Open-Faced Seafood Ravioli with Green Pea and Tarragon Sauce

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0% would make this recipe again

Submitted by Leslie Cairns (ON)

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Ingredients

1 tsp butter, unsalted 5 g
onions 20 g
1 clove garlic
12 shrimp, medium-large 120 g
60 g canned crab
8 scallops, medium size 200 g
2 tbsp white wine 30 mL
Italian parsley, fresh
chives, fresh
ground pepper to taste
1 1/2 cup frozen peas 180 g
3 cups water, or stock 750 mL
2 tbsp fresh tarragon 4 g
1/2 tsp lemon zest 4 lemons
ground pepper to taste

Method

  1. Sauté onion and garlic in butter. Add seafood and wine. Cook until shrimp turns pink. Season with parsley, chives and pepper.
  2. Cook peas until soft in stock or water. Transfer to a blender and puree then strain and return to heat.
  3. Cut pasta sheets into squares. Cook in boiling water according to manufacturer’s instructions. Layer pasta sheets with seafood filling and repeat. Drizzle with pea and tarragon sauce and olive oil. Serve immediately.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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