Recipe courtesy of John Guinivere

Macadamia Nut and Lobster Ravioli with Curry Sauce

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 50 min
  • Cook: 25 min
  • Yield: 2 to 3 servings
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Ravioli Stuffing:

6 ounces raw lobster meat, chopped

1-ounce macadamia nuts, toasted, chopped

3 to 5 fresh basil leaves, chopped

Pinch ground cumin

1 clove fresh garlic, minced

1 package wonton skins


2 teaspoons butter

2 tablespoons all-purpose flour

1/2 cup white wine

1 teaspoon chopped garlic

2 to 4 teaspoons curry powder

1 cup milk

Pinch granulated chicken bouillon

1/2-ounce honey

Black pepper

Chopped basil, for garnish

Grated Parmesan

Macadamia nuts, roasted for garnish


  1. To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.
  2. To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine, about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.
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