Fresh prawn and pesto filled wonton wrappers are poached and served with a seaweed salad makes an excellent summertime dinner dish.


  • Ravioli

  • 1 Packet Wanton Pastry

  • 4 Prawns

  • Sea Salt

  • Pesto

  • Water

  • Small Bunch Spinach

  • Squeeze Lime Juice

  • Pesto

  • 1 Bunch Coriander

  • 1 Bunch Basil

  • 1 Cup Peanuts

  • 2 Tbs Peanut Oil

  • 1 Clove Garlic

  • 1 Small Knob Of Ginger

  • 1 Large Chilli


  • Pesto:

  • 1.

    Blend together the coriander, basil, peanuts, garlic, ginger, peanut oil and half the large chilli. ‘Pulse’ the blender so that the pesto remains chunky.

  • Ravioli:

  • 1.

    Lay out the wanton pastry.

  • 2.

    Take the tail off each prawn, bend into a circle, and place in the centre of the pastry.

  • 3.

    Place a teaspoon of pesto onto the middle of the prawn. Wet the edges of the pastry with water and place another piece of pastry on top.

  • 4.

    Use a pastry or egg cutter to round off the edges and pinch the edges to close off the ravioli.

  • 5.

    Blanche the ravioli in boiling, salted water for 45 seconds before taking off the heat.

  • 6.

    Let the ravioli ‘poach’ while preparing to serve.

  • 7.

    Serve with a seaweed salad, the remaining pesto and a squeeze of lime juice.

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Posted by hungry girlReport
He just served it alongside the dish. Just wash and then quickly pan fry ...