Prawn Ravioli in Seafood Bisque

Preparation 20 mins Cooking 20 mins Serves 6


  • Ravioli: 12 Green prawns (Can use 1 Blue swimmer crab or 1/2 lobster if you are lucky enough to have one)
  • 1 tsp of MasterFoods® Chopped Garlic
  • 1 tsp of MasterFoods Coriander Seeds (ground)
  • 200ml Cream (can use light cream)
  • 1 packet Gow Gee Wrappers (find me in the fridge section of the supermarket)
  • Bisque: 2 tbsp Olive oil
  • Shells and heads from the prawns
  • 1 Onion chopped
  • 1 Carrot chopped
  • 1 clove of Garlic chopped
  • 100ml Dry white wine
  • 50ml Port
  • 50 ml Brandy (can use sherry)
  • 4 Tomatoes, seeded and chopped
  • 2 tsp MasterFoods Thyme Leaves
  • 1 MasterFoods Bay Leaf
  • 500ml Chicken stock
  • 80ml Cream

Cooking Instructions:


  1. Shell the prawns and put the shells in a pan with the olive oil.
  2. Heat until golden, and add onion, carrot and garlic and cook for 3 minutes.
  3. Add alcohol and let reduce by half.
  4. Add tomatoes, thyme, bay leaf and stock and let simmer for 15 minutes.
  5. Run the bisque through a sieve and push down to make sure all the juices are gathered.
  6. Pour back into pan with the cream and reheat to serve.


  1. Process prawn meat, garlic, corainder and cream in a food processer until combined.
  2. Put a small teaspoon of the mix in the middle of the Gow Gee wrappers.
  3. Brush with water and seal with another wrapper (make sure there are no air bubbles!).
  4. Cook by placing in salted boiling water until they float (this will only take a few moments).
  5. Place Ravioli in each of your serving bowls and run the bisque over the top.

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