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Seared Blue Prawns Provençal with Crispy Wisconsin Gorgonzola Ravioli

Servings: 6

Ingredients:

Tomato Concassé:
1 tablespoon olive oil
1 small yellow onion, chopped
Bouquet garni
5 cloves garlic, crushed
2 quarts diced fresh tomatoes
Salt and freshly ground black pepper

Ravioli:
6 wonton wrappers (6 1/2 inch square), quartered
4 ounces Wisconsin Gorgonzola cheese, softened
Olive oil for deep-frying

Prawns:
4 tablespoons butter
1 clove garlic, finely chopped
24 fresh blue prawns, peeled and deveined
Snipped chives and parsley, garnish

Cooking Directions:

For the Concassé: 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 the Ravioli: 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 the Prawns: In large pan over medium heat, add butter and garlic. Sauté prawns just until firm. Remove from heat.

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

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