Artichoke ravioli with prawns and their juice
1.00 h
4 raciones
Difficulty:
Media
Ingredients
THE RAVIOLI
1 kg prawns
1 kg artichokes
1 pack wanton pasta
1 spring onion
40 g butter
Salt
Pepper
PRAWN JUICE
Prawn heads and offcuts
1 onion (brunoise)
1 clove garlic (diced)
100 ml puréed tomato
500 ml fumet
Olive oil.
METHOD
THE RAVIOLI
- Ready the artichokes; cook and make a paste; set aside.
- Peel the prawns, save the heads. Sauté the prawns with the butter; remove and then chop them. Cook the brunoise-cut onion in the same buttery mixture; once tender, add in the artichoke purée and leave to thicken to the required texture. Then, add in the chopped prawns and season.
- Roll out the wanton pasta and place a pile of filling in the middle; cover with another layer of pasta. Stick the two pieces together using a little water, then shape them; set aside.
PRAWN JUICE
- Brown the prawn heads and offcuts. In the same oil, brown the onion and garlic and add in the tomato. Leave very dry. Then, add in the fumet and cook for 15 minutes. Infuse, then strain; rectify with salt.
SERVING
- Steam the ravioli for 10 minutes, then serve. Cover with the prawn juice and decorate with flowers.
