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.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


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


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.


Prawn can replace lobster in this recipe. Substitute a pinch of turmeric for saffron.

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