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Prawn Ravioli
Soft ravioli filled with prawns and cheese, served in a rich buttery wine sauce. A cozy, elegant meal for a night in.
Ingredients
Extra virgin olive oil
1 tablespoon salted butter
3 cloves of garlic, minced
Saffron
¾ cup of dry white wine
½ cup seafood stock
For the Ravioli:
Ricotta cheese
12 ounces cooked prawn meat, finely chopped
Salted butter
3 cloves of garlic, minced
¾ teaspoon salt
2 teaspoons white wine
Chopped chives
Fresh pasta dough sheets
For Garnish:
Shaved black winter truffles
Fresh lemon juice
Chopped chives
18 sautéed prawns
Drizzle of Sabatino Black truffle oil
Method
- Prepare the Sauce: Heat olive oil and butter in a saucepan over medium heat. Sauté garlic until fragrant, then add white wine, seafood stock, and saffron. Let simmer until slightly reduced.
- Make the Filling: Lightly chop the prawn meat, then sauté it with butter, garlic salt, and white wine until the liquid reduces. Stir in chives and ricotta cheese, then set aside.
- Assemble the Ravioli: Divide and roll out the dough into two equal sheets, about 1/6 inch thick. Spoon 1 teaspoon of the filling onto one sheet, spacing portions about 1 inch apart. Lightly brush water or egg wash around each filling mound, then place the second sheet of dough on top. Gently press around each mound to remove air pockets. Cut ravioli into squares using a sharp knife or ravioli cutter.
- Sauté The Prawns: In a hot pan sauté the prawns in butter and garlic until they turn pink (about 5 minutes)
- Cook the Ravioli: Boil in salted water for 2–4 minutes, or until they float to the top. Drain.
- Serve: Plate the ravioli, add sautéed prawns, spoon the sauce over the top, and garnish with chopped chives, a squeeze of lemon juice or zest, a drizzle of Sabatino Black Truffle Oil, and fresh shaved truffles.
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