Serves 2 | Prep time: 5 Minutes | Cook Time: 15 Minutes
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Ingredients
1 x 400gm Pack ABLP x Pasta’bah Bay Lobster & King Prawn Raviolo
90ml Thickened Cream
90gm Butter
4 Cloves Garlic
3tbsp Baby Capers
3tbsp Finely Chopped Parsley
Black Pepper
1/2 Lemon – Zest & Juice
50gms Danish Feta
Crushed & Toasted Hazelnuts
Parsley Leaves
Method
- Bring a pot of salted water to the boil. Boil the raviolo for 6-8minutes. Drain the water and set the raviolo aside.
- In a shallow pan, melt the butter then when just starting to bubble, add the garlic and capers. Fry on a low-medium heat until bubbling and golden brown. Incorporate the parsley, the zest of ¼ lemon and a good squeeze of lemon juice. Add the cream and reduce the heat until it all comes together. Season with salt and pepper then add the raviolo. Toss through the sauce and serve immediately.
- Garnish with crushed, toasted hazelnuts, crumbled feta and parsley leaves. Finish with a squeeze of lemon and cracked pepper.
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