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Tiger prawn, goat cheese and sun dried tomato raviolo with a fine herb emulsion Recipe

Ingredients for people

  • Fresh goat cheese(s) : 150 g
  • Deveined prawn(s) : 18 whole
  • Basil : 0.25 bunch
  • Thin slice(s) of sundried tomato : 6 whole
  • Double cream : 15 ml
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Chervil : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Tarragon : 0.25 bunch

  • For the sauce
  • Chive(s) : 0.25 bunch
  • Fine salt : 6 pinch(es)
  • Water : 30 ml
  • Unsalted butter : 150 g
  • Freshly ground black pepper : 6 Turn

  • For the rest of the recipe
  • Frozen pea(s) : 100 g
  • Pea shoot(s) : 1 bunch
  • Egg yolk(s) : 2 whole
  • Sheet(s) of ravioli paste : 6 whole
  • 1

    Cut the fresh pasta sheet(s) into 12 circles using a pastry cutter.

  • 2

    Remove the skin from the goat's cheese and break into small chunks.

  • 3

    Pat dry the prawn tails, finely dice or place in a food processor and puree to a rough paste.

  • 4

    Finely dice the sundried tomatoes, avoid adding to much of the oil as it will split the goats cheese.

  • 5

    Pick and finely chop the herbs and add to the goats' cheese,add the salt, pepper and double cream and mix until you have a smooth paste.
    Add the sundried tomatoes and prawn and fold through gently.

  • 6

    Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some egg yolk.

  • 7

    Take another pasta circle and place on top of the filling. Seal the edges of the raviolo making sure not to leave any pockets of air. Use a crinkled pastry cutter to trim off the edges.

  • 8

    Continue until you have 6 raviolo.

  • 9

    For the butter sauce:

  • 10

    Chop the chives and cut the butter into small cubes.
    Bring the water and the peas to the boil and then start whisking in the butter one cube at a time. Making sure the butter emulsifies with the water. Continue until you have a smooth and glossy sauce.

  • 11

    Add the seasoning and the chives to the sauce.

  • 12

    Cook the raviolo for 3 minutes in salted boiling water. Drain and serve immediately with a drizzle of the butter sauce. Finish with the pea shoots over the top.

Chef's tip

«Vary the shape of the raviolo by cutting squares and then trimming the edges with a crinkle pastry wheel cutter. Raviolo is the term used for one large ravioli.»

One nice big raviolo. Great as a starter or as an accompaniment to a main course dish.

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  • Preparation  15mins
  • Cooking time  4mins
  • Rest time  15mins