Prawn & Ricotta Ravioli with Olive Oil & Fresh Sage

Add a taste of Italy to your dining experience with this seafood ravioli from Gino D’Acampo.

Ravioli are popular all over Italy, stuffed with a variety of different ingredients depending on the region and the season. Wherever you are on the coast, you’ll usually find them filled with seafood, as in this recipe. These make a great little starter, or for less people are a good dinner option.

Healthy Diet

By Healthy Diet

Serves: 8
cals 453
Prawn & Ricotta Ravioli with Olive Oil & Fresh Sage

Ingredients

  • 400g ‘00’ grade pasta flour, plus extra for dusting
  • ½ teaspoon fine salt
  • 2 teaspoons finely ground pepper
  • 2 egg yolks
  • 3 medium eggs, lightly beaten
  • 60ml extra virgin olive oil
  • 8 large fresh sage leaves
  • ½ teaspoon grated lemon zest, to serve

For the filling

  • 750g ricotta cheese
  • Grated zest of 2 unwaxed lemons
  • 250g cooked king prawns, chopped
  • 3 tablespoons chopped fresh chives
  • 2 medium eggs, lightly beaten
  • Salt

Method

  1. First make the dough: place the flour, salt and pepper in a large bowl. Make a well in the centre and add the egg yolks, beaten eggs and 2 tablespoons of the oil. Using the handle of a wooden spoon, gradually mix the flour into the liquid. Once the texture is crumbly, turn out the mixture onto a well-floured surface.
  2. Knead for about 8–10 minutes until you have a soft, smooth dough. The technique is the same as for bread: hold the dough in one hand and fold, push down and stretch the dough away from you with the other hand. Rotate and repeat. Shape the dough into a ball, wrap in cling film and chill for 30 minutes. Meanwhile, put the ricotta, lemon zest, prawns and chives in a large bowl and mix with a fork. Cover with cling film and refrigerate for at least 15 minutes.
  3. Remove the cling film from the dough, dust the dough lightly with flour and cut into 2 even-sized pieces. Roll out each piece to about 2mm thick, either using a pasta machine or a rolling pin (dust the rolling pin and work surface with flour first). Dust frequently with flour or the dough can become sticky.
  4. Lay 1 piece of dough on a well-dusted work surface. Place a tablespoonful of the filling on the dough and repeat at 5cm intervals over half the sheet only. Lightly brush the spaces around the filling with the 2 beaten eggs. Fold over the dough to cover the filling. Press gently around each spoonful of filling to expel the air. Using a 5.5cm round ravioli stamp cutter, cut out the ravioli. Cover with a tea towel and repeat with the other piece of dough.
  5. Cook the ravioli in a large pan of boiling, salted water for 3 minutes. Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the sage. As soon as it starts to sizzle, transfer the ravioli using a slotted spoon to the pan with the sage. Gently toss to coat. To serve, sprinkle over a little lemon zest.

Recipe extracted from Gino’s Italian Coastal Escape by Gino D’Acampo, published by Hodder & Stoughton on 19th October, £20

Nutrition: per serving

cal

453

fat

22.2g

sat fat

4.5g

protein

25.5g

salt

1.26g

carbs

37.3g

sugar

2.85g