All recipes
Prawn Ravioli in Basil Cream Sauce

Prawn Ravioli in Basil Cream Sauce

Active time: 80 min
Total time: 90 min
Serves: 4 main
A simple yet sophisticated seafood entree. Can be served as an appetizer as well

Chef's notes

I saw a similar recipe in a magazine years ago and it used cooked shrimp. I find the raw prawn gives it a much better texture and taste. I have prepared the prawns and cheese the day before and refrigerated and added the egg yolk just before making the ravioli. Keep the wontons and the ravioli covered while preparing them. I have made them about 6 hours before serving , covered well and refrigerated. I have also frozen them with success but fresh is better.

Steps

1

Roasting the garlic

Ingredients

  • 1/4 cup peeled garlic
  • 1 Tbsp olive oil
Pre - heat oven to 350F. Toss the garlic and olive oil in a small oven proof dish - cover and roast until garlic begins to brown - about 15 minutes. Allow to cool and mash.
2

Making the filling

Ingredients

  • 1/2 lb raw prawn (after being shelled)
  • 1/3 cup goat or boursin cheese
  • 1 egg yolk
  • 40 (+) wonton wrappers
Cut the prawns in small pieces. Mix cheese, prawns , egg yolk and cooled garlic. Place one teaspoon filling on wonton wrapper - brush 2 side edges with water and fold over to make triangle. Press edges together - you can use the tined edge of a fork to get a good seal and a patterned edge.
3

Making the sauce

Ingredients

  • 1 cup whipping cream
  • 1 shallot, chopped
  • 1/4 cup packed basil leaves
  • salt & pepper to taste
Heat whipping cream and chopped shallot to boiling point. Lower heat and allow to reduce to 3/4 cup - about 7 minutes Cool and transfer to blender. Add basil leaves and S & P and blend.
4

Finishing the Ravioli

Ingredients

  • Basil garnish
Gently reheat the sauce. Bring salted water to a rapid boil in a large pot. Add ravioli and allow to cook about 3 minutes. Carefully remove ravioli to warmed plates. Spoon sauce over top and garnish with fresh basil. ( Depending on your pot size it may be easier to do 2 batches )

2 Comments

  • Dawn T
    Dawn T •
    Made these last night for friends and they were very good. I used black pepper Boursin cheese, which went very nicely. I also just happen to have some fresh pasta sheets, which I used instead of the wonton noodles. I served the ravioli's as an appetizer with a nice white wine...yum...thanks Liz!
    Reply
  • Tum P
    Tum P •
    I made it last night. I like the recipe. The basil sauce came out very nice. It has a silky texture. I used cayenne pepper for a little zing!! lovely! I prefer to serve may be only 2 pieces for the first course . I made the fresh ravioli from semolina . We make it again for friends and family. Thank you for sharing.
    Reply

Leave a comment

Please log in, or join the Rouxbe community to leave a comment.