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Mushroom Ravioli With Prawns

Halburt's picture
"This is a sinfully rich pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce."
Ingredients
  Prawns 20 Large (peeled and deveined)
  Prepared fresh cheese ravioli 12 Ounce
  Portobello mushrooms 7 Large, sliced
  Garlic 3 Clove (15 gm), minced
  Capers 3 Tablespoon
  Butter 3⁄8 Cup (6 tbs)
  White wine 5 Ounce
  Olive oil 2 Tablespoon
  Freshly ground black pepper To Taste
  Grated parmesan cheese 2 Tablespoon
  Lemon 1⁄2 , juiced
Directions

1. Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.

2. In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns, and bring to a boil.

3. Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.

4. To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Crispy
Method: 
Stir Fried
Occasion: 
Christmas, Wedding
Interest: 
Holiday, Kids, Gourmet, Party
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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Average: 3.4 (13 votes)