Prawn & Dill Ravioli

I’ve been at a bit of a loss as to recipes ideas recently. While I sprout ideas for desserts and baked treats as if there’s no tomorrow, thinking of savoury meals is a challenge for me and I’m consistently expand my repertoire. Winter called for luxuriously hour-long cooked meals, full of warm and hearty flavours with depth and spice, but with summer fast approaching, all I could think of were salads, salads and more salads! It was with relief when a work colleague came back from her lunch break with a new copy of Bill Granger’s Bill’s Italian, which I pounced on immediately.

This recipe uses the Prawn and Dill Ravioli Filling from the book but I decided not to bother making my own ravioli dough as I lack a cutter and don’t have a pasta machine. My first successful attempt at ravioli had been with the Pumpkin Ravioli, where I used Chinese ready-rolled egg pastry squares instead, and the texture was silky smooth. Being Asian, I always have a pack of these in my fridge at home.

The quantities in the photo will look less to what you have if you’re following the recipe quantities. I only had half the amount of prawns and so this just served two as a light entree-sized dish. Therefore, the original recipe quantity here will serve two as a main, and three to four persons as an entree depending on the generosity of your ravioli-stuffing.

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You will need:

  • 375g raw peeled prawns;
  • 2 tablespoons thickened cream;
  • juice of 1/2 a lemon (plus extra, for the sauce);
  • 2 tablespoons roughly chopped dill (plus extra, for garnish);
  • 12-15 egg pastry sheets (look in the chilled Asian foods section of your supermarket);
  • One egg, lightly beaten;
  • 50g butter, melted;
  • Freshly ground black pepper.

Whiz half of the prawns in a food processor with the cream, until smooth. I couldn’t be bothered to wash another device personally and so just minced the prawns finely before stirring in the cream and the results were excellent.

IMG_0068Finely chop the remaining prawns and mix with the blended prawns, lemon juice and the dill. Season with sea salt and freshly ground black pepper.

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IMG_0072Heat a large saucepan with boiling salted water. Lay out a few squares of the egg pastry and place a tablespoon of the prawn and dill mix into the centre of each. Brush the edges lightly with the egg mixture before carefully placing another square of pastry on top, expelling any air and pinching the sides firmly to seal.

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IMG_0075Drop the ravioli into the boiling water and cook for about 3-4 minutes. Remove with a slotted spoon onto a plate. Drizzle over some melted butter, squeeze over a bit more lemon juice, season with more freshly ground black pepper and a few small sprigs of dill.

IMG_0086Instant Italian gourmet – a dish that’s worthy of a dinner party but yet barely any fuss! 😉 Enjoy the rest of your week, lovelies xx

3 Comments Add yours

  1. Tina @ bitemeshowme says:

    These look scrumptious – love the use of won ton wrappers in place of pasta. Though I’m sure nothing can beat fresh pasta..

  2. Nancy says:

    Wonderful flavor profile – the ravioli sound delicious. Great photos too!

  3. Good tip on the dumpling wrappers – I always have those as well, and am more likely to use them than to make my own pasta!

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