SCALLOP RAVIOLI WITH LOBSTER BASIL SAUCE
INGREDIENTS
- 1 quantity of plain pasta dough
SCALLOP FILLING
- 300g scallops
- 1 egg white
- 2 tablespoons grated parmesan cheese
- 1/4 cup cream
LOBSTER BASIL SAUCE
- 1 medium lobster tail
- 30g butter
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 300ml carton cream
- 1/4 cup dry white wine
- 11/2 teaspoons cornflour
- 1 tablespoon water
- 2 tablespoons shredded fresh basil leaves
SCALLOP RAVIOLI WITH LOBSTER BASIL SAUCE
Roll pasta dough until 2mm thick, and cut into 24 x 8cm rounds. Spoon filling evenly onto the centers of half the rounds, leaving a 5mm border around the edges. Brush edges lightly with water, top with remaining rounds, and pinch edges firmly together to seal.
Just before serving,
add ravioli to a large pan of boiling water, boil, uncovered, for about 3
minutes or until tender; drain. Serve ravioli with sauce.
Scallop Filling:
Remove roe and trim scallops. Bland or process scallops, egg white, and cheese
until smooth. Add cream, and process until just combined.
Lobster Basil Sauce: Remove meat from the lobster tail, and chop meat finely. Heat butter in a pan, add
onion and garlic, and cook, stirring, until the onion is soft. Add meat, and cook, stirring, for 1 minute. Stir in cream and wine, then blended cornflour and water,
stir over heat until sauce boils and thickens; stir in basil.
Serves 4 to 6.
Note: Ravioli and
sauce can be made a day ahead.
Storage:
Covered, in the refrigerator.
Freeze: Uncooked
ravioli suitable.
Microwave:
Not suitable.