Shrimp, Scallop and Leek Ravioli

Ingredients

• 100 g Bamboo shoots (cut into very small tubes, boiled 10 min then drained)
• 150 g Leek (white part only, chopped)
• 1 unité Onion (medium, chopped)
• 2 unités Garlic cloves (finely chopped)
• 200 g peeled pink shrimp (raw, cut into pieces)
• 300 g Scallops (thawed, shelled)
• 150 g Fresh cream (full-fat)
• 25 g Butter (unsalted)
• 45 ml Sunflower oil (2 tbsp for the filling + 1 tbsp for the dough)
• 0.5 c. à café Five-spice powder (Asian spice blend)
• 0.5 c. à café Salt (for the filling)
• 0.25 c. à café Ground pepper
• 15 ml Light soy sauce (1 tbsp)
• 15 g Bread crumbs (2 tbsp)
• 220 g Wheat starch (often called "whistorch")
• 130 g Tapioca starch
• 50 g Potato starch
• 0.5 c. à café Salt (for the dough)
• 450 ml Boiling water (very hot water, not cold)

Instructions

1. Prepare the vegetables and seafood

   Cut the bamboo shoots into very small tubes, boil them for 10 minutes then drain. Chop the leek (150 g), the onion, the garlic and cut the pink shrimp into pieces.

   Time: PT12M

2. Cook the filling

   In a medium‑heat pan, melt 25 g butter with 2 tbsp sunflower oil. Add the chopped garlic and sauté for 30 seconds without letting it brown. Add the onion and sauté for 2 minutes. Stir in the leek, bamboo, ½ tsp salt, ¼ tsp pepper, five‑spice powder and 1 tbsp light soy sauce, mix for 2 minutes. Add 150 g fresh cream, lower the heat, stir until it melts. Remove from heat, add the thawed scallops, shrimp, 2 tbsp bread crumbs and mix well.

   Time: PT9M

   Temperature: feu moyen

3. Prepare the ravioli dough

   In a large bowl, combine 220 g wheat starch, 130 g tapioca starch, 50 g potato starch and ½ tsp salt. Pour 450 ml boiling water while stirring immediately until fully absorbed, then add 1 tbsp sunflower oil. Knead the dough by hand for 5 minutes until it is supple and smooth.

   Time: PT10M

4. Divide and rest the dough

   Divide the dough into four equal portions, shape into balls, wrap each ball in plastic wrap and let rest for 5 minutes to prevent drying.

   Time: PT5M

5. Shape the ravioli

   Take a dough ball, roll it into a long rope then cut into 10 pieces. Flatten each piece into a disc about 10 cm in diameter. Place 1 tsp filling in the center, lightly moisten the edges, fold to form a half‑moon and press firmly to seal. Repeat until you have 40 ravioli. You can make smaller discs (8 cm) for bite‑size pieces.

   Time: PT15M

6. Steaming

   Place the ravioli in the steamer basket lined with perforated parchment paper, making sure they do not touch. Cover and steam over high heat for 7 minutes.

   Time: PT7M

   Temperature: feu fort

7. Serving

   Serve the ravioli hot, plain or with a drizzle of hot sauce to taste.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

20 g

Carbohydrates

70 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Bamboo shoots: shiitake mushrooms, green beans
• Instead of Leek: celeriac, green onion
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of peeled pink shrimp: frozen shrimp, gambas
• Instead of Scallops: canned scallops
• Instead of Fresh cream: mascarpone, thick Greek yogurt
• Instead of Butter: margarine
• Instead of Sunflower oil: neutral vegetable oil
• Instead of Five-spice powder: Chinese five spice
• Instead of Light soy sauce: tamari
• Instead of Bread crumbs: panko
• Instead of Wheat starch: rice flour
• Instead of Tapioca starch: tapioca flour
• Instead of Potato starch: potato flour

Equipment Needed

• Chef's knife
• Cutting board
• Saucepan
• Frying pan
• Mixing bowl
• Wooden spatula
• Whisk or hand mixer
• Rolling pin
• Cutting knife or round cutter (≈10 cm)
• Steamer basket
• Parchment paper
• Plastic wrap or plastic bag
• Kitchen scale

Critical Steps — Do Not Skip

• Prepare the vegetables and seafood
• Cook the filling
• Prepare the ravioli dough
• Shape the ravioli
• Steaming

Chef Tips from the Video

• Pierce the parchment paper before placing it in the basket to prevent it from puffing up.
• Use a small teaspoon to portion the filling for uniformly sized ravioli.
• After cooking, let the ravioli rest for 1 minute before transferring to the plate to avoid tearing.

Troubleshooting

Storage

Refrigerator: Store cooked ravioli in an airtight container for up to 2 days.

Freezer: Uncooked ravioli freeze for 1 month. Thaw in the refrigerator before steaming.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated; it lasts 24 hours.
• The dough can be made ahead, wrapped in plastic wrap and refrigerated for 12 hours.
• Ravioli can be steamed then reheated in a pan with a little oil.