Easy Prawn Ravioli with Citrus Dressing

While certainly not traditional, egg wonton wrappers can be used to make a quick entrée when you don’t have the time or inclination to make your own fresh pasta.

Ingredients

• ¼ cup lemon juice
• 1 lemon, zest finely grated
• 100ml extra virgin olive oil
• Salt flakes and freshly ground black pepper, to taste
• 48 egg wonton wrappers
• 1 egg white, lightly beaten
• 50g butter
• 8 green prawns, peeled and deveined with tails intact
• 2 cloves garlic, crushed
• Prawn Filling
• 500g green prawns, peeled and deveined
• 1 egg white
• Salt flakes and freshly ground white pepper, to taste
• ½ cup cream
• 1 tablespoon finely snipped chives

Method

Make Prawn Filling: process prawns in a food processor for 10 seconds. Add egg white, salt, pepper and cream and process for a further 10 seconds or so, until it resembles thickly whipped cream. Stir through chives, cover and chill until required.

Whisk lemon juice, zest, oil, salt and pepper together in a large bowl and set aside.

Place 24 wonton wrapper on a work bench and place a heaped teaspoon of prawn mousse in the centre of each one. Brush exposed wrapper well with egg white, place a second wrapper on top and press firmly to seal well, extracting as much air as possible. Using a ravioli cutter, cut into squares, close to the filling but leaving enough wrapper to seal the filling in.

Bring a large saucepan of salted water to the boil and cook ravioli for 4 minutes.

Meanwhile, melt butter in a frying pan, add garlic, salt and prawns and cook for a few minutes, until prawns are opaque and just cooked through.

Drain ravioli, add to the bowl with the lemon mixture and toss gently. Serve 3 ravioli per person topped with a prawn and drizzled with the garlic butter from cooking the prawns.

Notes

Alternative Species: Bugs, Crab meat, Marron, Rock Lobsters.