Open Prawn Raviolo with a Spiced Tomato and Tarragon Dressing

Handmade pasta squares filled with sautéed king prawns and a spicy tarragon tomato dressing.

Italian Seafood Appetiser Pasta Prawns

Estimated Nutrition

Calories

1422.3

kcal / serving

1422.3 kcal total

Carbs

188.4g

per serving

188.4 g total

Fat

54.4g

per serving

54.4 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

portion

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Ketchup

drop

Worcestershire Sauce

Check for anchovies regarding vegetarian status

drop

Tabasco Sauce

Dairy

piece

Egg Yolk

Free-range

piece

Egg

Free-range

GrainsCereals

250

Plain Flour

NutsSeeds

2.5

Salt

clove

Garlic

Finely chopped

tbsp

Tarragon

Freshly chopped

tbsp

Chervil

Freshly chopped

OilsFats

Olive Oil

For the dough

Olive Oil

For frying

Seafood

piece

King Prawns

Shells removed, de-veined

Method

Pulse pasta ingredients in a food processor until a dough forms.

Knead dough on a floured surface until smooth.

Roll dough through a pasta machine several times until very thin.

Cut the pasta into two 5cm squares.

Boil pasta squares in salted water for 3 minutes and drain.

Sauté prawns and garlic in 15ml of olive oil until cooked.

Heat ketchup, Worcestershire sauce, and Tabasco in a pan.

Stir tarragon and chervil into the sauce.

Layer prawns and sauce between the two pasta squares on a plate.