Salmon & Lobster Ravioli with Shellfish Sauce
Cook Time: 15mins
Serves: 4 people for a starter or 2 people as a main
For the filling
100g Scallop meat (preferably hand dived Scottish scallops)
100g Lobster claw meat (small dice, preferably Scottish)
100ml Double Cream
600g Salmon Fillet (skinned and cut into small dice, preferably farmed Scottish )
2 Spring Onion (finely sliced)
For the Pasta Dough
350g ‘00’ Flour
5 Medium Eggs
1 Beaten egg (for sealing the ravioli)
For the Shellfish Sauce
You can, if you have the time make your own shellfish bisque, but it is a long process and for the purposes of this dish a
shop bought shellfish bisque works just as well.
400ml Shellfish Bisque
50ml Double Cream
Dash Tabasco Sauce
2 Small Lobster Tails, halved (shell removed, your fishmonger can prep this for you)
For the pasta dough the quickest and easiest way is to use a food processor, place the flour and egg in the bowl and pulse until you form
a mixture resemble rough bread crumbs, tip out onto a lightly floured surface form into a ball shape and knead for 2-3 minutes until you
have a firm stiff dough. Wrap in cling film and chill in the fridge for at least an hour before rolling out.
For the ravioli filling, place the scallop meat in a food processor and blitz adding in the double cream while the machine is running. Put
the scallop mixture into a bowl and fold in the diced salmon, diced lobster and the sliced spring onions then squeeze in a little fresh
For the ravioli, roll out the pasta dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter.
Divide the salmon mixture into 12 equal portions and spoon onto the center of 12 pasta circles. Brush the edges lightly with beaten egg
and place the remaining pasta circles on top. Press together to seal the edges. Trim the edges of the ravioli with a pastry cutter. (Any
leftover pasta can be kept in the fridge for up to 3 days)
Bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain.
For the shellfish sauce pour the shop bough bisque into a sauce pan and bring to a gentle simmer add in the double cream, a few dashes
of tabasco sauce, a squeeze of lemon and the snipped chives stir and keep warm until serving.
To serve the ravioli poach the lobster tails in a mixture of water and butter for 3-4 mins or until they feel slightly firm to touch and have a
rich coral exterior colour. Slice the tails and place 2-3 slices in the bottom of each dish top with however many ravioli you require per
portion and spoon your shellfish bisque over and round the sides. You can if you want to be extra decadent place a spoonful of caviar on