This is the Valentines day carb course. And no, you don't have to spend the whole day making the ravioli ... there are now excellent filled pastas on the market that cook in just a few minutes. Wine? You can sneak a white in here - a full flavoured chardonnay would be delicious with the buttery prawns, or if you must drink sauvignon blanc, find one that's less acrid with a rounder Pouilly Fume style.
Cooked at Nosh by Anthony Joseph.
Ingredients
| 300 g | Crayfish ravioli (Main) |
| 300 g | Raw prawn cutlets |
| 1 Tbsp | Olive oil |
| ½ cup | White wine |
| 75 g | Butter, cold in cubes |
| 1 | Lemon, zested |
| 1 handful | Fresh herbs, dill, chervil, parsley, chives |
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Directions
- Put a large pot of water on to boil, and when it does, cook the ravioli according to the instructions on the packet (probably 3 or 4 minutes). Drain well.
- Meanwhile, heat a pan until very hot. Add the olive oil and the prawns, searing quickly on both sides.
- Season well with salt and pepper and the lemon zest and add the white wine, keeping the heat high so it quickly evaporates. Reduce heat and swirl in the butter so it emulsifies into a glossy sauce rather than melting.
- Toss through the drained ravioli and the chopped herbs and serve in a warmed dish with two forks.
