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Lobster Ravioli with Sautéed Courgettes and Leeks

Delicate lobster and salmon ravioli served with sautéed vegetables, blanched asparagus, and a rich creamy lobster-infused sauce.

SeafoodPastaGourmetLobsterRavioli
Estimated Nutrition
Calories
715.6
kcal / serving
2862.4 kcal total
Carbs
58.7g
per serving
234.8 g total
Fat
44.7g
per serving
178.6 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
40
g
Butter
for the sauce
110
ml
Double Cream
for the sauce
4
piece
Egg
free-range
50
ml
Double Cream
for the ravioli filling
50
g
Butter
for the vegetables
Fruits
0.25
piece
Lemon
juice only
GrainsCereals
300
g
Pasta Flour
00 grade, plus extra for dusting
Liquids
50
ml
Brandy
750
ml
Chicken Stock
NutsSeeds
4
sprig
Thyme
fresh
2
tbsp
Chervil
roughly chopped
OilsFats
1
tbsp
Olive Oil
Seafood
125
g
Salmon Fillet
skinned
750
g
Lobster
cooked, meat sliced, shell reserved
Vegetables
1
piece
Onion
roughly chopped
2
piece
Carrot
roughly chopped
2
piece
Leek
sliced into ribbons
2
piece
Courgette
sliced into ribbons
12
piece
Asparagus
fine spears
1
punnet
Micro-Cress
for garnish

Method

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