Prawn Ravioli in Prosecco and Saffron Bisque

A dish that is sure to impress.

Ingredients


  • prawn bisque
  • 12 prawn head and shells
  • 6 whole prawns (chopped into quarters)
  • 50 ml olive oil
  • 1 small onion (finely chopped)
  • 1 garlic clove sliced
  • 1 fennel bulb sliced
  • 1 sprig fresh thyme
  • 2 ripe plums tomatoes (chopped)
  • 2 tbs tomato purée
  • 5 - 7 strands of saffron
  • 150 ml light chicken stock
  • 60 ml prosecco
  • 40 ml cognac
  • 40 g beurre manié (15g flour rubbed with 25g butter)
  • salt and pepper
  • ravioli filling
  • 12 prawns
  • 1 red chilli.
  • 1 lemon
  • 1 egg white
  • 1 tbs chopped coriander
  • 1 tbs chopped parsley
  • 1 beat egg (for egg wash)
  • salt
  • pepper
  • pasta dough:
  • 200 g '00' flour
  • 8 free range egg yolks
  • 1 tbs olive oil
  • garnish:
  • 2 tbs salmon roe
  • 1 tsp smoked paprika
  • 1 fennel bulb

Method

  1. Ravioli/Pasta Dough:
  2. Combine all ingredients in a food processor and blend on low speed.
  3. Blend until it resembles fine bread crumbs.
  4. Roll out on to floured surface and bring together with fork.
  5. Kneed until dough is soft and elastic.
  6. Turn in ball, wrap in cling film and allow to rest for 20 minutes.
  7. Cut dough into two and roll out on flowered bench until 1cm thick.
  8. Roll out dough into thin strips the thickness using pasta machine using following technique (repeat 4-6 times).
  9. Fill with chilled prawn ravioli filling (1 tbs) and brush edges with egg wash, then close and seal individual ravioli dumplings making sure no air is trapped inside them.
  10. Ravioli Filling:
  11. Shell and devein 12 chilled prawns. Chop finely.
  12. Deseed and finely chopp one red chilli.
  13. Zest one lemon using a microplane
  14. Combine all above ingredients in bowl then mix in 1 egg white, 1 tbs chopped coriander and 1 tbs chopped parsley.
  15. Add Salt and Pepper to taste.
  16. Place in fridge to chill.
  17. Prawn Bisque:
  18. In a heavy based saucepan, heat 2 tablespoons olive oil in and cook reserved prawn shells, tails and chopped bodies over medium heat for 3-4 minutes or until light golden. Crush with potato masher to release flavours and juice.
  19. Add onion and garlic and cook for another 3-5 minutes. Add tomato puree and cook for a further 2 minutes. Add cognac and flambé until flames are gone. Add the prosecco cook and reduce by a third.
  20. Add tomatoes, thyme, saffron and stock, bring to a boil and simmer for 15 minutes. Strain through a fine sieve, pressing with a spoon to extract as much liquid as possible.
  21. Transfer liquid to a clean saucepan, add beurre manié, then season to taste with salt and pepper.
  22. Ladle a thin layer of bisque into a shallow bowl, place ravioli onto bisque and garnish with light sprinkle of smoked paprika, salmon roe and finely shaped fennel rings.

Notes:

By Grant Jacobs for MasterChef Ireland.





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