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Yabby ravioli with herb and tomato sauce
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Prep Time:
50 minutes
50 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
60 minutes
60 minutes
Australian yabby ravioli with creamy tomato sauce filling.
Ingredients:
- 1 375g pkt fresh lasagne sheets (Latina brand)
- 1 egg, lightly whisked
- 20 (about 1kg) cooked yabbies
- 40.00 ml chopped fresh chives
- 20.20 gm thickened cream
- Salt & ground black pepper, to taste
- 80g butter
- 36.40 gm olive oil
- 62.50 ml mixed chopped fresh herbs (like basil, chives, dill and parsley)
- 1 garlic clove, crushed
- 1 large tomato, peeled, deseeded, chopped
Instructions:
- For the Filling: Remove the meat from the yabbies by twisting off the heads and discarding them. Peel the body shells using your fingers or kitchen scissors if needed. Finely chop the meat.
- Combine the yabby meat with fresh chives, rich cream, and season generously with salt and pepper. Mix thoroughly and let it rest for a moment.
- Prepare a large baking tray with non-stick baking paper. Place 2 lasagne sheets on a work surface. Slice each sheet in half lengthwise, then cut each half into 3 equal squares. Cover the cut lasagne sheets with plastic wrap as you finish cutting the rest.
- Prepare the ravioli by laying out 8 lasagne squares. Brush 4 squares with egg, then add a teaspoon of the yabby Filling to each brushed square. Top with another square and press edges to seal. Use a 7.5cm scone cutter to shape the ravioli into circles. Repeat with remaining squares and filling. Arrange the ravioli on a lined tray. Chill in the fridge for at least 30 minutes before cooking.
- 1. Bring a large pot of salted water to a vigorous boil. Cook the ravioli for 5 minutes or until al dente, stirring occasionally to prevent sticking. Drain before serving.
- For the herb & tomato sauce, melt butter with olive oil in a saucepan over medium heat. Cook herbs and garlic, stirring for 1 minute until fragrant. Stir in tomatoes and heat through. Keep the sauce warm off the heat.
- Plate the ravioli and generously ladle the sauce on top before serving hot.