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Prawn Raviolo with a Rich Creamy Sauce

Derek Crossley serves up his take on this traditional Italian filled pasta. A real treat for seafood lovers!


  • Homemade Pasta

  • 200 grams of OO flour

  • 2 eggs

  • Salt

  • Prawn Sauce

  • 500 grams uncooked green prawns with shells on

  • 1 cup of dry white wine

  • 1 litre Campbells unsalted chicken stock

  • 1 pinch Saffron

  • 2 cloves garlic, crushed

  • 1 carton of heavy cream (200 mls)

  • 1 teaspoon chives finely chopped as garnish before serving

  • Salt to season

  • Prawn Filling

  • 500 grams raw prawn meat

  • 1 clove garlic

  • Chopped up chives

  • Salt and pepper


  • Homemade Pasta:

  • 1.

    Take 200 grams of OO flour and pulse in food processor until fine add pinch of salt and eggs one at a time until the desired consistency is reached

  • 2.

    Wrap in cling film and refrigerate for at least 30 mins

  • Prawn Sauce:

  • 1.

    Shell the prawns and set aside to make the filling later.

  • 2.

    Put a little oil in the base of a pan and add the garlic, shells heads and all, and cook until they caramelise.

  • 3.

    Deglaze the pan with chicken stock and wine, .

  • 4.

    Cook for 20 minutes then strain the prawn shells and discard. Return to pan and reduce for 15 mins. Add cream and saffron. Cook until thick, strain out the saffron strands and put to one side.

  • Prawn Filling:

  • 1.

    Coarsely chop the prawns, add the garlic and chives

  • 2.

    Retrieve the pasta from fridge

  • 3.

    Roll out pasta and cut in two halves

  • 4.

    Using the palm of your hand flatten each half to help the pasta making machine

  • 5.

    Place in machine on thickest setting and proceed to roll it out using plenty of flour to stop it sticking

  • 6.

    Continuously reduce the thickness until you can almost see through it

  • 7.

    Place on bench and repeat the process for the top of the ravioli

  • 8.

    Lay out the bottom section of the pasta and place prawn filling at intervals allowing roughly 1 centimetre around filling for egg wash

  • 9.

    Place the top section on and cut with a serrated pasta wheel to give the traditional shape

  • 10.

    Put in plenty of boiling salted water for approx. 5 mins

  • 11.

    Reheat sauce and place ravilo in serving dish then pour over enough of the sauce adding chopped chive garnish serve with a flourish

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