Name: King Prawn and Goat’s Cheese Tortellini
Yield: Serves six
Cuisine: Spanish
Ingredients: ½ cup raisins, soaked in hot English Breakfast tea; ¼ cup pinenuts, roasted until golden brown; 12 large Yamba king prawns, or any large wild king prawn, peeled and deveined; 150 g fresh goat’s ricotta; 150 g hard (baker’s) flour; 350 g potatoes, unpeeled (kipflers, bintjes, pink-eye and King Edwards are best); ½ cup freshly grated Parmesan; 200 g unsalted butter; sea salt and freshly ground pepper; lemon juice

Preparation info

Serves
six

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

One chef who has been with me at Rockpool since 1991 is Michael McEnearney, who came in during the second year of his apprenticeship. He has spent time in each section of the kitchen and is now the sous chef who runs the Rockpool team on any given day, a great achievement at twenty-three. I have watched him grow up as a person, and along the way develop into a very fine cook with great pride. He has a very bright future ahead of him.

A few years ago when Michael was