Lobster and Scallop Ravioli, with Buerre Blanc...

The lovely Tony Fleming kindly gave me the recipe he uses at the Angler restaurant, and it was delicious.  I agreed not to print his recipe in full, so instead I've included a couple of master recipes that are very similar to help you along your way, and I can show you the pics...

Beurre Blanc


2 shallots, finely chopped
60ml/2fl oz white wine vinegar
60ml/2fl oz dry white wine
125g/4½oz cold unsalted butter, cut into small chunks
salt and freshly ground white pepper
fresh chives, finely chopped, to garnish

Preparation method
  • For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. 
  • Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) 
  • Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. 

Lobster Ravioli

300g/10½oz '00' pasta flour, plus extra for dusting
4 free-range eggs
2 x 750g/1lb 10oz cooked lobster
200g/7oz raw shelled king prawns
75ml/3fl oz double cream
salt and freshly ground black pepper
1 small bunch basil
olive oil

Preparation method
  • For the ravioli, place the flour and three of the eggs into a food processor and pulse until it forms small crumbs. Remove the mixture from the food processor and pull together to form a dough. 
  • Knead the dough lightly for 2-3 minutes until it is smooth and elastic then wrap in cling film and place in the fridge for 20 minutes. 
  • Flour the pasta machine and turn it to the lowest (thickest) setting. Feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. 
  • Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time - it helps to cut the pasta into smaller pieces as you work to prevent it drying out. Cover any pasta you are not working on with cling film. Set the pasta aside. Any extra dough can be frozen for use on another occasion. 
  • Cut the lobster in half lengthways and remove all the meat – taking care to keep the claw meat intact. Cut the lobster meat into 1cm/½in thick slices. 
  • Place the prawns and cream into a food processor and blend to a purée, then season with salt and freshly ground black pepper. 
  • Lay a sheet of pasta onto a lightly-floured work surface and place spoonfuls of the prawn mixture at intervals along the sheet, leaving a gap of about 6cm2½in between each pile. Top each pile with a piece of lobster and a basil leaf. 
  • Beat the remaining egg in a small bowl or cup. Brush the pasta around the seafood with the beaten egg. 
  • Top with a second sheet of pasta and press down lightly around the edges of the seafood. Stamp out the ravioli using a circular cutter about 5cm/2in diameter, lay them on a baking tray and cover with cling film until ready to cook. You should have 20 ravioli. 
  • To cook the ravioli, bring a large pan of salted water to the boil and gently lower the ravioli into the pan. Cook for 1-2 minutes until they float to the top of the water then remove with a slotted spoon and drain on kitchen paper. Toss with a little olive oil, salt, and freshly ground black pepper and keep warm. 
The pasta dough, with dill interleaved between the sheets and re-rolled
Lobster and scallop mousse, with chives

Parcelling up the ravioli 
The ravioli(o)
The finished product, served with samphire and a chive beurre blanc