ravioli al granchio in salsa di gamberoni
crab & crayfish ravioli in king prawn sauce
In Pasta & Magic you'll see me refer a lot to 'pragmatic pasta' - that's my term for cooking meals using top quailty shop-bought ingredients - usually fresh pasta - and incorprating them into your own dishes with homemade sauces. These Dell'Ugo chiller-cabinet ravioli are a perfect example of the kind of excellent ingredients you can grab straight off the shelf and then pair with freshly bought fish in a sauce you make yourself to create a really unforgettable filled-pasta meal. Remember, it's only cheating if you tell them you made the ravioli yourself.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
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fry the prawns
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begin to cook the tomato sauce
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add the prawn heads
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simmer, remove heads
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add tails to sauce, simmer
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boil the pasta
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combine the sauce and pasta
crab & crayfish ravioli in king prawn sauce
INGREDIENTS
(2 people)
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sun-dried tomato paste (M&S)
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3 large fresh king prawns
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white wine
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cayenne pepper
PASTA
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one pack Dell'Ugo Crab Ravioli
MANTECATURA (?)
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none
METHOD
We're going to cut some more corners to amazing taste by using sun-dried tomato paste as a bass for a sauce. The best types are really intensely tomatoey and don't have strong herby or garlic flavours. One of my favourite at the moment to use for sauces is from M&S, but quite a few other brands produce paste like this too.
Begin by flash-frying the king prawns in a little EVO and a splash of wine. After just a couple of minutes, take them off the heat and remove the heads. Begin to warm a few tablespoons of sun-dried tomato paste in a pan, with another splash of wine. Add the prawns' heads and a ladle of water and allow them to simmer for a few minutes while you begin boiling the water for the ravioli. While that's happening, peel and de-vein the prawn tails and cut into small pieces.
Add the chopped tails to the tomato sauce and let it simmer, checking the seasoning (salt and cayenne pepper, to taste). Boil the pasta and pay close attention to the packet instructions - don't overcook the ravioli, in fact, aim to fish them out of the cooking water at least a minute before the cooking time quoted on the packaging. Add them straight into the tomato and prawn sauce, on a very low heat, and combine really gently using a couple of spoons - no tossing!
NUTRITION PER SERVING
KCAL: 614
Fat (g): 32.7
Sat Fat (g): 7.1
Carb (g): 46
Sug (g): 6.9
Fibre(g): 3.5
Prot (g): 21.5
Salt (g): 2.21
