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Recipe for Prawn and Mango RavioliClick image to enlarge

Recipe for Prawn and Mango Ravioli

Recipe for Prawn and Mango Ravioli

(Ref: RCP009)

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Pleasant mild chilli heat combined with beautiful hand made pasta and prawn loveliness...

Serves:

4

Preparation Time:

45 mins

Cooking Time:

5 mins

Ingredients:

Large Eggs - 2
 
 "00" Grade Flour, sieved - 200g
 
 Sea Salt - pinch
 
 Semolina - ¼ cup
 
 Olive Oil - 1 tsp
 
 King Prawns - 225g
 
 Fresh Mango, peeled - 100 g
 
 Peperoncino Pesto - 2 tbsps
 
 Ground Black Pepper - to taste
 
 Haitian Sensation Chilli Sauce - 2 tbsps
 

Method:

• In a food processor combine the eggs, flour, salt and oil. Pulse until it forms a solid ball but do not allow to warm by over pulsing.
.
• Knead the pasta for about 10 minutes until there are no lumps or bits of flour in the dough. Wrap in clingfilm and rest in the fridge for 2 hours.

• Meanwhile, blend the king prawns, mango, Haitian Sensation Chilli Sauce and seasoning into a thick paste.

• Using a pasta machine, roll out the pasta dough in to a long sheet and cut in half. Sprinkle the work surface withe semolina to prevent the pasta sticking and place the rolled out pasta sheets on top.

• Use a pasta cutter / chef's ring to mark circles of pasta, and place the filling on top. Cover with another circle of pasta and press the edges to seal well.

• Bring a large pan of water to the boil, and cook the ravioloi one by one, keeping a rolling boil. Once the pasta floats to the top of the pan, it is cooked.

• Serve the Ravioli drizzled with peperoncino pesto and parmesan cheese.
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