Shrimp Ravioli with a Portuguese Twist


For the Prawn Stock
All chopped finely
1 large onion
2 medium carrots
2 stalks of celery
Shells from King Prawns
1 large bay leaf
For the Ravioli
500gs of shelled King Prawns
3 cloves of garlic-minced
100gs of unsalted butter
50gs of plain flour
50gs of finely chopped parsley
Fresh pasta-as much as you think you may need
Salt and pepper to taste
For the Sauce (depending on how much you would like)
1 to 2 cups of double cream
1 to 2 cups of freshly chopped parsley
1/2 cup of lemon juice-freshly squeezed
Salt and pepper to taste


Make your stock at least 1 1/2 hours before your ravioli.
De-shell the prawns and add the chopped onion, carrot, and bay leaf to the shells and put in a large pot. Cover with water. Let it come to a boil and then simmer on a low heat for at least 1 hour.
When the stock is ready put it through a sieve it until it runs nice and clear.
Then melt 50gs of butter in a pan and add the garlic. Cook for 30 seconds. Don't let the garlic turn brown or burn.
Add the Prawns/shrimps and cook for 3 minutes, until they turn pink.
Chop the prawns into large chunks and set them aside.
I saved a few of my prawns to use as garnish too.
In the same pan, add the remaining butter and let it melt.Then add the flour and mix it well
Then add gradually add 3 to 4 large spoons of the prawn stock to make a creamy yet thicker than usual roux/sauce.
Add the prawns and parsley and season to taste.
You should end up with a nice, chunky mixture, that sticks really well to the spoon.
Cut the pasta into round shapes. the size is up to you, depending on how big you would like your ravioli to be. Mine were quite large.
Place spoonfuls of the mixture in the middle of the disks. Make sure that the edges are clear.
Moisten the edges with warm water and cover the disk with another disk and seal them together.
Set the ravioli aside and cover them with a slightly dampened cloth while you prepare your sauce.
Fill a pan with boiling water-for the ravioli and season it with salt.
Place your cream in a pan with the parsley and cook for 1 to 2 minutes until the cream starts to thicken.
Place the ravioli in the pan with boiling water and cook for 2 to 3 minutes.
Remove the pan with the cream from the heat and add the lemon.
Place the ravioli in individual dishes, pour over the creamy sauce and garnish with some prawns and parsley.


Homemade Ravioli inspired by a Portuguese Seafood snack


Thursday, April 12, 2012 - 3:40pm


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