If you’ve ever been to d’Arrys Verandah restaurant at the d’Arenberg cellar door, you’ll know all about their famous crab and lobster ravioli. It’s incredible. So when they gave us the recipe, we basically cancelled everything and started planning our next dinner party. You’ll want to make this. Trust us.
d’Arry’s Crab Ravioli
100g raw crab meat (blue swimmer crab preferred)
100g green prawn meat
1 clove garlic
1 spring onion
Small bunch fresh coriander
Pinch ground black pepper
Splash of fish sauce
8 gyoza skins
4 lobster medallions
For the Sauce
300ml lobster stock
100ml white wine
1 litre cream
40g crushed tomato
Juice of half a lime
Salt and pepper
Crab Ravioli Method
Mince or chop finely the prawns, garlic, spring onion, coriander and ginger
Stir in the crab meat
Season with the pepper and fish sauce
Place Gyoza skins on bench and place crab mixture in the centre of four
Moisten the remaining four with a little water and place over the mixture
Crimp the edges together
Gently cook the lobster medallions in a heavy based pan with a little butter.
For the Sauce
Bring to boil the lobster stock and wine
Reduce by 1/2 the volume of liquid and then add the cream and tomato
Continue to reduce until you have a good ‘thick soup-like’ consistency and season.
Place medallion on top of its ‘pillow’ of ravioli and spoon bisque around the sides
Top with free coriander.
Pair with the d’Arenberg Lucky lizard Chardonnay (RRP $25)