Prawn ravioli

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by: Maria Bella






It is best to use fresh prawns — you need big tiger prawns — but you can use ones that have been previously frozen. They must be very cold and dry before they go into the food processors, otherwise the action of the motor will warm them up and they will start to cook, and if they are too wet the mixture will be too watery, so when you add the cream it will split. The mussels in this dish just flavor the sauce, you don't actually eat them — but you can keep them, mix them with some parsley and serve them before the ravioli, as a small antipasto.




ingredients

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serves: 4

1 tablespoon parsley leaves

14 ounces peeled tiger prawns (cold and dry)

4 extra prawns (cut into 3, for garnish) (optional)

1/4 cup cooked spinach

1/2 teaspoon paprika

2 tablespoons heavy cream

1 recipe quantity of fresh egg pasta dough

1 egg (beaten, to brush on the pasta)

8 leaves basil

1 teaspoon salt

For the sauce:

2 cloves garlic (finely chopped)

6 1/2 tablespoon extra virgin olive oil

1 1/4 pounds fresh mussels (cleaned carefully in salty water)

1 wineglass of white wine

1 tablespoon tomato passata

zucchini blossoms (slice any attached fruit fine)(optional)

Nutrition Facts
Prawn ravioli

Servings Per Recipe: 4

Amount per Serving

Calories: 649

  • Total Fat: 31.4 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 280.5 mg
  • Sodium: 1806.7 mg
  • Total Carbs: 44.7 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 0.7 g
  • Protein: 41.4 g
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preparation

1.  Chop the garlic for the sauce arid mix with 2 teaspoons of olive oil. When you are ready to start, lift out the garlic and set aside.

2.  Put the parsley into a food processor and process until chopped, then quickly add the prawns, process again and add the reserved garlic-infused oil, followed by the spinach, paprika and salt. Finally, while the motor is still running, slowly add the cream. The whole process shouldn't take more than 2 minutes, so that you don't start to "cook" the prawns with the heat from the motor. Put the mixture into a container and keep in the fridge until ready to use.

3.  To make the sauce, put another tablespoon of the olive oil into a saucepan and add the reserved garlic. Cook for a few minutes, without allowing it to color, then add the mussels and cover with a lid. Cook for a couple of minutes, then add the white wine and cook for a further minute or two, to let the alcohol evaporate. Take off the heat and keep on the side —— that way, if there is any trace of sand left from the mussels, it will sink to the bottom.

4.  Make the pasta dough and roll through the machine. Make the ravioli. Lift the mussels out of their pan, trying not to disturb the cooking liquid too much (if you like, sprinkle them with a handful of chopped parsley and serve before the ravioli). Tilt the pan slightly and carefully spoon out the liquid, making sure you don't scoop up any of the gritty sediment.

5.  Bring a large pan of water to the boil, salt it, and cook the ravioli for 2 to 3 minutes.

6.  While the ravioli are cooking, put the mussel liquid into a large sauté pan (better still, divide it between two pans) , add the tomato passata and warm slowly. Add the extra prawns and zucchini blossoms (if using). Add the rest of the olive oil and let that warm through.

7.  Drain the ravioli using a slotted spoon or a skimmer and transfer to the pan or pans containing the mussel liquid and tomato. Toss gently for a minute or so.

8.  Tear the basil leaves, add to the pan or pans arid serve (if you feel the sauce is too soupy) arrange the ravioli on your plates, then quickly turn up the heat under the pan or pans arid reduce the sauce a little).

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