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Lobster and scallop ravioli

Simple easy and fancy dinner party dish


  • 250 gm raw scallop meat

  • 250 gm of raw lobster meat

  • 250 ml of pouring cream

  • 1 packet of wonton wrappers (egg)

  • 1 eggs to seal ravioli

  • 1/2 cup lemon olive oil

  • 2 tomatoes (concasse - remove skin deseed and cube finely)

  • hand full of fresh basil


  • 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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