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Prawn Ravioli with Rocket and Tomato Salsa
Recipe by Sofia
Try to re-create this delicious recipe at home!
- Steps
- Ingredients
Steps
- For pasta, place all ingredients in a medium bowl and mix with fingers until mixture forms a dough. Turn onto a lightly floured bench and knead for 2-3 minutes until elastic and smooth, wrap in plastic film and leave to one side to rest.
- For prawn filling, place all the ingredients in a chopper attachment of a stick blender, season with salt and pepper and blend until mixture forms a paste
- For pasta sheets, divide pasta into 2 equal portions. Take one portion and use the palm of your hand to flatten it into a rectangle. Dust with flour and roll the dough portion through the widest setting. Dust again with flour and repeat on the same setting. Reduce the width between rollers by one and roll the dough through as before. Repeat the process, adjusting the roller width each time until setting 6-7. Repeat with second round of dough.
- For ravioli, using a 9cm round cutter, cut 6-8 rounds out of the pasta sheets. Place a heaped tablespoon of prawn mixture in the centre, brush lightly with water and top with a second round. Press edges together to seal. Repeat with remaining rounds and filling.
- Cook ravioli in a large saucepan of boiling water, 2-3 at a time, until they float and pasta is al dente. Drain well.
- For sauce vierge, place ingredients in a medium saucepan and cook over high heat, stirring occasionally until mixture comes to the boil. Reduce heat and simmer for 5-7 minutes.
- To serve, arrange 2-3 ravioli on a serving plate, top with a few spoonfuls of sauce, season with salt and pepper and garnish with rocket leaves if desired.
