splash of brandy
2 tbsp/1fl oz olive oil
1 onion or 2 shallots
3 cloves garlic
2 sticks celery
1 cup of basmati or long grain rice
1 tsp paprika
1 bay leaf
salt and pepper
2 glasses white wine
50g/2oz tomato purée
few knobs of unsalted butter
To prepare crab and ginger ravioli filling, finely chop shallots, garlic, ginger, and lemongrass, and combine with crab meat. Add chopped coriander and seasoning to taste. Add 1 egg and mix well.
To make pasta sheets: combine flour, 2 eggs, saffron water, and pinch of salt. Form into a ball and knead dough for 10 mins. Wrap with clingfilm and allow to rest in a fridge for at least 20 mins. When ready to make pasta sheets, divide ball of dough into four, and roll out pasta sheets to thinnest setting in machine. Make ravioli using standard method.
To prepare lobster bisque sauce: in a large saucepan, fry lobster shells and prawn shells in a little olive oil for 5 mins. Add splash of brandy and flambe. Add chopped onion or shallots, garlic, celery and carrot, and fry for a further 5 mins. Add chopped tomatoes, rice, paprika, bay leaf and seasoning, and stir well. Add lemon juice, white wine, tomato purée and water to cover. Bring to boil and then gently simmer for 1 hour, skimming the surface periodically to remove scum.
Pass through a fine-meshed sieve and return to saucepan and gently reduce to half the volume. Gently whisk in double cream and butter until sauce thickens, and add seasoning to taste. (Alternatively, strain tin of Lobster Bisque Soup into a saucepan, and reduce. Add double cream, butter and seasoning as required).
Boil ravioli in salted water for few minutes until al dente. Drain and serve in shallow dish with lobster bisque sauce. Garnish with chopped chives.
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