Lobster and avocado ravioli
I was out power walking this morning. The weather didn’t seem to be able to decide, it was sunny but raining, cold in the wind and warm in the few rays of sunshine. It was still beautiful and it is a great way to start the day. On the way home I passed the fishmonger and I saw some lobsters. They haven’t had any for a while so I got really excited and asked the lovely fishmonger to keep one for me.
I went home and had a shower and then couldn’t wait any longer, there were still quite a few left and I bought not the biggest but a heavy one.
I had some wonton wrappers left and I knew I wanted to make ravioli. The dumpling skins makes great ravioli, it is very thin, delicious and cooks in two minutes.
I knew I wanted something creamy with the lobster in the ravioli but I didn’t want to use cheese. Lobster has a very delicate flavour and I find it easy to overwhelm the flavour. In the end I decided that avocado would be a creamy but healthy match. I had a couple of figs that needed using so I decided to use them as well. I cut them up and pan fried them in a little oil with black pepper, honey and sesame seeds.
Set aside until you are ready to plate up.
Lobster and avocado ravioli
preparation time 25 minutes
cooking time 2 min
- 1 lobster, cooked
- wonton skins
- 2 avocado
- 1 dl or 1/2 cup of frozen green peas
- juice of 1/2 lemon
- 1 small garlic clove
- toasted hazelnuts
- beurre noisette
- a parmesan crisp, see an example recipe here. I added some black sesame seeds
Start by picking the meat from the lobster. Don’t forget the “butter” in the head. It doesn’t look like much but it has the most amazing flavour.
Cut out the lobster intestine, if you make a fairly shallow cut along the tail you will find it and it is easy to remove.
Make the avocado and pea mash. Peel and de seed the avocado, place it in the blender. Rinse the peas under hot water, drain and add to the peas with the lemon juice and a crushed garlic clove.
Place a wonton skin and add some lobster “butter”.
Wet the edges with water and place and another wonton skin on top. Try to squeeze out as much air as possible and make sure they two wonton skins are “glued” together.
The ravioli will cook in two minutes. Add them to boiling water and they are ready when they float. Plate up the ravioli, add the garnish, I picked some herbs from the greenhouse, they are still producing and it feels a little like extending the summer.
I am bringing this to Angie’s always happening Fiesta Friday. If you have cooked something please join us! This week Angie has two talented co hosts, Hilda, Along the Grapevine where she has some great recipes, I especially love to follow her foraging and making in to something delicious! The other host(ess) is the lovely Julianna, Foodie on Board who’s food seems to tickle my taste buds,making me so hungry just reading about and looking at the tempting images!