These Crab & Shrimp Ravioli are perfect for those times when you want to impress. Zucchini ribbons are used in place of pasta and wrapped around a creamy crab and shrimp filling and then topped with a light lemon tomato sauce.
Cut the ends off of the zucchini and then cut each zucchini in half length wise. Using a vegetable peeler cut very thin slices of zucchini (you can also use a knife for mandoline for this but make sure the slices are very thin).
In a high speed blender or nutribullet combine the cashews, almond milk and garlic and blend until completely smooth.
Cook the the shrimp in oil until pink (approx 4 minutes) once cooked place them on a cutting board and roughly chop them into small pieces.
In a bowl combine the shrimp, crab (or seabass, see notes), parsley, salt and pepper. Start by adding in half of the cashew cream and stir and then add more as needed until the mixture binds together
On a cutting board lay out 3 slices of zucchini, overlapping in the centre to form a star. Place approximately 1 1/2 tbsp of the filling in the center of the strips where they overlap and then fold each slice of the zucchini overtop to cover. Place seam side down on a baking sheet and repeat with the remaining zucchini strips, it should make 8-10 ravioli. Bake the ravioli for 20 minutes until the zucchini wrappings become tender.
Lemon Tomato Sauce
Melt the ghee in a skillet on medium heat, add the garlic and cook for 1 minute before adding in the chopped tomatoes. Leave to simmer for 5 mins before adding in the lemon zest and juice and continue to simmer for another 10 minutes.
Once the ravioli are done baking, top with the lemon tomato sauce and a sprinkle of fresh basil.
*The crab or prawns can be substituted for seabass to make seabass and crab ravioli or seabass and shrimp ravioli to do this:
Place 4 fillets seabass (approx 1lb) on a baking sheet, top with 2 tsp olive oil, salt and pepper and bake in the oven for 12 minutes at 350F (175C)
After 12 minutes of baking, remove the seabass from the skin and place it into a bowl. Use a fork to break the fish up into flakes.