Lobster Raviolis

February 2018
Lobster Raviolis

Easy starter Preparation time: 30 min

Ingredients for 4 people:

1 jar of Groix & Nature Lobster Confit - 24 squares of ravioli pasta - White button mushrooms - 1 shallot - Chopped Parsley - 1 Groix & Nature Lobster bisque - Sour cream - Parmesan cheese.

1 Place a spoonful of Lobster Confit in the center of the ravioli pasta. Brush the sides with a little bit of water and close the pasta.

2 Use fluted cutters to shape the ravioli and save in the fridge.

3 Slice the mushrooms and chop the shallot finely. Cook in a pan with butter, season the preparation with salt and pepper and add the parsley.

4 Poach the raviolis in simmering water for 2 minutes. Drain and keep warm.

5 Reheat the Lobster Bisque with the sour cream and pour some at the bottom of the plate.

6 Place the mushrooms in the center, then 3 raviolis on top and sprinkle with shavings of parmesan cheese.

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