Salmon and Prawn Ravioli with a Tomato and Saffron Sauce
This recipe of Salmon and Prawn Ravioli is a tasty starter or main course. Want to make
ravioli sheets? Well try our easy pasta recipe.
Prep: 15-20 minutes
Cook: 10-15 minutes
- 48 Wontons
- 300g salmon fillet
- 200g tiger prawn, peeled
- 150ml Double Cream
- 2 tbsp. chives, roughly chopped
- 1 egg white
- 1/2 tsp. lime zest
- Salt and freshly ground pepper
- 3 medium plum tomatoes, finely diced
- 200ml double cream
- 200ml fish stock
- 1 pinch saffron
- 100ml Noilly prat or Dry white wine
- 1 tbsp. basil, shredded
- 1 tbsp. chives shredded
- 6 basil leaves to garnish
Ravioli: Place the ravioli ingredients (except the wontons) in a food
processor or blender, and blend briefly so that you have a smooth mixture. Place 24
wontons out on a work surface and place a spoonful of the filling onto the center. Wet
around the edges of the wontons and place the wontons on top of each one, pressing down
the edges to seal them. Place the ravioli on a floured or oiled container and
refrigerate until ready to use.
Sauce: Place the cream, fish stock and saffron in a saucepan and leave
to simmer until reduced by about half (the sauce should coat the back of a wooden
spoon). Keep the sauce warm until ready to serve.
To Cook Ravioli: Bring a large saucepan of water to the boil. Place the
ravioli in the water around 10 at a time 9dependent on the size of your saucepan), cook
them for 5- 7 minutes, they are cooked when they rise to the surface. Drain off the
water and keep warm while you cook the remaining ravioli.
To Serve: Place the tomatoes and the herbs in the sauce and stir
briefly. Place the ravioli in 4-6 bowls and spoon over the sauce, garnish with the basil
leaves and serve.