Easy Seafood Ravioli
I love this recipe. Seafood ravioli are so terribly glamorous yet, using wonton skins, these Easy Seafood Ravioli are simple to create. They have a silky texture, just like good hand-made pasta. You will need to allow at least two ravioli per person and each ravioli takes two wonton skins.
Preparation time: 10 minutes
Cooking time: 10 minutes
1 cup (250ml/8 fl oz) fish stock
150 ml (5 fl oz) cream
splash of white wine (optional)
24 wonton skins
a little milk
selection of seafood, such as 1 prawn, 1 scallop and 1 small cube of fish per ravioli
chopped fresh herbs
- To make the sauce, bring the fish stock, cream and wine (if you are using it) to a boil over high heat in a medium saucepan until thickened.
- Lay out wonton skins on a flat surface. Paint the edges with a little milk using a pastry brush or your finger. Place your selection of seafood, I suggest a prawn, a scallop and some fish on top of each wonton skin. Cover with another wonton skin and squeeze together around the circumference to join.
- Cook briefly in salted boiling water. Add chopped fresh herbs to the sauce. Place the individual servings of ravioli in bowls and top with the sauce.
- Eat and enjoy!
Wine: There are soft, creamy yet delicate flavours here so try a lean, elegant chardonnay from a cool climate region.
Lyndey’s Note: wonton skins are a great time saver in various ways. They make wonderful pastry shells too as in my Chinese Chicken Wonton Cups
Recipe from Lyndey Milan. the Best Collection (New Holland 2009 and 2013)