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PRAWN & TARRAGON STUFFED SQUID INK RAVIOLI WITH PARMESAN CREAM

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Squid Ink Pasta
  • 100g Pasta Flour
  • 2.5ml Salt
  • 1 Egg, plus another beaten for brushing on ravioli
  • 8ml Olive Oil
  • 2 sachets of Squid Ink - a specialist delicatessen should stock this
  • Prawn Filling
  • 4 Shallots, peeled and chopped
  • 15 ml unsalted Butter
  • 1 Clove Garlic, crushed with a knife and chopped
  • 8 medium-sized Prawns, par-cooked, peeled and roughly chopped
  • ½ a Red Sweet Pepper, chopped into small blocks
  • 1 Tbsp Fresh Tarragon, chopped
  • 15ml Dry White Wine - we used Strandveld’s Pofadderbos Sauvignon Blanc of course
  • Parmesan Cream Sauce
  • 1 small Red Onion, finely chopped
  • 10 ml unsalted Butter
  • 250ml Cream
  • 30ml Dry White wine
  • 50g Parmesan (Grano Padano), finely grated

Instructions

  • 1. To make the pasta: Lightly beat the egg together with the olive oil and the squid ink. Combine the flour and salt in a large mixing bowl and slowly mix in the egg and squid ink mixture till a dough forms. Knead the dough for 5 to 10 minutes, adding up to 1 tablespoon flour if dough is sticky. Wrap the dough in cling film. Leave to rest for 1 to 2 hours.
  • 2. Unwrap the dough, shape it into a rectangle and pass it through the widest setting of your pasta machine. Fold the dough over and repeat the process 4 times so that dough becomes glossy. Set the machine to the next narrower setting and pass the dough through twice. Continue to pass the dough through ever-narrower settings until you obtain the desired thickness (for ravioli go down to the second last setting). Dust the pasta sheet lightly with flour.
  • 3. To make the Filling: Gently sauté the shallots in a small pan. Once golden add the garlic and sauté for another minute. Add the red pepper and heat for another minute. Remove pan from heat and set aside to cool. Add the chopped prawns to the cooled shallots mixture. Stir in the Tarragon and white wine. Set aside until ravioli is ready to be made.
  • 4. To assemble the Ravioli: Using a cookie cutter, cut the shapes for the ravioli, two pieces for each ravioli. Place a teaspoonful of mixture on the one ravioli side and then, using the small brush, paint a thin layer of beaten egg around the outer edge of the ravioli side. Place the other side on top of the side with the filling and firmly seal the two sides to form each ravioli pouch.
  • 5. To make the Sauce: In a small saucepan, sauté the finely chopped onion in the butter. When translucent, add the cream and bring to a gentle simmer. Simmer for 5 minutes then turn the heat down to minimum. Stir in the white wine and the Parmesan. Stir until cheese has melted into the sauce and remove from the heat. This step can be done while cooking the pasta.
  • 6. To cook the Pasta: Bring a large pot of salted water to the boil. Drop the ravioli into the boiling water. The ravioli will rise to the surface and should be cooked “al dente” after 3 to 4 minutes. Using a slotted spoon remove the ravioli from the boiling water and drain in a colander. Place the ravioli in serving dishes and drizzle with the Parmesan Cream Sauce.

Instructions

  • 1. To make the pasta: Lightly beat the egg together with the olive oil and the squid ink. Combine the flour and salt in a large mixing bowl and slowly mix in the egg and squid ink mixture till a dough forms. Knead the dough for 5 to 10 minutes, adding up to 1 tablespoon flour if dough is sticky. Wrap the dough in cling film. Leave to rest for 1 to 2 hours.
  • 2. Unwrap the dough, shape it into a rectangle and pass it through the widest setting of your pasta machine. Fold the dough over and repeat the process 4 times so that dough becomes glossy. Set the machine to the next narrower setting and pass the dough through twice. Continue to pass the dough through ever-narrower settings until you obtain the desired thickness (for ravioli go down to the second last setting). Dust the pasta sheet lightly with flour.
  • 3. To make the Filling: Gently sauté the shallots in a small pan. Once golden add the garlic and sauté for another minute. Add the red pepper and heat for another minute. Remove pan from heat and set aside to cool. Add the chopped prawns to the cooled shallots mixture. Stir in the Tarragon and white wine. Set aside until ravioli is ready to be made.
  • 4. To assemble the Ravioli: Using a cookie cutter, cut the shapes for the ravioli, two pieces for each ravioli. Place a teaspoonful of mixture on the one ravioli side and then, using the small brush, paint a thin layer of beaten egg around the outer edge of the ravioli side. Place the other side on top of the side with the filling and firmly seal the two sides to form each ravioli pouch.
  • 5. To make the Sauce: In a small saucepan, sauté the finely chopped onion in the butter. When translucent, add the cream and bring to a gentle simmer. Simmer for 5 minutes then turn the heat down to minimum. Stir in the white wine and the Parmesan. Stir until cheese has melted into the sauce and remove from the heat. This step can be done while cooking the pasta.
  • 6. To cook the Pasta: Bring a large pot of salted water to the boil. Drop the ravioli into the boiling water. The ravioli will rise to the surface and should be cooked “al dente” after 3 to 4 minutes. Using a slotted spoon remove the ravioli from the boiling water and drain in a colander. Place the ravioli in serving dishes and drizzle with the Parmesan Cream Sauce.

Trackbacks/Pingbacks

  1. Ravioli in the Making | Gathered - February 15, 2015

    […] the Prawn and Tarragon stuffed Squid Ink Ravioli with Parmesan cream if you’re more of a seafood person. Both recipes are equally delish and […]

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  • Servings : 6
  • Cook Time : 40 Min
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