
Prawn ravioli

by:




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
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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)
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
preparation

comments