Ravioli with Prawns in a Garlic Butter Sauce

    (48)
    40 min

    Fresh cheese ravioli is tossed with king prawns, mushrooms, capers and a white wine, butter and garlic sauce. It's a deliciously rich dish. Serve with a crisp green salad and a crusty bread roll.


    49 people made this

    Ingredients
    Serves: 4 

    • 20 raw king prawns, peeled and deveined
    • 350g fresh cheese ravioli
    • 7 large portabello mushrooms, sliced
    • 3 cloves garlic, finely chopped
    • 3 tablespoons capers
    • 85g butter
    • 150ml white wine
    • 2 tablespoons olive oil
    • freshly ground black pepper
    • 2 tablespoons grated Parmesan cheese
    • 1/2 lemon, juiced

    Method
    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.
    2. In a large saucepan, melt 60g of butter over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 100ml white wine and king prawns and bring to the boil.
    3. Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms and remaining butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice and add fresh pepper to taste.
    4. To serve, place ravioli on 4 plates, then place 5 to 6 king prawns on each plate. Evenly distribute the remaining sauce between the four plates and garnish with lots of Parmesan cheese!

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    Reviews & ratings
    Average global rating:
    (48)

    Reviews in English (36)

    by
    36

    This was excellent. I agree with the other cook, the shrimp would be overcooked if you left them in the sauce all that time; however I think the juices from the seafood add something to the sauce, so what I did was this: Add the shrimp when the recipe said to, and then remove with a slotted spoon after they turn pink and set aside while the rest of the sauce is reducing. Then I put the shrimps back in the sauce at the end to warm them before serving. Additionally, I was out of capers so instead I used a tablespoon of crushed, chopped soft green peppercorns (from a jar in brine). Worked great!! You need to add some fresh chopped parsley or basil for garnish, it is not a very colorful plate without it. There was something sort of sensual about this dish..I will definitely make this again maybe even for Valentine's day?  -  27 Feb 2002  (Review from Allrecipes US | Canada)

    by
    22

    My husband's comment was "this is one of the best dishes you've ever made", and he considers me a very good cook. It was quick and easy and, oh so sinfully delicious. While a little rich with all the butter and oil, it's something to definitely treat yourself to once in a while! The only changes I made to it were to add MUCH more garlic (almost a head) and I waited until the end to add the shrimp so that it wasn't overcooked. It seemes like a lot of mushrooms, but they cook down. This recipe will become a fixture in my recipe box.  -  12 Feb 2002  (Review from Allrecipes US | Canada)

    by
    20

    This recipe was great, but I added a half teaspoon of lemon juice in the sauce, and topped it with tomatoes and green onions for additional color and flavor.  -  21 Aug 2002  (Review from Allrecipes US | Canada)

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