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Vanilla scented scallop ravioli with a saffron lemon sauce

Andrew Spear, 24 years old, Auckland

Vanilla scented scallop ravioli with a saffron lemon sauce

2 cups 00 flour
2 eggs
3 egg yolks
16 fresh scallops, finely diced 
1/2 vanilla bean
3 tbs ricotta
Saffron lemon sauce
4 shallots, finely diced
2 garlic cloves, finely diced
ý lemon, rind and juiced
1 cup white wine
2 tbs fresh thyme, leaves
250mls Anchor cream
Pinch saffron
30g Mainland butter
1 red capsicum, roasted and sliced, to serve
Chopped flat leaf parsley, to serve

1 For the pasta, pile the flour on a clean, flat surface, make a well in the centre, place eggs and egg yolks in the well with a pinch of salt, using clean hands combine the ingredients to form a dough, knead until a soft smooth dough is formed. Cover in cling wrap and set aside in the fridge for 30 minutes to rest.

2 For the filling, place the scallops, scraped vanilla bean and ricotta in a bowl and mix to combine. Season.

3 Cut the pasta dough in half and pass through a pasta machine, starting with the thickest setting and finishing with the finest, folding the pasta sheets in half each time. Repeat with remaining half pasta dough. Lay the thin pasta sheets on a clean, flat, floured surface, using a cookie cutter cut rounds from the pasta. Brush the rounds with egg and top with a heaped spoon of the filling, place a pasta round on top and using fingers press sides together to seal, pressing out all air. Repeat with remaining pasta and filling.

4 For the saffron lemon sauce, Heat an oiled frying pan over a medium heat, sauté the shallots and garlic until soft, add the lemon rind, wine and thyme and allow the mixture to simmer and reduce until the wine has almost evaporated. Add the cream and saffron and continue to reduce until sauce is thick. Strain the sauce through a sieve into a jug and season with salt and pepper. Pour the sauce into a clean frying pan and place over a medium heat, add the butter and whisk into the sauce until smooth and glossy. Stir in the lemon juice.

5 Bring a saucepan of salted water to the boil, cook the ravioli in batches for 3-5 minutes or until cooked, remove using a slotted spoon.

6 Place 4 ravioli in a serving plate, spoon over the sauce and top with sliced capsicum and parsley to serve.

Please note - This recipe is untested in the MasterChef kitchen.