Crab and Prawn Ravioli in Seafood Bisque
60 mins (prep 30, cooking 30)
21 ingredients
4 servings
This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.

Categories:  <-60-mins , pasta,-rice-and-grains , ravioli~tortellini , european , main-dish , seafood , shellfish , shrimp , soups-&-stews , bisques~cream-soups , pasta , crab , time-to-make ,
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Serving Size (365.25 g)
Servings 4
Amount per Serving
Calories 565.41 Calories from Fat 185.22
% Daily Value *
Total Fat 20.58g 126.66%
Saturated Fat 9.58g 191.53%
Trans Fat 0.0g %
Cholesterol 86.03mg 114.7%
Sodium 137.05mg 22.84%
Total Carbohydrate 82.56g 110.08%
Dietary Fiber 12.06 g 192.97%
Sugars 1.7 g %
Protein 18.5g 148.01%
Vitamin A 561.59IU% Vitamin C 1.98mg%
Calcium 85.07mg% Iron 4.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
strong, large eggs, cooked crabmeat, cooked prawns, finely chopped chives, freshly ground black pepper, shells, small onion, tomato puree, fish stock