Preparation time: 30 minutes
Ingredients (serves 4)
- 16 No 2 oysters
- 20g softened butter
- 4 sheets of rice paper
- Pink peppercorns
- Madras curry powder
Open the oysters over a sieve and retain the sieved liquid for later.
Transfer the oysters onto a flat dish and set aside for approximately 10 minutes to allow the oysters to rest.
Carefully soak the rice sheets one by one, and cut into triangles.
Place an oyster on each triangle, and fold in the sides like a samosa.
Set aside in a cool place.
Cooking the oysters
Pour the liquid from the oysters into a pan and taste and season adding either a small quantity of salt or water.
Add the butter, stirring until melted, and then the curry powder, taking care to add only a pinch so as not to mask the salty character of the oysters.
Add water to a flameproof oven dish, and place in an oven until simmering. Remove from the oven and carefully add the ravioli and then pour hot water over to finish off the cooking process.
Place 4 ravioli in a shallow dish and cover with the curried oyster broth, decorate each ravioli with a sprig of dill and a pink peppercorn and serve immediately while the dish is still hot.
Food and wine pairings
To complement the ravioli, we recommend Dourthe Croix des Bouquets AC white Graves. Its fruity, floral flavours will harmonise well with the salty character of the oysters and the exotic curry note.
Top Tips from the Chef
- Choose fleshy oysters, size no. 2 for better texture.
- Use fresh, good quality butter.
- Look out for pre-cut triangular rice paper in the shops.