Seafood Ravioli

Ingredients

• 1.250 millilitre fish stock, for sauce
• 2.150 millilitre cream, for sauce
• 3.white wine, a splash; optional; for sauce
• 4.1 packet wonton skins, 2 skins per ravioli
• 5.milk, a little; for sealing wonton edges
• 6.mixed seafood, 1 prawn + 1 scallop + 1 small cube fish per ravioli
• 7.fresh herbs, chopped; for sauce

Method

1. 1.To make the sauce: reduce the fish stock, cream and wine (if using) until thickened.
2. 2.Lay out wonton skins on a flat surface. Paint the edges with a little milk using a pastry brush or your finger.
3. 3.Place your selection of seafood — a prawn, a scallop and some fish — on top of each wonton skin.
4. 4.Cover with another wonton skin and squeeze together around the circumference to join.
5. 5.Cook briefly in salted boiling water.
6. 6.Add chopped fresh herbs to the sauce. Place the individual servings of ravioli in bowls and top with the sauce.

Notes

• This recipe is a clipping from the 'Plates' SA cookbook, collected by the family.
• At least two ravioli per person; each ravioli uses two wonton skins.