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Seared Blue Prawns Provençal with Crispy Gorgonzola Ravioli

Servings: 6


For 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

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

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

Cooking Directions:

For 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 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 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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