Seared Blue Prawns Provençal with Crispy Gorgonzola Ravioli

Seared Blue Prawns Provençal with Crispy Gorgonzola Ravioli

prep time

minutes
cook time

minute
servings
6

Ingredients

















Cooking Instructions

For concassé:


1

In large pan over medium heat, add olive oil. Sauté onion and bouquet garni. When onions are translucent, add garlic. Cook 2 minutes. Add tomatoes. Simmer 20 minutes. Add salt and pepper.


For ravioli:


1

Brush wonton edges with water. Put rounded tablespoon of gorgonzola on one square. Top with another wonton square. Press edges together to seal. Deep-fry at 350°F for 30 to 60 seconds. Drain on paper towels.


For prawns:


1

In large pan over medium heat, add butter and garlic. Sauté prawns just until firm. Remove from heat.


2

To serve: Ladle tomato concassé onto plate. Arrange prawns. Sprinkle with chives and parsley. Garnish with ravioli.


Ingredients

















Cooking Instructions

For concassé:


1

In large pan over medium heat, add olive oil. Sauté onion and bouquet garni. When onions are translucent, add garlic. Cook 2 minutes. Add tomatoes. Simmer 20 minutes. Add salt and pepper.


For ravioli:


1

Brush wonton edges with water. Put rounded tablespoon of gorgonzola on one square. Top with another wonton square. Press edges together to seal. Deep-fry at 350°F for 30 to 60 seconds. Drain on paper towels.


For prawns:


1

In large pan over medium heat, add butter and garlic. Sauté prawns just until firm. Remove from heat.


2

To serve: Ladle tomato concassé onto plate. Arrange prawns. Sprinkle with chives and parsley. Garnish with ravioli.


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