Langoustine & Prawn Ravioli with Manzanilla
This delicious homemade prawn ravioli is served with a poached langoustine and a lemon, caper, and manzanilla sauce. Pair it with crisp manzanilla sherry for an elegant Spanish dinner!
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 servings
Ingredients
For the Ravioli
- ▢ 6 large raw prawns peeled, deveined, and roughly chopped
- ▢ 1 tablespoon egg white
- ▢ 2 teaspoons heavy cream
- ▢ 1 teaspoon lemon zest
- ▢ sea salt to taste
- ▢ freshly ground white pepper to taste
- ▢ 12 ravioli wrappers for 6 closed ravioli (3 per person)
For the Sauce
- ▢ 4 tablespoons butter unsalted
- ▢ 2 langoustines (cigalas)
- ▢ 1 clove garlic minced
- ▢ 2 tablespoons capers
- ▢ 1 tablespoon lemon juice
- ▢ ⅛ cup manzanilla wine such as Bodega Barbadillo Manzanilla Solear
Instructions
Making the Ravioli
- Place half of the chopped prawns, heavy cream, egg white, and lemon zest into a food processor. Lightly pulse the mixture into a thick paste, then season with salt and pepper and mix in the remaining chopped prawns.
- Fill each ravioli with about a tablespoon of filling, being careful not to over or under fill. Seal the edges with some water or egg, then tightly crimp the edges with a fork so that they don’t open when cooking.
- Leave on a lightly floured plate, and bring a large pot of water to a boil.
Making the Sauce
- To prepare the sauce, slowly melt the butter in a heavy pan, and add the langoustines (cigalas). Poach them in the butter by spooning the hot butter over them constantly. It should take about 2 minutes to cook them through, then remove them immediately and let them rest on a plate.
- Add the garlic to the butter and slowly simmer for about one minute. Make sure the heat is low so that the garlic doesn’t color.
- Add the juice from half of a small lemon and about ⅛ cup of manzanilla wine. Turn up the heat and let it reduce for about 30 seconds, then stir in the capers. Take the pan off the heat.
Finishing the Dish
- To cook the ravioli, gently drop them into a large pot of boiling salted water. Allow them to boil for 1-2 minutes, depending upon their wrappers. Remove with a slotted spoon and place on the serving dish. (I’ve portioned 3 per person in this recipe.)
- Reheat the sauce, then add the langoustines and coat them in the sauce. Pour the sauce on top of the ravioli and top with a poached langoustine.
- Serve immediately and pair with a cold glass of manzanilla!
Notes
- You can make the ravioli wrappers ahead of time, or buy them from a pasta shop. Wonton wrappers will work well, too!
- I recommend using the best manzanilla sherry you can find. My favorite is the Bodega Barbadillo Manzanilla Solear, which is one of the best sherries in the world.
- Drain any juices from the capers before adding them to the sauce. If they are preserved in salt, make sure to pre-soak them to desalt them.
Nutrition
Calories: 393.37kcal |
Carbohydrates: 28.51g |
Protein: 10.19g |
Fat: 25.63g |
Saturated Fat: 15.72g |
Polyunsaturated Fat: 1.28g |
Monounsaturated Fat: 6.46g |
Trans Fat: 0.92g |
Cholesterol: 109.07mg |
Sodium: 844.5mg |
Potassium: 130.09mg |
Fiber: 1.23g |
Sugar: 0.61g |
Vitamin A: 846.14IU |
Vitamin C: 5.04mg |
Calcium: 57.31mg |
Iron: 1.83mg |