Subj : 3/20 Nat'l Ravioli Day 4
To : All
From : Dave Drum
Date : Tue Mar 19 2024 06:02 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Prawn Ravioli w/Lime Beurre Blanc & Chervil
Categories: Seafood, Dairy, Pastry, Citrus, Herbs
Yield: 4 Servings
20 sm Australian prawns; peeled
- chopped
2 ts Chopped tarragon
2 ts Chopped chervil; more to
- serve
1/4 c Creme fraiche
16 Gow gee wrappers
MMMMM---------------------BUTTER LIME SAUCE--------------------------
1/3 c White wine vinegar
1 Eschallot; fine diced
250 g Chilled butter; chopped
1/4 c Lime juice
1 ts Fine grated lime rind (zest)
TO MAKE THE BUTTER SAUCE: Place the vinegar and
eschallot in a frying pan with 1/4 cup water. Bring to
the boil and simmer until the liquid is reduced by half.
Strain and discard the eschallot. Return the reduction
to the frying pan over medium heat and gradually adding
butter whilst whisking to combine. When all the butter
has melted remove from the heat and whisk in the lime
juice and zest. Set aside keep warm.
Place the prawn meat, tarragon, chervil and creme
fraiche into a bowl and mix to combine. Season with salt
and pepper. Place the gow gee wrappers on a clean work
surface. Brush edges with water and top with prawn
mixture. Fold over and press edges firmly to enclose.
Cook ravioli in a large pot of boiling salted water for
8-10 minutes or until tender.
Strain and divide between serving bowls, pour over the
butter sauce and garnish to serve.
RECIPE FROM:
https://www.australianprawns.com.au
Uncle Dirty Dave's Archives
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... "You have not failed until you quit trying." -- Gordon B. Hinckley
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