Prawn Ravioli with Sauce Vierge

I have been wanting to make this recipe for quite sometime - but somehow just never got around to it.

As I was out and about yesterday I decided to get some prawns and give it a go.  I really shouldn't have bothered.  I ended up cooking for myself.  Well that in itself is not a bad thing - it meant more for me - but when you go to the effort of making something special, you really would like some comforting nice words to go along with the lovely flavours!

This was an incredibly easy, tasty dish to make, and if you are having company it really seems a lot more special and hard than it is (escpecially when you cheat and use wonton wrappers instead of making your own pasta!!)

Prawn Ravioli with Sauce Vierge
Modified from the recipe in Valli Little's Quick, Smart, Cook Cookbook

Makes 16 Ravioli (divide as you will!)


12 large green prawns, peeled and deveined (approx 500g)
1 eggwhite
1 tbs thickened cream
1tbs finely chopped chives
32 wonton wrappers


Sauce Vierge
50ml extra virgin olive oil
1 clove crushed garlic
2 anchovy fillets, drained, chopped (optional) 
2 vine ripened tomatoes, seeds removed, finely chopped
juice of 1/2 lemon
2-3 tbs finely sliced basil leaves
50g pine nuts, toasted


For the sauce vierge, place the olive oil, garlic and anchovy in a saucepan over low heat and cook, stirring, for 1 minute or until the anchovy has melted.  Add the tomato and cook for a further minute, until warmed through.  Remove from the heat, stir in the lemon juice and season with salt and freshly ground black peper.  Set aside while you make the ravioli.


Place 8 prawns in a food processor with the eggwhite, cream and chives, season with salt and pepper, then pulse until combined.  Quarter the remaining prawns.


Lay 16 wonton wrappers on the workbench.  Place a heaped teaspoon of the prawn mixture on each, and then top with a piece of prawn.  Brush the edges of the wonton wrapper with water then top with a second wanton wrapper, pressing the edges to seal, and pushing out as much air as possible.

Cook the ravioli in a large pan of boiling salted water, in batches if necessary, for 2-3 minutes until they rise to the surface.  Remove with a slotted spoon and divide amongst the serving plates.


Meanwhile return the sauce to low heat, add the herbs and stir to warm through gently.


Spoon the sauce vierge over the ravioli, sprinkle over the toasted pine nuts.  Serve with lemon wedges and good parmesan cheese.

You will be amazed at how easy this really is to make.  I must say with a chilled glass of white, this went down a treat!

I really think though that I am going to have to adopt a new family - one who appreciates my culinary expertise a little more!!!  Any takers??

I just had to include this picture - I can see this beautiful Dogwood tree while I sit here at the computer.  It is one of those spring time scenes that just makes you smile - here but for a brief moment, but while it is here it is lovely to look at!