Yabby Ravioli
Yabby ravioli is a 3 part recipe, the pasta dough (here) , the filling and assembling of the ravioli and finally the finishing sauce (here)
This is the filling and assembling of your ravioli pillows, I threw this recipe together when I was experimenting with different ways to cook Yabby, from my understanding Yabbies’ are similar to Crawfish.
the common way of cooking Yabby is just chucking it on some coals of a fire and dunking it in a bit of butter if you feel inclined, or boiling it like a prawn.
so for this recipe I took the view of cooking it like a lobster pasta dish.
when i first made this dish I made the pillows large 4-5 pillows would be a big dish, however after making it a few times i gradually made the pillows smaller, you can use aa a ravioli press or just place 2 sheets of pasta together and cut them as you see fit.
Ingredients
400 grams Yabby meat
100 grams Butter
Cup of dry white wine
3 cloves garlic minced
1 cup whole milk ricotta cheese (250g)
2 teaspoons lemon zest
¾ teaspoon salt
¼ teaspoon ground black pepper
homemade pasta dough (450g)
Instructions
- Boil Yabbies for 30-40 seconds in a large pot of salted water, Remove and put into ice water to stop cooking process
- Break Yabby tails and cook in covered frying pan with lots of butter and some white dry wine for a few minutes till nearly cooked (under cooking is better than over cooking)
- Cool in iced water and peel tails, then dice Yabby meat.
- In a large bowl, stir together the Yabby, garlic, ricotta, lemon zest, salt, and pepper until combined.
- Divide the pasta dough into quarters and lightly dust with all-purpose flour to keep the pasta from sticking as needed. Roll out each half using a pasta roller, beginning on the largest opening, Number 1, and gradually decreasing to the Number 5 setting. (You can also roll this by hand with a rolling pin to 1/16-inch thick.)
- Place one dough sheet on a clean work surface, dollop the yabby mixture in 1 tablespoon portions about 1-inch apart.
- Brush the dough around the filling with water. Top with the other dough sheet and press around the filling to remove air bubbles and seal. Cut into squares or ovals with ravioli cutter
- Place the ravioli on a baking sheet, and refrigerate, uncovered, while continuing.
