Chef: Larger images for small media devices

2026-01-30T13:18:42Z

Larger images for small media devices

New page

{{#seo:
|title=Spicy prawn ravioli in lobster bisque an Italian recipe
|titlemode=replace
|keywords=#ravioli #pasta #prawn #spicyprawnravioliinlobsterbisque #cornflour #oliveoil #nampla #ginger #fridge #imperiapastamachine #prawns
|hashtagrev=032020
|description=A delicious meal that is quite tricky to prepare, though made easier by cheating on the lobster sauce
}}


A delicious meal that is quite tricky to prepare, though made easier by cheating on the [[Lobster|lobster]] [[Sauce|sauce]]. Because the [[Ravioli|ravioli]] is cooked in the sauce, rather than water, it does not matter so much if they leak a little, which they usually do.
{{recipesummary
|TotalCalories = 1489
|PortionCalories = 124
|DatePublished=25th October 2012
|Author=Chef
|ImageComment = 12 of the best!
|Servings = 12 large ravioli Serves 2+
|Difficulty = 3
|TotalTime = 40 minutes
|PrepTime = 25 minutes
|CookTime = 15 minutes
|Image = [[Image:Spicy prawn ravioli in lobster bisque recipe.jpg|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">



====Best recipe review====

''Works with pre-made ravioli too''

5/5 

Lobster bisque, what a great cheat!

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>
{{RecipeIngredients
| 10 large [[King prawns|king prawns]], shelled and de-veined (mine were [[Frozen|frozen]] and [[defrosted]])
| Splash of [[Nam pla|nam pla]]
| 1 tablespoon [[Ghee|ghee]]
| 1 tablespoon [[Olive oil|olive oil]]
| 3 [[Fat|fat]] Cloves of [[Garlic|garlic]], peeled and crushed
| 2.5 cm [[Ginger|ginger]], peeled and finely chopped
| Big splash of [[Louisiana Hot Pepper Sauce|Louisiana hot pepper sauce]] ([[Tabasco]] does just as well)
| Pinch of [[Salt|salt]]
| 1 tablespoon [[Cornflour|cornflour]] - see Chef's notes
| Home made [[Pasta|pasta]] (100 g [[Flour|flour]], 3 [[Egg yolks|egg yolks]], pinch [[Salt|salt]], 1 teaspoon [[Dried|dried]] [[Parsley|parsley]]
| Leave the pasta in the [[Fridge|fridge]] for a few hours before rolling out
| Roll out into quite thick sheets, the middle setting on our [[Imperia pasta machine]])
}}
'''[[Sauce]]'''
* 1 can [[Lobster|lobster]] biqsue
* 150 ml [[Single cream|single cream]]
* 40 ml [[dry sherry]]
<gallery widths=250px heights=250px perrow=5>
Image:12 Spicy prawn ravioli.jpg|12 of the best!
Image:making spicy prawn ravioli.jpg|Wet the edges for a better join
Image:Ginger and garlic prawns with chilli.jpg|Garlic and ginger prawns and a big splash of Louisiana hot pepper sauce
</gallery>
===Method===

{{RecipeMethod
| [[Fresh pasta|Make the fresh pasta as shown here]], adding 1 tablespoon [[Dried|dried]] [[Parsley|parsley]] - fresh would be better but ours is a bit mangy this time of year. I left the pasta in the [[Fridge|fridge]] for a good while in the hope the parsley would rehydrate a little.
| Soak the [[Prawns|prawns]] in the [[Nam pla|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!
| Blitz the [[Prawns|prawns]] for a few seconds in a [[Food processor|food processor]] (or [[Delia's chopper]] - ordered but not yet arrived!) - The resulting mix should be [[Rice|rice]]-[[Grain|grain]] sized pieces of [[Prawn|prawn]], not purée.
| Heat the [[Ghee|ghee]] and [[Olive oil|olive oil]], add the [[Garlic|garlic]] and [[Ginger|ginger]] and [[Fry|fry]] off until it just starts to colour, stir in the [[Prawn|prawn]] mixture and stir constantly so it mixes well and cooks evenly
| When the [[Prawn|prawn]] stars to colour, remove from the heat, add a pinch of salt and the hot pepper sauce. I added a little [[Cornflour|cornflour]] to thicken at this stage, though there may be better ways. Allow to cool a little.
| Roll out the [[Pasta|pasta]] using the middle setting on an [[Imperia pasta machine]] - too thin and the [[Ravioli|ravioli]] has a tendency to leak
| Cut the [[Pasta|pasta]] into strips about 4 cm wide
| Place just under a tablespoon of the mix on the [[Pasta|pasta]], avoid getting [[Oil|oil]] on the edges as they won't stick well
| Wet the edges of the [[Ravioli|ravioli]] fold over, press together with your fingers, finishing with the back of a fork.
| Place on a lightly floured plate
| Add the [[Sherry|sherry]] to the [[Lobster bisque|lobster bisque]] and gently heat in a large pan until [[Simmering|simmering]], add the [[Ravioli|ravioli]] and [[Simmer|simmer]], covered, for another 8 minutes
| remove from the heat, gently stir in the [[Cream|cream]] and serve immediately
}}
===Chef's notes===
I used [[Cornflour|cornflour]] to thicken the [[Prawn|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|mascarpone cheese]] to the mixture for a really rich meal!
==See also==
{{Template:PeelingGinger}}
{{Template:Lobster recipes}}

{{Template:YoutubePastaDough}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Fish recipes]]
[[Category:Garlic recipes]]
[[Category:Italian recipes]]
[[Category:Main courses]]
[[Category:Pasta recipes]]
[[Category:Sea fish recipes]]
[[Category:Shellfish recipes]]
[[Category:Spicy recipes]]
[[Category:Favourite recipes]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/ravioli|#ravioli]] [[Special:Search/pasta|#pasta]] [[Special:Search/prawn|#prawn]] [[Special:Search/spicyprawnravioliinlobsterbisque|#spicyprawnravioliinlobsterbisque]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/nampla|#nampla]] [[Special:Search/ginger|#ginger]] [[Special:Search/fridge|#fridge]] [[Special:Search/imperiapastamachine|#imperiapastamachine]] [[Special:Search/prawns|#prawns]]
</code>

Spicy prawn ravioli in lobster bisque - Revision history

Chef: Larger images for small media devices