All the familiar and comforting ingredients from your favourite chowders come together to to form the perfect storm of flavours in this dish. Smokey and salty bacon, sweet corn, delicate leeks are worked into a velvety smooth cream sauce that so lovingly wrap themselves around lobster and shrimp filled ravioli.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
350 g
Seafood Ravioli
(Contains Lobster, Milk, Oats, Shrimp, Wheat, Clams, Egg May contain Cod, Pollock, Salmon, Scallops, Tuna)
100 g
Bacon Strips
113 g
Corn Kernels
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
7 g
Chives
237 mL
Cream
(Contains Milk)
8 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
0.13 tsp
Salt*
2 tsp
Oil*
2 tbsp
Unsalted Butter*
0.13 tsp
Pepper*
Heya Becca! please confirm that the garlic cooked within the same time range as the panko it should not be burned before the panko gets toasted.
Hey Becca, Is the water boiled by this point? please comment on your experience here with the sauce simmering and the ravioli cooking at the same time. Does it feel too hectic?
Becca, please comment on sauce consistency. Is there any pooling? (CX love this!) or is it too runny and should be simmered for longer?