Spicy prawn ravioli in lobster bisque

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Spicy prawn ravioli in lobster bisque
Spicy prawn ravioli in lobster bisque
12 of the best!
Servings:12 large ravioli Serves 2+
Calories per serving:124
Ready in:40 minutes
Prep. time:25 minutes
Cook time:15 minutes
Difficulty:Difficult
Recipe author:Chef
First published:25th October 2012
12 of the best!
Wet the edges for a better join
Garlic and ginger prawns and a big splash of Louisiana hot pepper sauce

A delicious meal that is quite tricky to prepare, though made easier by cheating on the lobster sauce. Because the ravioli is cooked in the sauce, rather than water, it does not matter so much if they leak a little, which they usually do.


Ingredients

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Sauce

Method

  1. Make the fresh pasta as shown here, adding 1 tablespoon dried parsley - fresh would be better but ours is a bit mangy this time of year. I left the pasta in the fridge for a good while in the hope the parsley would rehydrate a little.
  2. Soak the prawns in the nam pla for an hour or so. I like to do this as it makes them even fishier. You could omit this if you don't have the inclination!
  3. Blitz the prawns for a few seconds in a food processor (or Delia's chopper - ordered but not yet arrived!) - The resulting mix should be rice-grain sized pieces of prawn, not purée.
  4. Heat the ghee and olive oil, add the garlic and ginger and fry off until it just starts to colour, stir in the prawn mixture and stir constantly so it mixes well and cooks evenly
  5. When the prawn stars to colour, remove from the heat, add a pinch of salt and the hot pepper sauce. I added a little cornflour to thicken at this stage, though there may be better ways. Allow to cool a little.
  6. Roll out the pasta using the middle setting on an Imperia pasta machine - too thin and the ravioli has a tendency to leak
  7. Cut the pasta into strips about 4 cm wide
  8. Place just under a tablespoon of the mix on the pasta, avoid getting oil on the edges as they won't stick well
  9. Wet the edges of the ravioli fold over, press together with your fingers, finishing with the back of a fork.
  10. Place on a lightly floured plate
  11. Add the sherry to the lobster bisque and gently heat in a large pan until simmering, add the ravioli and simmer, covered, for another 8 minutes
  12. remove from the heat, gently stir in the cream and serve immediately

Chef's notes

I used cornflour to thicken the prawn mixture as there was quite a lot of liquid which I wanted to keep. There may be better ways of doing this but cornflour worked.

Variations

It might be nice to add a little mascarpone cheese to the mixture for a really rich meal!

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

Interesting lobster recipes

Make your own pasta from scratch

A 2 minute step-by-step video showing how to make pasta dough from 2 eggs, 100g of flour and a food mixer.

The normal (non-Youtube) recipe for home-made pasta is here if you prefer.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.