These PRAWN AND POTATO RAVIOLI are an elegant and surprisingly balanced first course, capable of combining the delicacy of the sea with the softness of a homestyle filling. The natural sweetness of fresh prawns meets the creaminess of boiled and mashed potatoes, resulting in a soft, enveloping, and fragrant heart. The egg pasta, thin and velvety, surrounds the filling without covering its flavor, while the simple and aromatic dressing highlights every note without weighing it down.
It is the ideal dish for an elegant dinner or to celebrate a special occasion, but also for those who enjoy cooking with genuine ingredients and enhancing their natural intensity. Each raviolo is a small treasure chest that contains marine aromas and soft textures, offering the palate a perfect balance between taste, lightness, and culinary refinement. A first course that wins you over at the first bite.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 2 eggs (medium, at room temperature)
- 1 tbsp water
- 1 tbsp extra virgin olive oil
- to taste salt
- 5 large prawns
- lb (14 oz) potatoes
- 1/4 onion
- 1/2 cup white wine
- lemon zest
- 1 bunch parsley
- to taste salt
- to taste nutmeg
- to taste extra virgin olive oil
- 2 tbsp butter
- 5 leaves sage
- lemon zest
- pink peppercorns (in berries)
- to taste salt
WHAT YOU’LL NEED FOR THE PRAWN AND POTATO RAVIOLI
- 2 Pots
- 1 Bowl
- 1 Potato ricer
- 1 Skillet
- 1 Pasta machine
- 1 Work surface
- 1 Mold for ravioli
Steps
Preparing the PRAWN AND POTATO RAVIOLI is straightforward but requires some time for the various preparations.
Put the flour in a bowl and make a well. Add the eggs, salt, water, and oil.
Knead everything until you obtain a smooth, soft dough. If it seems dry, add a little more water.
If it becomes too sticky, add some flour.Once the dough is made, wrap it in cling film and let it rest for 30 minutes.
Wash the potatoes (it’s important they are old and dry) and place them in a pot with cold water and salt. Then cook them for 30 minutes from when the water starts boiling.
Once cooked, let them cool slightly, peel them, and press them into a bowl using a potato ricer.
Meanwhile, in a pan with the olive oil, sauté the finely chopped onion. Add the prawns, deglaze with the white wine, and season with salt.
Do not overcook the prawns, at most 2 minutes.
Chop the prawns and combine them with the potatoes.Mix the ingredients, adjust the salt, add the grated lemon zest, nutmeg, and parsley.
With the filling ready, roll out the pasta using a fresh pasta machine, set to number 3 on the roller. The dough should be thin enough to highlight the flavor of the filling.
Place small mounds of filling on the sheets (about a teaspoon each), spacing them about 2 in apart.
Cover with another sheet of pasta and cut the necessary shapes.
To ensure the raviolo doesn’t open, before cutting with the cutter, brush the area around the filling with a little water using a pastry brush; once closed, press the edges with your fingers to seal.
Arrange the prawn and potato ravioli on a tray dusted with flour.Place the oil, butter, and sage in a pan and melt over low heat. Meanwhile, cook the ravioli in plenty of boiling salted water.
Add the lemon zest, crushed pink peppercorns, a pinch of salt, and a bit of the ravioli cooking water. Shake the pan to create an emulsion and a thick, whitish sauce.
Drain the pasta into the pan and toss to coat your prawn and potato ravioli.Sauté over high heat for a moment, finish with the cleaned and chopped parsley.
Serve piping hot.
