Prawn And Grapefruit Ravioli With Pink Grapefruit Beurre Blanc



1 - Prawn and grapefruit ravioli
3 Tablespoon - Unsalted butter
1 Tablespoon - Minced shallots
1 Pound - Shelled and deveined small prawns
1 - Garlic clove, minced
1 Pinch - Red pepper flakes
2 Tablespoon - Chopped fresh basil, divided
2 Ounce - Dry white vermouth
2 Tablespoon - To 3 tbsp (45 ml) cornmeal
1 Tablespoon - Salt
1 - Pink grapefruit, segmented, for garnish
1 - Package of wonton wrappers (40-50 wonton wrappers)
1 - Grapefruit beurre blanc
0.5 Cup - Fresh grapefruit juice
1 Tablespoon - Dry white vermouth
0.75 Cup - Cold unsalted butter, cut into 12 pieces


1. Melt butter over medium-high heat in a large frying pan. Add shallots and cook until soft and translucent, about 3 minutes. Add prawns and cook for 2 minutes stirring occasionally. Reserve a few prawns for garnish.

2. Add garlic, red pepper flakes and 1 tbsp (15 ml) basil and cook for about 1 minute or until fragrant, stirring occasionally. Add vermouth and cook for about 4 minutes or until reduced by half.

3. Remove prawns from pan and set aside. If still too much liquid, cook until reduced to a glaze. Pour over prawns and refrigerate until ready to use.

4. Line a baking sheet with parchment paper and sprinkle evenly with cornmeal.

5. To make ravioli, take one wonton wrapper and set on a dry cutting board. Add 1 tbsp (15 ml) prawn filling. Using a pastry brush, lightly brush water all around exposed dough, add a second wonton wrapper on top and press to remove air and seal. Using a ravioli cutter, cut the desired shape and place ravioli on baking sheet. Repeat procedure until all the filling is used. Cover ravioli with a dry cloth and cook, or freeze until ready to use.

6. To make Grapefruit Beurre Blanc, combine grapefruit juice and vermouth in small, heavy non-reactive saucepan. Bring to a low boil and cook until liquid is reduced to about 1 tbsp (15 ml). Remove pan from heat and using a whisk, beat in 1 piece of butter, then a second piece.

7. Return pan to a very low heat and whisk in remaining butter, one piece at a time. Remove from heat and whisk in salt and pepper to taste. Cover and keep warm while preparing ravioli.

8. Fill a large saucepan with water and bring to a boil. Add 1 tbsp (15 ml) salt and ravioli. Cook ravioli for about 3 minutes, or until it floats. Remove with a slotted spoon, drain well and transfer to serving plates or a platter.

9. Pour beurre blanc around and over the ravioli, and garnish with reserved prawns, grapefruit segments and remaining chopped basil.

No of servings: Makes 20 ravioli

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