Ingredients
200g Fresh Lasagne sheets
Filling
- 2 ounces unsalted butter
- 1 clove garlic, chopped
- 1 egg to seal ravioli
- 1 tablespoon chopped shallots
- 1 tub crabmeat finely chopped
- 150g raw prawns peeled and de-veined, finely chopped
- 4 ounces ricotta cheese
- salt and freshly ground black pepper to taste
150g Stir in tomato and basil
Instructions
- If the lasagne sheets are not pliable, pop them onto a baking sheet dusted with semolina and into the oven on low for 2 mins
- Cut each sheet into 6 squares
Seafood filling:
- In a large sauté pan, add the butter and melt. Add the garlic and shallots and sauté until golden brown. Add the crab and prawns season lightly with salt and pepper, and sauté until just cooked through, 2 to 3 minutes. Remove from heat and pour the contents into a fine meshed strainer to drain off any excess moisture, let cool for 30 minutes, until room temperature.
- Fill 3 squares with 1 tbsp of mixture, coat the edges with mixed egg yolk.
- Lightly press the 3 sqaure remaining pieces on top and press down sides to seal
- Use a fork around edges if need be
- When ready to serve, bring a pot of well-salted water to a boil.
- Gently slide the ravioli into the water and cook until tender, 3 to 5 minutes. Use a skimmer to remove the ravioli from the water as draining them in a colander can damage them.
- Heat the tomato and basil sauce and pour over the ravioli
- Can sprinkle herbs to garnish