Name: Seafood ravioli with sesame dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Sesame dressing; 2 tablespoon kecap manis; 2 tablespoon rice wine vinegar; 1/4 teaspoon sesame oil; 1 long red chilli, sliced thinly; Seafood ravioli; 6 medium (270g) green prawns, peeled, chopped coarsely; 2 small (100g) red fish fillets, chopped coarsely; 2 cloves garlic, crushed; 2 piece (10g) ginger, grated finely; 1/2 teaspoon sesame oil; 12 fresh scallops on the shell; 24 wonton wrappers; 1 egg white, beaten lightly; 1 cup loosely packed coriander leaves; 2 green onions (green shallots), sliced thinly

Seafood ravioli with sesame dressing

Stuffed with tender fish, prawns and scallops, these Asian inspired ravioli are a must try for all seafood lovers.

Skip to Recipe

Serves 4

Prep

30M

Cook

10M

Total

40M

Ingredients

Sesame dressing

2 tablespoon kecap manis

2 tablespoon rice wine vinegar

1/4 teaspoon sesame oil

1 long red chilli, sliced thinly

Seafood ravioli

6 medium (270g) green prawns, peeled, chopped coarsely

2 small (100g) red fish fillets, chopped coarsely

2 cloves garlic, crushed

2 piece (10g) ginger, grated finely

1/2 teaspoon sesame oil

12 fresh scallops on the shell

24 wonton wrappers

1 egg white, beaten lightly

1 cup loosely packed coriander leaves

2 green onions (green shallots), sliced thinly

Method

1.Process the prawns, fish, garlic, ginger and sesame oil until almost smooth. Remove the scallops from the shells.

2.Place a heaped teaspoon of the prawn filling in the centre of 12 wonton wrappers, then one scallop on top of the filling. Lightly brush edges with egg white. Place another wrapper on top, pressing edges firmly to seal.

3.Using the blunt edge of a 5.5cm round cutter, gently press around the filling to seal. Then, using a 7cm cutter, cut the wontons into rounds; discard excess wonton pastry. Transfer to tray lined with a tea towel.

4.To make sesame dressing, combine all ingredients in a screw-top jar; shake well.

5.Cook the ravioli, in two batches, in a large saucepan of simmering, well-salted water; simmer, uncovered, for about 3 minutes or until seafood is just cooked through. Remove the ravioli from the pan with slotted spoon; drain on absorbent paper.

6.Divide the ravioli among serving plates, drizzle with sesame dressing and top with combined coriander and green onions.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy