Quick and Easy

Prawn ravioli with lemongrass and ginger broth

This prawn ravioli recipe is so delicate, yet comforting paired with a lemongrass and ginger broth. Serve for a delicious weeknight meal or impressive dinner party main
6
35M

This recipe first appeared in Food magazine.

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Ingredients

Lemongrass and ginger broth
Ravioli

Method

1.Place the chicken stock, water, fish sauce, tamarind purée, lemongrass, garlic, ginger, chilli and spring onions in a large saucepan. Bring to the boil and simmer for about 30 minutes, or until the stock is reduced by half. Season with salt and pepper. Strain the broth through a sieve.
2.To prepare the ravioli, place the prawn meat, garlic, spring onion, sweet chilli sauce, coriander and fish sauce in a bowl. Mix together well.
3.Place about 12 wonton wrappers at a time on a flat surface. Brush each wonton wrapper with the beaten egg.
4.Place about a teaspoon of the prawn mixture in the centre of each wrapper. Top with another wonton wrapper and press down to seal, pushing out any air bubbles. If desired, cut the ravioli into circles with a fluted cookie cutter.
5.Place the ravioli on a tray lined with baking paper, ensuring they don’t touch each other. (They will stick together.) Cover with cling wrap and refrigerate until required.
6.Bring a large pot of salted water to the boil. Add 1 tablespoon oil. Add the ravioli, return to the boil and cook the ravioli for 4-5 minutes, or until the ravioli are cooked through.
7.To serve, place four ravioli per serve into bowls. Pour over some of the hot broth. If desired, garnish with coriander and sliced chilli.
  • Diabetes friendly. – Serves 6 (makes approx 24 ravioli).
Note

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