King prawn ravioli

This is one of the best ways to prepare king prawns. A simple composition that can be used as a component or as a complete dish.

King prawn ravioli

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king prawns



spring onion









salt and pepper



durum wheat flour



egg, lightly beaten






olive oil




Preparation method

  • First make the pasta dough.
  • Create a well in the centre of the flour and place the lightly beaten egg and salt in the well.
  • Now make a dough by mixing the flour from the inside walls of the well with the egg.
  • Lastly add a little olive oil and knead the dough firmly.
  • Set aside for approx. half an hour to rest.
  • Finely chop the spring onion and chop the garlic.
  • Now braise in a little butter and then leave to cool.
  • Clean the prawns and roughly chop them.
  • Mix with the cooled spring onions and season the farce to taste.
  • Roll out the pasta dough and distribute the farce in small mounds on half of the dough.
  • Brush the other half lightly with water and fold over the dough with filling.
  • Press the dough down lightly around the mounds of farce and cut or press them out.
  • Set aside in the refrigerator to rest for ten minutes.
  • Boil in water with salt until ‘al dente’.

Serving suggestions

  • As a garnish for a king prawn bisque.
  • In a composition with a black sambuca sauce coloured with squid ink and rocket.
  • As an entremets or main dish with a classic beurre blanc.

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