it took over from Ciro's Bar, at the time a very famous venue (it was even mentioned by Simone de Beauvoir in her novels). It was well-known then, as it is today, for its superb cuisine and excellent service, but also for the unique nautical style of its decor, designed by Luigi Orefice to recreate the interior of an ancient sailing ship.

In spring and summer La Caravella moves outdoors to the flower-filled inner courtyard.

The Chef's recipe
Ravioli with scampi and nuts

For the filling:
200 g cleaned scampi
80 g ricotta
20 g chives
celery, carrot, onion, salt, pepper, extra-virgin olive oil

Finely chop then sauté the celery, carrot and onion. Cut the scampi in small pieces and add, then cook for several minutes, adding salt and pepper. Warm and add the ricotta and chopped chives, then mix.

For the pasta:
200 g strong pasta flour (00)
50 g hard grain semolina flour
1 egg
a pinch of salt

Place the flour and semolina in a bowl, add egg and salt. Mix until smooth and homogeneous and then leave to rest for at least 30 minutes. Roll the pasta into a thin sheet and then cut out discs 10cm in diameter. Place a spoonful of the filling in the centre of each, fold in half to create a half moon then seal well.

For the sauce:
scampi broth
1 envelope of saffron
30 g walnuts
butter, salt, fresh vegetables

Use the scampi leftovers to make broth, leave it to simmer then add an envelope of saffron, sieve it and add a bit of butter and salt. Boil the ravioli in salted water, drain, toss in sauce then place on plates and decore with vegetables à la julienne, one blanched scampi and the nuts.


Hotel Saturnia & International
via XXII Marzo - San Marco 2398
30124 Venezia (VE)


Tel. +39 041 52 22 264 


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