Fonterra Food Services
Prawn Ravioli with Bottarga Butter Sauce
Ingredients
375g plain flour
2g salt
4 eggs
16 green prawns
36g parsley, chopped
1 fennel, chopped
½ lemon
1 tspn truffle oil
salt and pepper, to taste
1 egg yolk
100g Western Star Unsalted Butter
5g garlic
12g salmon roe
75g trussed cherry tomatoes
Western Star Unsalted Butter
Method
Dough :
Place flour and a pinch of salt into a robo coupe. Add the four eggs to the flour and mix until the dough just comes together. Remove from the bowl, discarding any excess flour. Knead dough on a work surface, dusted with flour for 5 minutes until the dough is firm and smooth. Wrap in cling wrap and rest in the fridge for at least 10 minutes.
Farce (filling):
Slice the prawns in half, reserve 1/3 to serve later. Roughly mince remaining prawns then combine prawn mince, ¾ of the parsley, fennel, lemon juice and truffle oil in a bowl. Season with salt and pepper.
Divide pasta dough in half. Dust the pasta rollers in flour and turn to the largest setting. Feed pasta through the rollers several times on each setting, ending with the 2nd thinnest or last setting.
Lay 1 pasta sheet onto a clean work surface, lightly dusted in flour. Place 1 tablespoon of prawn mixture on the pasta sheet, leaving 5cm in-between each spoonful. In a small bowl whisk egg yolk lightly and brush the pasta around the prawn mixture with yolk. Top with the other pasta sheet and press the edges together to seal, removing any air pockets. Using a fluted pastry cutter, cut rounds large enough to leave a 1.5cm border around the filling.
Meanwhile, bring a large saucepan of salted water to the boil. Add the ravioli, and boil for approximately 3 minutes until cooked through. Remove, drain well and keep warm.
With a medium heat pan, melt butter, add slices of garlic and the reserved prawns. Sauté quickly and remove. Keep to one side. Remove pan from heat and allow to cool for 2 minutes. Add roe, tomatoes and chiffonnade parsley and toss well.
Tip :
Ensure the pasta dough is well kneaded for a smooth texture and cooked al dente. A well seasoned farce or filling is always important to the overall flavour.

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