This week, I am sharing with you a recipe from Australian Bay Lobster, which has been designed to go with Woodland Valley Farms’ Lobster and King Prawn Raviolo – this sounds delicious! Enjoy… 


  • 1 x 400gm Pack ABLP x Pasta’bah Bay Lobster & King Prawn Raviolo (Woodland Valley Farm) 
  • 90ml Thickened Cream (Nimbin Valley Dairy or Cheeses Loves You) 
  • 90gm Butter (Nimbin Valley Dairy or Cheeses Loves You) 
  • 4 Cloves Garlic (Sylva Lining Organics) 
  • 3 tbsp Baby Capers 
  • 3 tbsp Finely Chopped Parsley (Summit Organics) 
  • Black Pepper 
  • ½ Lemon – Zest & Juice 
  • 50gms Danish Feta (Nimbin Valley Dairy or Cheeses Loves You) 
  • Crushed & Toasted Hazelnuts (you could use Tweed River pecans instead from Byron Spice Palace) 
  • Parsley Leaves (Summit Organics) 


  • Step 1: Bring a pot of salted water to the boil. Boil the raviolo for 6-8minutes. Drain the water and set the raviolo aside. 
  • Step 2: In a shallow pan, melt the butter then when just starting to bubble, add the garlic and capers. Fry on a low-medium heat until bubbling and golden brown. Incorporate the parsley, the zest of ¼ lemon and a good squeeze of lemon juice. Add the cream and reduce the heat until it all comes together. Season with salt and pepper then add the raviolo. Toss through the sauce and serve immediately. 
  • Step 3: Garnish with crushed, toasted hazelnuts, crumbled feta and parsley leaves. Finish with a squeeze of lemon and cracked pepper. 

*Recipe and photo credit –