About this recipe: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.
20 raw king prawns, peeled and deveined
350g fresh cheese ravioli
7 large portabello mushrooms, sliced
3 cloves garlic, finely chopped
3 tablespoons capers
150ml white wine
2 tablespoons olive oil
freshly ground black pepper
2 tablespoons grated Parmesan cheese
1/2 lemon, juiced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:15min › Ready in:40min
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.
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.
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.
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!