with Seafood Broth

Georgie and Alicia's Prawn & Shiitake Ravioli

Prep time: 1½ hours
Cook time: 1 hour 15 mins
Serves: 6


Coriander leaves and fried shallots, to garnish

Seafood Broth

1 tbs peanut oil

2 carrots, chopped

2 celery stalks, chopped

1 tbs shrimp paste

2 star anise 

1 cardamom pod

1 cinnamon quill

400g fish bones and heads 


200g ‘00’ pasta flour, plus extra, to dust

½ tsp salt

2 eggs

Ravioli Filling

12 dried shiitake mushrooms, soaked in warm water for 10 minutes

1 raw lobster, tail flesh removed, heads and shells reserved 

12 green prawns, peeled, deveined, heads and shells reserved 

275g can water chestnuts, drained, finely chopped

3cm-piece ginger, finely chopped

2 tsp sesame oil


1. To make broth, heat oil in a large pressure cooker. Add remaining ingredients with reserved seafood heads and shells, except fish bones, and cook, stirring, until seafood shells turn orange. Add 2.5L (10 cups) water and fish bones and heads. Secure lid and bring to pressure. Reduce heat and cook over low heat for 1½ hours or until flavoursome. Strain through fine sieve.

2. To make pasta, pulse flour and salt in a food processor to combine. Add eggs and process until a crumbly dough forms.

3. Turn out onto a lightly floured work surface and knead for 5 minutes or until dough is smooth and elastic. Stand, covered, for 20 minutes to rest. 

4. To make filling, drain mushrooms and discard stems. Finely chop caps and place in a bowl. Chop lobster tail and prawn flesh into 1cm pieces, then add to mushrooms with remaining ingredients. 

5. Divide dough into 4 and keep covered. Using a rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time and dusting with flour between rolls, until you reach the thinnest setting. Repeat with remaining dough. 

6. Lay one sheet of pasta on the bench. Place heaped teaspoons of filling at 5cm intervals, in two rows, on the sheet leaving a 2cm border around edges. Lightly brush around filling with water and top with a second pasta sheet. Gently press around filling to remove any air bubbles. Press edges to seal. Cut between the filling to make 5cm-square ravioli. Transfer ravioli to an oven tray lined with floured non-stick baking paper. Repeat to make 28-30 ravioli.

7. Bring broth to the boil in a large saucepan. Add ravioli, in batches, and cook for 3-4 minutes or until tender.

8. Divide ravioli and broth among serving bowls and top with coriander and shallots to serve.