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Lobster and scallop ravioli

Simple easy and fancy dinner party dish



  • 1.

    Chop chilled lobster and scallop together.

  • 2.

    Add to cream and stir and chill in the fridge for an hour

  • 3.

    lay out one wonton wrapper and place about a tablesppon of mixture in the centre, brush with each wash and seal the ravioli making sure not to leave any air bubbles.

  • 4.

    Place the concasse tomatoe, basil and lemon olive oil in boil and let sit until ravioli is ready (save some pieces of basil for garnish)

  • 5.

    Cooking the ravioli in boiling salted water and drizzled with tomato/oil basil

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Lobster and scallop ravioli.


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