Forget everything you know about tradition. This recipe is about simplicity, fun, and upsetting both my Asian and European lineage at once. It’s wonton ravioli.
Guillaume Brahimi made this dish for a quick social video to support Lunar New Year this year, and it got me thinking – isn’t it amazing we can buy fresh pasta products (wonton skins) at the supermarket, and we don’t even know it. The texture of fresh noodles or pasta is incomparable, so why not take advantage of it.
I wanted to offer a minor upgrade and simplify the sauce he made which required roasting cubes of pumpkin – delicious, but who needs a whole extra job. The garlic prawn rav' was born.
If you’ve got time this recipe works great with homemade pasta sheets instead of wonton skins, but for a quick alternative, just look to the refrigerated noodle section at your local supermarket.
How to make garlic prawn wonton ravioli
Talk about simplicity, just five ingredients and a pinch of salt, and you've got dinner. Source: Camellia Aebischer
Serves 4
In a small bowl mix until combined:
- 200 g raw prawn meat, coarsely chopped
- 1 clove garlic, finely grated
- Pinch salt, to taste
Grab a small bowl of water to dip fingers in and:
- 1 x 250 g packet of wonton wrappers
On a clean work surface, lay down a wonton wrapper and place a teaspoon of the prawn mix in the centre. Wet your finger or a pastry brush and paint a ring around the filling, then place another wrapper on top and press to seal around the ring.
I like to let the corners flow free, but you can seal all the way to the edge if you like.
Place a large pot of salted water on the stove to boil. Once almost boiling, place a large frypan on a burner next to it and over medium heat add:
- 4 tbsp salted butter
- 12 sage leaves
Cook until the butter browns slightly and sage leaves crisp up, be careful not to burn either.
Meanwhile, cook your ravioli in the salted water for 1-2 minutes, then transfer straight to the warm, buttered pan. Toss to coat in the butter sauce, then serve.
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Fact: brown butter makes everything better. Source: Camellia Aebischer
