Bug & Scallop Ravioli

[Orrsum]

Made this for the missus for Valentines dinner, worked a treat.

Bug and Scallop Ravioli, makes 32 enough to feed four.

200g Bug meat
200g Scallop meat
1 Tbl Butter
300ml Cream
Gyoza Pastry 1 packet (32)
¼ cup White Wine
3 Shallots finely sliced
Garlic clove
¼ cup Parmesan
Lemon juice and zest
Salt & Pepper to taste

Attachment 42211


Preparation

Peel bug tails and cook with scallops in a small amount of butter until just cooked then finely chop.

Filling

Combine Bug and Scallop meat 1 Tbl Spoon cream, shallots, lemon juice and zest and Salt & Pepper to taste.

Spoon a small amount of mixture onto Gyoza Pastry, moisten edges, fold in half and refrigerate.

Sauce

Reduce 200ml of cream by a third, whisk in Butter and white wine, lemon zest and juice and add salt and pepper to taste.

Prior to Serving

once you have assembled the Ravioli you drop it into some boiling salted water, bring it back to the boil and after about one minute they should float.

Serve with parmesan and top with Sauce & thinly sliced Shallots.

[Joe-90]

Nice one! I think I'll give that a go next weekend.Yum.

[sleepygreg]

Do you need to boil the ravioli before you add the sauce?

[ozbee]

this sounds good can you explain a little better

[kokomo]

please define 'works a treat'

[sleepygreg]

more info required.....sounds like a great recipe.....just need more details.

[Orrsum]

yeah sorry Guy's once you have assembled the Ravioli you drop it into some boiling salted water, bring it back to the boil and after about one minute they should float. then serve with the sauce. sorry i forgot to add this rather inportant step. hope you all have some sucess wit it. very easy.