Prawn Ravioli

Name: Prawn Ravioli (Ravioli di Gamberoni)
Yield: Serves 4
Cuisine: Italian
Ingredients: 450 g (1 lb) Basic Pasta Dough; 2 tbsp coarsely chopped fresh chives to garnish; salt and pepper to taste; salt and pepper to taste; 200 g (7 oz) giant prawns; 1 tsp chopped fresh chives; 4 tbsp freshly grated Parmesan; 1 tbsp finely chopped fresh flat-leaf parsley; 40 g (1½ oz) butter; 1 sachet powdered saffron; 50 ml (2 fl oz) prawn cooking water; 2 large egg yolks

Ravioli di Gamberoni

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Although ravioli can be made with almost any kind of fish, the best results are generally obtained with delicately flavoured, firm-fleshed fish. Likewise the accompanying sauce should be neither too rich nor too thick.’

Ingredients

450 g (1 lb) Basic Pasta Dough
2 tbsp coarsely chopped <

Europe
Italy
Starter
Fish course
Pescatarian
Mediterranean
Pasta

Method

Cook the prawns in 200ml (7 fl oz) water, which you should keep for the sauce. When cooked, about 5-6 minutes, peel the prawns and blend the flesh together with the other filling ingredients and some salt and pepper for about 10 seconds, or until they are only roughly puréed.

In the meantime, prepare the pasta dough and roll it out into thin sheets of equal size. Place on the pasta shee