Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Langoustine & Prawn Ravioli with Manzanilla Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

This Langoustine & Prawn Ravioli with Manzanilla is a sophisticated seafood dish combining delicate prawns and langoustines encased in tender ravioli, served with a rich, flavorful butter and Manzanilla wine sauce accented by capers and lemon. Perfect as an elegant starter or main course, this recipe highlights fresh, high-quality seafood with a subtle citrus and wine enhancement.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

For the Ravioli

  • 6 large raw prawns, peeled, deveined, and roughly chopped
  • 1 tablespoon egg white
  • 2 teaspoons heavy cream
  • 1 teaspoon lemon zest
  • Sea salt, to taste
  • Freshly ground white pepper, to taste
  • 12 ravioli wrappers (for 6 closed ravioli; 3 per person)

For the Sauce

  • 4 tablespoons unsalted butter
  • 2 langoustines (cigalas)
  • 1 clove garlic, minced
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • 1/8 cup Manzanilla wine (e.g., Bodega Barbadillo Manzanilla Solear)

Instructions

  1. Prepare the Ravioli Filling: Place half of the chopped prawns, heavy cream, egg white, and lemon zest into a food processor. Pulse lightly to form a thick paste, then season with sea salt and white pepper. Mix in the remaining chopped prawns by hand to maintain some texture.
  2. Assemble the Ravioli: Place about one tablespoon of the prawn filling onto each ravioli wrapper. Wet the edges with water or egg wash, then fold and seal by crimping firmly with a fork to prevent opening during cooking. Set the sealed ravioli on a lightly floured plate.
  3. Bring Water to a Boil: Fill a large pot with water, add salt, and bring to a rolling boil for cooking the ravioli.
  4. Make the Sauce - Poach Langoustines: Slowly melt the butter in a heavy pan over low heat. Add the langoustines and poach by spooning hot butter over them continuously for about 2 minutes until cooked through. Remove and set aside on a plate to rest.
  5. Sauté Garlic and Reduce Sauce: To the remaining butter, add the minced garlic and gently simmer over low heat for about 1 minute without browning it. Add lemon juice and Manzanilla wine, increase heat to let the sauce reduce for 30 seconds, then stir in the drained capers. Remove pan from heat.
  6. Cook the Ravioli: Gently drop ravioli into boiling salted water and cook for 1-2 minutes, or until the wrappers are tender and the filling is warmed through. Use a slotted spoon to remove ravioli and arrange on serving dishes, serving three ravioli per person.
  7. Finish the Sauce and Serve: Reheat the sauce gently, add the cooked langoustines back in to coat with the sauce. Spoon the sauce along with langoustines over the plated ravioli. Optionally, top with a poached langoustine for presentation. Serve immediately, ideally paired with a chilled glass of Manzanilla sherry.

Notes

  • Ravioli wrappers can be homemade, bought from a pasta shop, or substituted with wonton wrappers in a pinch.
  • Use a high-quality Manzanilla sherry like Bodega Barbadillo Manzanilla Solear for the best flavor in the sauce.
  • Drain any caper juices before adding them to prevent excess saltiness; soak in water if capers are salt-preserved to desalinate.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Spanish

Find it online: https://recipesvibe.com/langoustine-and-prawn-ravioli-with-manzanilla-sauce-recipe/