Prawn Ravioli, Oyster and Parsley Mousse, Grapefruit and Lamb’s Lettuce

Nov 3, 2015

Prawn Ravioli, Oyster and Parsley Mousse, Grapefruit and Lamb’s Lettuce

Nov 3, 2015

To be paired with Creation Whale Pod Rosé

Prawn Ravioli, Oyster and Parsley Mousse, Grapefruit and Lamb’s Lettuce

Ingredients

Pasta Dough

  • 550 g flour
  • 6 whole eggs
  • 4 egg yolks
  • 2 tbs olive oil
  • 1 tbs salt

Ravioli Mix

  • 200 g cooked prawns, chopped
  • 200 g uncooked prawns, peeled
  • 50 ml cream
  • salt to season
  • 1 egg yolk

Oyster and Parsley Mousse

  • 100 ml milk
  • 50 ml heavy cream
  • 6 oysters shucked
  • 1 cup parsley
  • 15 g gelatine slated
  • Salt to season

Method

Pasta Dough

  1. Place the flour, olive oil and salt in a bowl.
  2. Add the eggs and mix gradually forming a dough.
  3. Remove from the bowl and place on a floured surface.
  4. Knead until smooth, wrap in cling film and refrigerate for 1 hour.

Prawn Mix

  1. Place the uncooked prawns and cream in a blender.
  2. Blend until smooth.
  3. Remove from blender and fold in the cooked prawns, season.
  4. Form little balls from the mix, roughly 80 g.
  5. Chill in the fridge.

Ravioli

  1. Roll the pasta out on a floured surface until level 8 on the pasta machine.
  2. Cut out 10 cm circles, one for the top and one for the bottom of the ravioli.
  3. Brush the egg yolk on the bottom piece of pasta.
  4. Place the 80 g ball of prawn mix in the centre of the brushed pasta.
  5. Place the top piece of pasta over and gently press the edges together.
  6. Blanch in salted boiling water for 5 min to serve.

Oyster and Parsley Mousse

  1. Place the milk, parsley and oyster juice in a blender and blend.
  2. Strain this and add the gelatine.
  3. Separately whip the cream until soft peaks form.
  4. Fold in the whipped cream.
  5. Season and allow to set in the fridge.

Garnish with lamb’s lettuce and grapefruit.

22 (Adjusted)

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