• Partnered with
  • Serves 4
  • 15 mins prep
  • 25 mins cook

Open seafood ravioli

Open seafood ravioli

Succulent packets of lobster and scallops wrapped in pasta sheets and drizzled with creamy sauce. You don't get better than seafood ravioli for a summer lunch or an impressive dinner party.

Ingredients

Open seafood ravioli

  • 1 orange, juiced, strained
  • 1/4 cup white wine
  • 2 tsp white balsamic vinegar
  • saffron, pinch
  • 375 g packet, fresh pasta sheets, cut into thirds
  • 1 tbsp olive oil
  • 2 zucchini, thinly sliced
  • 1 red onion, finely chopped
  • 1/2 cup cream
  • 400 g fresh lobster meat, sliced
  • 16 scallops, roe removed
  • 100 g butter, cold, cubed
  • 1 tbsp chives, snipped, to serve

Steps

Open seafood ravioli

  1. In a medium frying pan, combine juice, wine, vinegar and saffron. Bring to the boil on high and cook 2-3 minutes, until reduced by half. Set aside.
  2. In a large saucepan of boiling, salted water, cook lasagne sheets following packet instructions.
  3. Heat oil in another large frying pan on high. Saute zucchini and onion 2-3 minutes, until just tender. Season to taste.
  4. Add cream to juice mixture and return to simmer on medium heat. Add seafood and poach 2-3 minutes, until just cooked. Transfer seafood to a plate. Gradually whisk cold butter into cream sauce. Season to taste.
  5. Stack pasta strips on plates with seafood, zucchini mixture and sauce. Top with chives to serve.

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