Prawn ravioli with roasted tomato sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Fresh wonton squares |
| 750 | grams | Small cooked prawns; peeled |
| 1 | Egg white | |
| Juice a 1 lemon | ||
| ½ | teaspoon | Hot chilli sauce; up to 1, up to |
| Salt to taste | ||
| 750 | grams | Ripe roma tomatoes |
| 1 | tablespoon | Extra virgin olive oil |
| 2 | Cloves garlic | |
| Sea salt and freshly ground black pepper | ||
Directions
ROASTED TOMATO SAUCE
1. Place half the prawns in a food processor and add the egg white, lemon juice, chilli sauce and salt. Process until roughly chopped - do not over process to a smooth consistency.
2. Place tea towels on the work bench and set out the wonton squares on top. Allow 3 ravioli per person. Place a teaspoon of the processed mixture in the centre of each square and press a whole prawn on top.
3. Using a pastry brush, lightly brush the edge of the squares with water and cover with another square, pressing firmly to seal. Using a fluted biscuit cutter just a little smaller than the square, cut out a circle and discard the edges. Ravioli can be frozen at this stage if desired.
4. Bring a large pot of water to the boil and add the ravioli. They are cooked when they come to the surface, after about 4 minutes. Remove with a slotted spoon into a large shallow soup plate. Spoon over some of the tomato sauce and garnish with some shaved parmesan.
Roasted Tomato Sauce:
1. Pre-heat oven to 160deg.C. Cut a small slice from the stem end and discard. Cut the tomatoes in half lengthwise and place on a baking sheet.
Sprinkle with oil, garlic, salt and pepper. Roast for about 1¼ hours.
Place tomatoes in the food processor and process until smooth. Pass sauce through a sieve.
Converted by MC_Buster.
Per serving: 145 Calories (kcal); 14g Total Fat; (83% calories from fat); 4g Protein; 2g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.