Macadamia Nut and Lobster Ravioli with Curry Sauce

Name: Macadamia Nut and Lobster Ravioli with Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Place 1 wonton skin on a flat surface.
3
Moisten the edges with a little water.
4
Place about 2 teaspoons of the stuffing in the center of the wonton.
5
Top with another wonton and press the edges to seal.
6
Repeat with the remaining ingredients.
7
Bring a large pot of salted water to a boil.
8
Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.
9
To make the sauce, in a nonstick pan, add the butter and melt.
10
Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes.
11
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.
12
Add the milk slowly.
13
Use chicken bouillon as your salt and sweeten with honey to your liking.
14
After the sauce is nice and thick, add ravioli.
15
Season with black pepper.
16
Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 ounces raw lobster meat, chopped, 1 -ounce macadamia nuts, toasted, chopped, 3 to 5 fresh basil leaves, chopped, Pinch ground cumin, and more.

Yes, Macadamia Nut and Lobster Ravioli with Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!