Ooooh please read this and try it…I was so very, very fortunate to have this recipe given to me to share on my site by our server Ross and the Chef at Joey Burrard, in Vancouver.
- 1 portion of raw Ravioli, 13 pieces
- 4 each, prawns (21-15 defrosted)
- 1/2 oz. vegetable oil
- pinch of salt
- #30 scoop lobster ravioli butter
- 2 oz. white wine
- 4 oz. cream
- 1 lemon wedge
- 2g dill fronds
- 5 ea (1g) pea shoots, tip 1 1/2″ long
- 1/2 tsp. lobster oil
Place one portion of ravioli into the pasta basket and cook in boiling water. Start the 7:30 timer, Agitate within the first 20 seconds to prevent the ravioli from sticking together. With 3 minutes remaining on the timer, place the vegetable oil in a pan and place over medium high heat until the oil just begins to smoke. Season the prawns portion and add them to the pan and sear for 30 seconds on one side to get some colour.
Flip the prawns and sear the other side for 30 seconds or until golden brown. Add the white wine and then the ravioli butter to the pan and let simmer for 30 seconds. Add the cream first and then the ravioli to the pan and simmer for approximately 40 seconds until the proper sauce consistency is reached and remove from the heat.
Remove the prawns from the sauce, set aside in a cup and keep hot. Carefully place and stack the raviolis evenly in the center of the plate. Using a spatula, pour the sauce over top of the raviolis. Nest the prawns in the center creating height. Squeeze the lemon wedge over the prawns, ravioli and sauce. Drizzle the lobster oil over the raviolis, ensuring even distribution. Tear the pea shoots into 1 1/2″ tips and sprinkle around the prawns. Do the same with the drill fronds.
I have requested the Chef to break the massive measurements for the lobster sauce. I am not adept to grams etc. but the old fashioned pounds and teaspoons. When I get an answer, I will put it up for you.
NOTE: This recipe is for one person. Make sure the ravioli is the small size, or simply reduce the amount to 5 or 6 per person. Enjoy.