Prawn Ravioli Recipe Jamie Oliver Food

AMAZING RAVIOLI

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Start by making the Royal pasta dough. While it rests, make the filling.
• Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
• Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
• Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
• Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
• On a clean flour-dusted surface, roll out the pasta dough so it's 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
• Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
• Gently seal around the filling, pushing out the air - you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Place them on a semolina-dusted tray as you go - you'll get about 18 ravioli in total.
• Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
• Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
• Meanwhile, place the frying pan back on a low heat and add a splash of olive oil, a third of the butter, and a third of the remaining thyme leaves and tips. Fry until golden, then remove from the heat.
• Scoop the pasta straight into the buttery sauce, bringing some starchy cooking water with it, add a fine grating of Parmesan, toss gently, then spoon on to warmed plates.
• Finish each portion with a scattering of hazelnuts, a little extra virgin olive oil, some extra Parmesan and a few small drips of the balsamic juices, if you like. Serve up to your first lucky guests, while you crack on with the next two portions.

CRAB AND PRAWN RAVIOLI WITH SEAFOOD BISQUE

Steps:

• To make the pasta, put the flour into a large bowl and make a well in the centre. Stir in the eggs and yolks, lemon zest and a pinch of salt, and gradually work into a dough. Knead for 10 minutes, then wrap in cling film and refrigerate for 30 minutes.
• Meanwhile, to make the filling, place a frying pan over a medium heat. Add a dash of oil and fry the prawns with a pinch of salt and pepper and the lemon juice. Leave to cool slightly, then remove the prawns from their shells, reserving the shells for later.
• Place the prawn and crab meats in a food processor and blend until smooth. Add the egg white and seasoning and blend again until just mixed. Stir in the chives, cover and set aside.
• To make the bisque, heat the oil in a heavy-based saucepan and fry the onion until brown. Add the garlic and prawn shells and cook for another 30 seconds. Stir in the brandy, tomatoes, bay leaf, tomato purée and star anise. Stir in the stock and simmer for 20 minutes.
• Strain the sauce using a funnel and muslin cloth and return to the pan. Stir in the cream and cook over a medium heat until it is the consistency of single cream. Season to taste.
• To make the ravioli, cut the pasta into four pieces and roll out each piece using a pasta machine, working it through the settings until it is on the thinnest setting. Sprinkle semolina flour onto a work surface and lay a sheet of the pasta on top. Spoon tablespoons of the filling up the centre of the pasta, leaving a 4cm/1½in gap between each spoonful. Brush around the filling with beaten egg, lay a second sheet of pasta over the top and seal each one by cupping and expelling any air. Use a cutter to cut out the individual ravioli. Repeat with the last two sheets of pasta until you have 12-16 individual ravioli.
• Bring a large saucepan of water to the boil and cook the ravioli for 3-4 minutes. Transfer to the bisque pan to coat.
• Place three or four ravioli on each plate, spoon over the sauce and garnish with the chives and a small drizzle of extra virgin olive oil.

PRAWN AND PEA RISOTTO WITH BASIL AND MINT

Steps:

• Cook peas in boiling stock or water. Don't waste pods, you can place them in the stock after the peas are cooked to infuse their fantastic delicate flavor. Use this stock as part of the stock/water for the risotto. At the end of Stage 3 in the basic risotto recipe, add the prawns and peas and simmer for 1 minute as prawns take no time to cook. At Stage 4 of the risotto recipe throw in the fresh herbs and squeeze the lemon juice. Stir and serve immediately. Drizzle with good peppery olive oil.;
• Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
• Yield: 6 servings

CRAB AND PRAWN RAVIOLI IN SEAFOOD BISQUE

Steps:

• Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
• You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
• Turn the dough out onto the counter.
• Use your hands to shape it into a ball and draw together any crumbs.
• Wrap in clingfilm and leave to relax in a cool place for an hour.
• Meanwhile, make the filling.
• Remove the prawns from their shells.
• Put the crabmeat and prawns in the food processor and whiz until smooth.
• Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
• Stir in the chives, cover and set aside.
• Make the sauce.
• Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
• Add the garlic and cook for another 30 seconds.
• Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
• Add the stock and simmer for 20 minutes.
• Strain the sauce and reduce to 150 ml by boiling rapidly.
• Add the cream, reduce to the consistency of single cream and season to taste.
• Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
• You want a strip about 6 inches wide.
• Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
• Fold the other half over the mounds of filling.
• Press together, firmed around each mound to make sure you have squeezed out all the air.
• Cut between the rows, making sure the edges are sealed.
• You can use a fork to decorate the edges.
• Cook the ravioli in boiling water for 3-4 minutes until al dente.
• Place on the serving dish, drizzle over the sauce and decorate with the chives.

KING PRAWN RAVIOLI WITH KING PRAWNS AND GINGER, SOY SAUCE

Steps:

• To Make Ravioil:.
• Spread 12 wonton wrapper on a flat surface.
• Place prepared prawns in centre, coriander leaf on top.
• PAint edge with water and place anotehr wonton wrapper on top.
• Press edges together and cover with tea-towel. Set aside.
• To make sauce:.
• Put ginger, chilli in a saucepan and pout in wine.
• Simmer mixture until reduced by half.
• Turn heat low and gradually whisk in butter.
• Add soy sauce, lemon juice, salt and pepper.
• Set aside.
• To cook prawns:.
• Put whole prawns in steamer and sprinkle with ginger, shallots, coriander leaves, salt and pepper. Steam for 3 minutes.
• To cook ravioli:.
• Drop ravioli a few at a time into boiling salted water and cook 3 minutes. Drain.
• To serve:.
• Place 2 ravioli on plate, spoon over sauce and top with 3 prawns.