Ingredients
Method
1.Heat 2 tablespoons of the oil in large saucepan; cook tomato, garlic and 2 tablespoons of the thyme, stirring, 2 minutes. Cover; cook over low heat 5 minutes.
2.Meanwhile, shell and devein prawns; chop prawn meat coarsely. Combine prawn meat in medium bowl with sour cream, rind, 150g of the cheese and remaining thyme.
3.Centre a level tablespoon of the prawn mixture on one wrapper; brush around edges with a little water. Top with another wrapper, press edges together to seal. Repeat with remaining prawn mixture and wrappers; you will have 20 ravioli.
4.Cook ravioli, in two batches, in large saucepan of boiling water, uncovered, until ravioli float to the surface and are cooked through; drain.
5.Divide ravioli among serving plates, top with hot tomato mixture, sprinkle with remaining cheese then drizzle with remaining oil. Top with extra lemon thyme, if desired.
These large, luxurious ravioli with their light tomato sauce make a lovely opener to a dinner party or, served with a fresh green salad, a stylish little lunch.
Note
