Back
Prawn Ravioli
Recipe by Julie Goodwin
This fancy take on ravioli will be a hit with prawn lovers.
- Steps
- Ingredients
Steps
- For the ravioli dough, place the flour into the bowl of an electric mixer fitted with a dough hook. Start the mixer on the lowest speed. Add eggs to the bowl and mix on medium speed until a dough comes together, adding 1-2 teaspoons water if needed. Knead the dough for 5 minutes, until the dough is very firm. Wrap in cling film and set aside to rest at room temperature for about 15-20 minutes.
- While the pasta dough is resting, toast 4 star anise in a pan until fragrant. Process in a spice grinder then pass through a sieve into a food processor. Add 8 of the peeled prawns, zest of 1 lemon and 3 cloves garlic. Whisk the egg white until frothy and add to the food processor along with 20ml cream. Process until well combined. Set aside.
- For the bisque, place the prawn heads and shells in a frypan with a splash of olive oil and fry until golden and very fragrant. Add another splash of oil, along with the remaining garlic, 3 strips lemon peel and remaining 4 star anise. Fry for a further minute then add 3 cups of water. Boil until liquid reduced to a syrupy consistency and strain through a muslin cloth lined sieve into a clean pan. Add the remaining 90ml cream, half of the butter, juice of 1 ½ lemons, remaining lemon peel and salt and pepper, to taste. Stir until combined. Remove from the heat and cover with a lid.
- Bring a large saucepan of salted water to the boil.
- Cut the pasta dough into halves and work with one piece at a time. Starting at the thickest setting of a pasta machine, pass the pieces of dough through each setting twice until it is the desired thickness, thin enough to just see your hand through. Fold the length of dough over on itself, so once turned 90o, it is the width of the pasta roller. Pass through from the thickest setting again and repeat the entire process one more time. Lay the pasta on a lightly floured bench ready to fill.
- Using a 9cm cookie cutter, mark 12 circles on 1 sheet of dough. Place 1 tablespoon of filling in the centre of each circle. Lightly wet the dough around the filling. Carefully lay the second sheet of dough over top and starting at one end, press the top layer of pasta to seal around the filling, pressing out air as you go. Cut the ravioli using the cookie cutter. Use a small rolling pin to thin out the double thick edges of the ravioli and tidy them up with a knife or the cutter.
- Cook the ravioli, in batches, until al dente, about 3 minutes. Remove from the water and place onto a warm plate.
- In the meantime, cut the remaining prawns into chunks and toss in a hot pan with a little olive oil and the remaining butter until barely cooked. Finish with remaining lemon juice and salt.
- To assemble, spoon little sauce into each bowl. Top with 3 ravioli, finish off with more sauce, prawn chunks and a slice of lemon.
