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Ingredients
- Marinated Prawns:
- Olive oil
- 1 small brown onion, finely diced
- 2 garlic cloves, crushed
- 1 small red chili, seeded, finely diced
- 1 tsp ground coriander
- 1 tsp crushed chili flakes
- 1/2 cup coriander leaves, chopped
- 1/4 cup water
- 75 g green prawns, peeled, finely chopped
- 250 g green prawns, peeled, de-veined
- Pasta Dough:
- 200 g white 00 flour, plus extra
- 2 eggs
- Pinch salt
- Ravioli filling:
- 35 g marinated sundried tomatoes, roughly chopped
- 1/4 cup coriander, chopped
- 150 g ricotta
- 25 g goat’s cheese
- Olive oil
- Sauce:
- 100 g pain yoghurt
- 50 g crème fraiche
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/2 lemon, juiced
- 1 clove garlic, crushed
- 1 tsp cinnamon
- 1/2 punnet cherry tomatoes, halved
- Mint leaves, to serve
- Basil leaves, to serve
Preparation
Step 1
To make the marinated prawns, heat an oiled frying pan over a medium heat and sauté the onion, garlic and chili until soft. Add the ground coriander, chili flakes and coriander and dry fry for 30 seconds. Add the water; simmer for 1 minute. Transfer the marinade to a bowl and refrigerate until cool. Add the chopped and whole prawns and return to fridge to marinate.
To make the pasta dough, tip the flour onto a flat, clean, dry work surface, make a well in the flour and add the eggs and salt, using a fork, work the dough to bring together. Then using clean hands, knead the dough to create a smooth dough, cover with cling film and set aside to rest for 20-30 minutes.
To make the ravioli filling, remove the whole prawns from the marinade and reserve for the sauce. Place the remaining prawns and marinade in a blender. Add sun dried tomatoes, coriander, ricotta and goat’s cheese and process with a drizzle of olive oil until smooth. Transfer to a bowl and refrigerate until required
To make the ravioli, lightly flour a pasta machine. Divide the dough into 3 and flatten each portion of pasta dough into a rectangle. Starting on the largest setting of the pasta machine, run the pasta through the machine several times, lowering the setting each time to create smooth, thin pasta sheets. Cover unused dough until needed to prevent drying. Using a round cutter cut rounds from the pasta sheets. Spoon a little filling into the centre of half of the rounds. Lightly brush edges with water, top with another round and using fingers press edges together to seal. Cook the ravioli in batches, in a large saucepan of boiling salted water for 4-6 minutes or until tender and cooked through. Drain onto a plate lined with kitchen paper.
For the sauce, combine the yoghurt, crème fraiche, cumin, paprika, lemon juice, garlic and cinnamon in a bowl, mix to combine, season with salt and pepper. Heat an oiled frying pan over a medium-high heat, cook the reserved prawns for about 3 minutes or until just cooked. Add the tomatoes and stir until heated. Remove from heat, add the sauce and stir until heated through.
To serve, place the ravioli onto a serving plate, spoon over the sauce and top with the cooked prawns and cherry tomatoes. Scatter with mint and basil leaves.