Food For Four

The Cookbook Challenge Week 22: Prawn Ravioli with Sauce Vierge

Posted on | April 27, 2010 | Cookbook Challenge, Western | 4 Comments

Prawn ravioli with sauce vierge

Cookbook Challenge Theme: Red

I am way behind with the Cookbook Challenge. Each week rolls around too quickly and I have been too busy to give much thought to the Cookbook Challenge. I have half-heartedly attempted to complete week 22 theme of “red” by using a recipe with red tomatoes. I have omitted a couple of ingredients from this recipe simply because I didn’t have them and wanted to work with what I had. The ravioli is made by using wonton wrappers which was why I picked this recipe because I was making wonton soup that day. I did a simple prawn filling and omitted the chives and cream because I didn’t have these ingredients on hand. Sauce vierge is so simple and refreshing and it’s something I love to make to dress my pan-fried fish. I would have love try the sauce vierge with anchovy as it would add that extra saltiness to the dish but I didn’t have any. I have not made ravioli from scratch before but using wonton wrappers is a great idea as it is quick and simple.

prawn ravioli sauce vierge
Prawn Ravioli with Sauce Vierge
Delicious Quick Smart Cook by Valli Little


12 large prawns, peeled, deveined
1 eggwhite
1 tablespoon thickened cream
1 tablespoon finely chopped chives
32 wonton wrappers

Sauce vierge

90ml extra virgin olive oil
1 clove garlic, finely chopped
2 anchovy fillets, drained, chopped (optional)
2 vine-riped tomatoes, seeds removed, finely chopped
Juice of 1/2 lemon, plus wedges to serve
2 tablespoon chopped basil leaves
1 tablespoon chopped flat-leaf parsley


For the sauce vierge, place the oil, garlic and anchovy in a saucepan over low heat and cook, stirring, for 1 minute or until the anchovy has melted. Add the tomato and cook for a further minute until warmed through. Remove from the heat, stir in the lemon juice and season. Set aside while you make the ravioli.

Place 8 prawns in a food procssor with he eggwhite, cream and chives. Season with salt and pepper, then pulse until combined. Quarter the remaining prawns.

Lay 16 wonton wrappers on the workbench. Place heaped teaspoon of the prawn mixture on each and top with a piece of prawn. Brush the edges of the wonton wrapper with water, then top with a second wrapper, pressing the edges to seal and pushing out as much air as possible.

Cook the ravioli in a large pan of boiling salted water, in batches if necessary, for 2 – 3 minutes until they rise to the surface. Remove with a slotted spoon and divide amount serving plates.

Meanwhile, return the sauce to low heat, add the herbs and stir to warm through gently.

Spoon the sauce vierge over the ravioli and serve with lemon wedges to squeeze.

prawn ravioli

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4 Responses to “The Cookbook Challenge Week 22: Prawn Ravioli with Sauce Vierge”

  1. Conor @ HoldtheBeef
    April 27th, 2010 @ 11:38 pm

    Those tomatoes are super red so this totally counts! In a super way!

    What a refreshing meal. I’ve never actually used wonton wrappers in anything myself but there seems to be so many good uses for them.

  2. Amy @
    April 28th, 2010 @ 12:21 am

    I agree with Conor. This definitely counts as red. This is exactly the kind of thing I like to eat on a relaxing weekend. Nice one, Yen!

  3. Megan
    April 28th, 2010 @ 10:13 pm

    It looks beautiful. I never thought of using wanton wrappers for ravioli. I might try this recipe myself. Thank you so much.

  4. Anh
    May 5th, 2010 @ 10:15 am

    Lovely ravoli! I know some people don’t like using wonton wrapper for ravioli. I don’t care :P . Love this recipe! And that sauce is gorgeous.

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