Name: Prawn and leek ravioli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2.00 leeks large, finely chopped; 250.00 ml cream; 3.00 ml truffle oil; 3.00 pinch salt to taste; 3.00 pinch freshly ground black pepper to taste; 6.00 prawns tiger, shelled, de-veined; 24.00 wonton wrappers; 250.00 ml wine dry white or fish stock; 60.00 ml wine white; 125.00 ml cream; 100.00 g rocket; 65.00 ml parmesan cheese shaved; 30.00 ml parmesan cheese

Recipe Disclaimer

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Ingredients (13)

2.00	leeks — large, finely chopped
250.00 ml	cream
3.00 ml	truffle oil
3.00 pinch	salt — to taste
3.00 pinch	freshly ground black pepper — to taste
6.00	prawns — tiger, shelled, de-veined
24.00	wonton wrappers
250.00 ml	wine — dry white or fish stock
60.00 ml	wine — white
125.00 ml	cream
100.00 g	rocket
65.00 ml	parmesan cheese — shaved

for sauce: (1/4 cup) bisque sauce

30.00 ml

parmesan cheese

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Method:

1. Blanch the leeks in salted boiling water. In a separate saucepan, reduce the cream to 150ml. Add the leeks and truffle
or peanut oil. Season to taste.

2. Cut the prawns into three pieces each. Spoon a little of the cooked leeks onto each wonton pastry sheet and top with two pieces of prawns.

3. Seal the edges with a little flour and water. Simmer gently for 15 minutes in white wine or fish stock.

4. To make bisque sauce: Purée remaining pieces of prawns and flavour with 60ml (4T) white wine and 125ml (1/2 cup) fresh cream.

5. Serve with rocket salad, bisque sauce and sprinkle with Parmesan cheese.