| | | | 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.
|
|