Recipe

Prawn ravioli with mint and pea puree

Bring a burst of colour and light, fresh flavour to your dinner party table with this prawn ravioli and mint and pea puree. There will be some fancy finger work involved but just look at this delightful result.

  • 55 mins cooking
  • Serves 4
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Ingredients

Prawn ravioli with mint and pea puree
  • 1 1/4 cup (310ml) chicken stock
  • 2 1/2 cup (300g) frozen peas
  • 1/2 cup loosely packed fresh mint leaves
  • 40 gram butter
  • 1 clove garlic, crushed
  • 1 kilogram uncooked medium king prawns
  • 1 egg white
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoon lemon juice
  • 1 long green chilli, chopped finely
  • 40 wonton wrappers
  • 1/4 cup (30g) frozen peas, extra

Method

Prawn ravioli with mint and pea puree
  • 1
    Bring stock to a boil in medium saucepan. Add peas, mint and butter; return to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until peas are soft. Cool 10 minutes; blend or process with garlic until smooth.
  • 2
    Meanwhile, shell and devein prawns; chop half of the prawns coarsely. Blend or process remaining whole prawns with egg white, sauce and half of the juice until mixture is almost smooth. Combine prawn mixture with chopped prawn and chilli in large bowl.
  • 3
    Centre 1 level tablespoon of the prawn mixture on one wrapper; brush around edges with water. Top with another wrapper; press edges together to seal. Repeat with remaining prawn mixture and wrappers to make 20 ravioli. Cook ravioli, in batches, in large saucepan of boiling water, uncovered, until ravioli float to the surface and are cooked.
  • 4
    Meanwhile, return pea puree to same medium saucepan, add extra peas and remaining juice; stir over heat until peas are just tender.
  • 5
    Divide drained ravioli among serving bowls; top with pea puree.

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