Yabbie Ravioli with Tomato Coulis from Tony Bilson's Recipe Book by Tony Bilson
The yabbies may simply be poached in a white wine court-bouillon or you may have tails reserved from having made a yabbie coulis or bisque. Melt the mushrooms in the butter and allow to cool. Mix a...
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Ingredients
- 12 shelled and cooked yabbie tails, finely chopped
- Ravioli dough
- 50 g butter
- 12 button mushrooms, finely chopped
- 100 ml sauce béchamel
- 50 ml yabbie coulis
- salt
- pepper
- ½ tsp chopped thyme
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