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