20/04/14 09:00 Filed in: Italian - Main
I was watching Masterchef last week and they were making stuffed ravioli for the quarter final. It reminded me of this dish I made for a future boss and his wife a couple of years ago. The beauty of the dish is that it can all be made in advance at your convenience. Cook the ravioli when ready to serve, and warm the bisque through - not hard .
Being a Bank Holiday weekend and what with the weather being cold and not inviting to jump, I had extra time to play in the kitchen. This is not a particularly difficult dish to make, although it is made significantly easier by having a pasta machine and a ravioli cutter. The stuffing has a fantastic fresh flavour from the crab and tarragon. You will need a pasta cutter, but a rolling pin will suffice for the pasta.
The spicy prawn bisque is amazing, a wonderful voyage of flavours. The prawn bisque with the brandy adds depth and the star anise wows the tastebuds. When you bite into the ravioli, a wonderful sea fresh taste is received followed by the aniseed.
Only homemade pasta will do for this dish. It cooks in under 2 minutes, keeping the scallop slices tender and delicious.
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An incredibly quick and very tasty mid week dinner idea. I had just come in from the gym, and needed to rustle up a quick meal for the household.
As with any stir fry, preparation is the key to making this dish work. Make sure that you tackle the dish by cooking the noodles, chopping the vegetables, make the dressing and cleaning and preparing the shell fish. By the time the noodles are cooked, you should be ready to get cooking.
Cooking the dish is very simple, keep stirring, keep the heat high and follow the method listed.
I seared the scallops and prawns in a separate frying pan, so that I could control the heat and cook the shellfish with appropriate care!
A super delicious Asian inspired seafood treat!
You will love it!
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