12 blue yabbies, in shell, stunned in the freezer for 10 minutes
1 lemon
200g unsalted butter
1 small bunch fresh sage, leaves picked and chopped
2 tomatoes, diced
1 small bunch chives, chopped (optional)
mini croutons (optional)
Instructions
Melt butter in a small saucepan over medium heat. Add eschalots and gently sweat until soft, remove from pan. When cool add the spinach and ricotta. Mix together gently so the ricotta doesn’t break down too much. Season well with salt and pepper.
Lay out half the gyoza wrappers and brush edges with half the egg white. Spoon a tablespoon of the ricotta mixture onto each gyoza wrapper and then fold in half to form a mezzaluna or half-moon shape. Seal well, expelling all air and repeat with remaining gyoza, egg white and ricotta mixture. Store on a dry tray until needed.
For the yabbies’: In a large saucepan, bring two litres of fish stock or salted water to the boil then reduce heat to a simmer. Poach the yabbies’ for four minutes or until their colour has turned red and tails spring back when pressed. Peel yabbies’ and sprinkle flesh with juice of half the lemon and a pinch of salt.
Bring another large saucepan of water to the boil. Reduce heat to a simmer and add the raviolis, a few at a time. Boil for 3 minutes or until cooked through.
To make the beurre noisette: heat the butter in a stainless steel pan until it is a nut brown colour. Add the chopped sage, juice of remaining half of lemon and remove from the heat.
To serve: place the ravioli in a bowl, top with yabbie tails, diced tomatoes, drizzle with beurre noisette and sprinkle with croutons and chives, if using.
Notes
Lyndey’s Note: Australian measurements 1 tablespoon = 20ml are used throughout.
