Description
Pork and prawn ravioli made with wonton wrappers and served in a rich lemon sage butter and chicken stock sauce.
Ingredients
Units Scale
Filling
- 200 g raw prawns, peeled and deveined (100 g blended, 100 g finely chopped)
- 200 g pork mince
- 3 tbsp crème fraîche
- 1 garlic clove, finely grated
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 pack yellow wonton wrappers
- 100 g unsalted butter, cubed
- 3 tbsp concentrated chicken stock
- 15-20 fresh sage leaves
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- freshly grated parmesan, for serving
Instructions
- Blend half the prawns together with half the pork until smooth and sticky.
- Finely chop the remaining prawns and combine with the remaining pork, blended mixture, crème fraîche, garlic, lemon zest, salt, and pepper.
- Cut the wonton wrappers into circles using a cookie cutter and keep them covered with a damp towel.
- Place a rounded teaspoon of filling onto each wrapper. Brush the edges lightly with water, top with another wrapper and press firmly to remove any air pockets. Crimp the edges with a fork.
- Bring a large pot of salted water to a gentle boil and cook the ravioli in batches for about 4 minutes, or until they float and the filling is fully cooked.
- Meanwhile, melt the butter in a large frying pan. Add the sage leaves and cook until the butter turns golden brown.
- Stir in the chicken stock, lemon juice, and lemon zest, allowing the sauce to emulsify for about 30 seconds.
- Gently toss the cooked ravioli through the sauce until evenly coated.
- Serve immediately with crispy sage leaves and a generous grating of Parmesan cheese.