Crab and Prawn Ravioli with N’duja Bisque

“Mild Summer. Spicy Aftertaste.” - Inspired by a heated conversation and the need for comfort.

Story behind the recipe.

Mild Summer. Spicy Aftertaste.

It was a mild summer day - the kind that drifts by quietly, giving your thoughts too much space. I had an appointment at the mental health clinic, and as usual, anxiety arrived long before I did.

When I got there, I was surprised to find two women waiting for me instead of the usual one. One of them I’d never seen before. That subtle shift – unexpected, unexplained – threw me off balance. What followed was a conversation where I felt small, overlooked, and quietly dismissed.

But then something unexpected happened. I spoke up. A sudden rush of clarity and confidence pushed through the fog, and I challenged what was being said. The room shifted. We debated firmly, heatedly. Eventually, they compromised. Not out of empathy, but because what I asked for was pragmatic and fair.

As the tension drained, I turned to the window. Outside, a health worker stood chain smoking; one cigarette was lit before the last had finished. It was a surreal image. The literal and symbolic contradiction of care and damage. The healthcare system, captured in one moment.

I walked out and cried. I’ve left appointments before feeling conflicted, but never this hollow.

And then, in the quiet that followed, I did what I often do to feel grounded—I thought about food. I started building a recipe, one that could hold all the emotions of the day.

Spice, for the fire in the argument.

Smoke, for the irony outside that window.

Softness, because I needed comfort.

Seafood, because it always reminds me to breathe.

That’s how this week’s dish came to be:

Crab & Prawn Ravioli with N’duja Bisque and Smoked Cream

Elegant plate of gourmet seafood dish with shrimp, green beans, dollops of sauces, microgreens, and herbs on a white ceramic plate.

Ingredients.

Pasta Dough

  • 200g 00 Flour

  • 2 Egg Yolks

  • 1 Whole Egg

  • ½ tsp Olive Oil

  • Pinch of Fine Sea Salt

Ravioli Filling

  • 100g White Crab Meat

  • 80g Raw Prawns, finely chopped

  • 1½ tbsp Mascarpone

  • ½ tsp Lemon Zest

  • 1 tsp Finely Chopped Chives and Parsley

  • ¼ tsp Smoked Paprika

  • ¼ tsp Fish Sauce (optional)

  • Salt and Freshly Ground Black Pepper, to taste

N’duja Bisque

  • Shells from ~300g Raw Prawns or Crab

  • 1 Shallot, finely chopped

  • 1 Garlic Clove, smashed

  • ½ Bulb Fennel, thinly sliced

  • 1 tbsp Tomato Purée

  • ½ tsp Smoked Paprika

  • 1 tbsp Olive Oil

  • 30ml Brandy (Optional - but adds depth)

  • 60ml Dry White Wine

  • 350ml Fish Stock (Stockpot works better)

  • 2 tbsp N’duja

  • 50ml Double Cream

  • 30g Cold Unsalted Butter, cubed

  • Salt, to taste

  • Optional: Squeeze of Lemon Juice

Smoked Mascarpone Cream

  • 100ml Double Cream

  • 1 tbsp Mascarpone

  • 1 Clove Smoked or Black Garlic, crushed to a paste

  • ¼ tsp Lemon Zest

  • Pinch of Salt

  • Optional: Pinch of Smoked Paprika

Seared Scallops

  • 6 to 8 Patagonian Scallops, patted dry

  • 1 tbsp Olive Oil

  • 10g Unsalted Butter

  • Salt and Pepper to Season

Buttered King Prawns

  • 2–4 King Prawns, peeled (tail-on, deveined)

  • 30g Unsalted Butter

  • 1 Garlic Clove, sliced (optional)

  • Squeeze of Lemon Juice

  • Pinch of Salt

Garnish

  • Fennel Fronds

  • Micro Herbs (Parsley, or Micro Basil)

  • Optional: Scotch Bonnet Oil (2 tbsp Olive Oil infused with ½ sliced Scotch Bonnet)

Method.

1. Make the Pasta Dough

Combine the flour and salt. Make a well in the centre, add the egg yolks, whole egg, and olive oil.
Mix with a fork, then knead on a floured surface for 8–10 minutes until smooth.
Wrap and rest for 30–60 minutes.

2. Prepare the Filling

Combine all filling ingredients in a bowl. Mix gently and chill.

3. Shape the Ravioli

Roll out the dough thinly. Spoon the filling onto a sheet, top with another, seal, and cut.
Dust with semolina and refrigerate until ready to cook.

4. Make the N’duja Bisque

Roast the shells in olive oil, then remove.
Sauté the shallot, garlic, fennel, tomato purée, and paprika.
Deglaze with brandy (flambé if desired), then add wine and reduce.
Add shells and stock. Simmer for 30 minutes.
Blend, strain, return to pan. Whisk in n’duja, cream, and cold butter. Season to taste.

5. Make the Smoked Mascarpone Cream

With the back of a sharp knife, crush the smoked garlic clove into a fine paste.

Gently warm the cream. Stir in mascarpone until smooth.
Add garlic paste, lemon zest, and paprika. Infuse gently.
Strain for a silky texture (optional).

6. Sear the Scallops

Heat oil until hot. Season the scallops and sear for 1–2 minutes per side.
Add butter to baste. Rest briefly before serving.

7. Poach the King Prawns

Melt the butter with garlic. Gently poach prawns until pink.
Finish with lemon juice and season lightly.

8. Make Scotch Bonnet Oil (Optional)

Warm olive oil and add sliced Scotch Bonnet.
Infuse off heat for 5–10 minutes. Strain and cool.

9. Assemble & Plate

Cook the ravioli in salted water for 2–3 minutes.
Spoon bisque onto the base of the plate.
Place ravioli slightly offset. Add the seared scallop and buttered prawn.
Dot with smoked mascarpone cream.
Garnish with shaved fennel, micro herbs, and lemon oil.
Add a drop of Scotch Bonnet oil for extra heat if desired.

Gourmet seafood dish with shrimp, green beans, potatoes, sauce, and microgreens on a white ceramic plate.

What could I have this with?

For a dish like this, I’d recommend a light, slightly sweet wine — a chilled Riesling cuts through the richness and complements the spice.

Alternatively… a glass of water…. or milk. Because, well, it might get a little hot!

Make it stand out.