Seared Blue Prawns Provençal with Crispy Wisconsin Gorgonzola Ravioli


Servings: 6


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

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

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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.