Ingredients
- 500 g (1 lb) raw prawns, peeled and deveined
- 1 tablespoon chopped chives
- 1 egg white, lightly beaten
- 1⅓ cups (350 ml/11 fl oz) cream
- 200 g (6½ oz) packet won ton wrappers
- 1 egg, lightly beaten
Basil butter
- 80 g (2¾ oz) butter
- 1 clove garlic, crushed
- ¼ cup (15 g/½ oz) shredded basil
- ¼ cup (40 g/1¼ oz) pine nuts
Method
1. Put the prawns in a food processor. Add the chives and egg white, and process until smooth. Season with salt and pepper. While the machine is running, gradually add the cream; do not over process. Transfer the mixture to a bowl, cover and refrigerate for 30 minutes.
2. Place 2–3 teaspoons of the prawn mixture on the centre of half the won ton wrappers. Brush the edges of the wrappers lightly with the beaten egg, and cover with the remaining wrappers. Press the edges firmly to seal. Using a 7 cm (2¾ inch) scone cutter, cut the ravioli into circles. Cook the ravioli in a large pan of boiling water for 4 minutes. (This is best done in batches to prevent overcrowding of the pan, which will cause the temperature to drop.) Drain the ravioli, taking care not to damage them, and divide among 4 warm serving plates.
3. To make Basil Butter: Melt the butter gently in a pan with the garlic. Add the shredded basil, pine nuts and a little freshly ground black pepper and cook until the butter turns a nutty brown colour. Drizzle the butter over the pasta and toss gently. Serve immediately.
