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Open Prawn Raviolo with a Spiced Tomato and Tarragon Dressing
Handmade pasta squares filled with sautéed king prawns and a spicy tarragon tomato dressing.
Italian
Seafood
Appetiser
Pasta
Prawns
Estimated Nutrition
Calories
1422.3
kcal / serving
1422.3 kcal total
Carbs
188.4
g
per serving
188.4 g total
Fat
54.4
g
per serving
54.4 g total
Protein
42.1
g
per serving
42.1 g total
Cook Time
10
minutes
Serves
1
portion
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
30
ml
Tomato Ketchup
5
drop
Worcestershire Sauce
Check for anchovies regarding vegetarian status
3
drop
Tabasco Sauce
Dairy
2
piece
Egg Yolk
Free-range
1
piece
Egg
Free-range
GrainsCereals
250
g
Plain Flour
NutsSeeds
2.5
g
Salt
1
clove
Garlic
Finely chopped
1
tbsp
Tarragon
Freshly chopped
1
tbsp
Chervil
Freshly chopped
OilsFats
5
ml
Olive Oil
For the dough
45
ml
Olive Oil
For frying
Seafood
2
piece
King Prawns
Shells removed, de-veined
Method
1
Pulse pasta ingredients in a food processor until a dough forms.
2
Knead dough on a floured surface until smooth.
3
Roll dough through a pasta machine several times until very thin.
4
Cut the pasta into two 5cm squares.
5
Boil pasta squares in salted water for 3 minutes and drain.
6
Sauté prawns and garlic in 15ml of olive oil until cooked.
7
Heat ketchup, Worcestershire sauce, and Tabasco in a pan.
8
Stir tarragon and chervil into the sauce.
9
Layer prawns and sauce between the two pasta squares on a plate.