Mushroom Ravioli with Prawns Recipe
Ingredients
| Prawns | 20 Large (peeled and deveined) | |
| Prepared fresh cheese ravioli | 12 Ounce | |
| Portobello mushrooms | 7 Large, sliced | |
| Garlic | 3 Clove (15 gm), minced | |
| Capers | 3 Tablespoon | |
| Butter | 3⁄8 Cup (6 tbs) | |
| White wine | 5 Ounce | |
| Olive oil | 2 Tablespoon | |
| Freshly ground black pepper | To Taste | |
| Grated parmesan cheese | 2 Tablespoon | |
| Lemon | 1⁄2 , juiced |
Nutrition Facts
Serving size
Calories 1222 Calories from Fat 292
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 16.2 g81.1%
Trans Fat 0 g
Cholesterol 98.7 mg32.9%
Sodium 500 mg20.8%
Total Carbohydrates 51 g17.2%
Dietary Fiber 6.4 g25.4%
Sugars 6.3 g
Protein 157 g313.7%
Vitamin A 14.7% Vitamin C 12%
Calcium 33.6% Iron 20.9%
*Based on a 2000 Calorie diet
Directions
2. In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns, and bring to a boil.
3. Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.
4. To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese!
Chef
