Portobello Mushroom Ravioli with Prawns

SUBMITTED BY: Michelle Campbell

"This is a sinfully rich pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce."

PREP TIME	25 Min
COOK TIME	15 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

20 large prawns, peeled and deveined
12 ounces prepared fresh cheese ravioli
7 large portobello mushrooms, sliced
3 cloves garlic, minced
3 tablespoons capers
3/8 cup butter
5 fluid ounces white wine
2 tablespoons olive oil
freshly ground black pepper
2 tablespoons grated Parmesan cheese
1/2 lemon, juiced

READ REVIEWS (28)

DIRECTIONS

Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.
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.
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.
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!

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 14, 2003 by CLAUDIAC

This was excellent. I agree with the other cook, the shrimp would be overcooked if you left them in the sauce all that time; however I think the juices from the seafood add something to the sauce, so what I did was this: Add the shrimp when the recipe said to, and then remove with a slotted spoon after they turn pink and set aside while the rest of the sauce is reducing. Then I put the shrimps back in the sauce at the end to warm them before serving. Additionally, I was out of capers so instead I used a tablespoon of crushed, chopped soft green peppercorns (from a jar in brine). Worked great!! You need to add some fresh chopped parsley or basil for garnish, it is not a very colorful plate without it. There was something sort of sensual about this dish..I will definitely make this again maybe even for Valentine's day?

23 users found this review helpful

Reviewed on Sep. 11, 2003 by grneyedmustang

This recipe was great, but I added a half teaspoon of lemon juice in the sauce, and topped it with tomatoes and green onions for additional color and flavor.

13 users found this review helpful