Prawns with Nduja Ravioli
in tarragon sauce- Milk
- Crustaceans
- Egg
- Wheat
- Cereals containing gluten
- Almonds
- Celery
- Pistachio nuts
- Soya
- Cashew nuts
- Molluscs
- Crustaceans
- Fish
- Hazelnuts
- Mustard
- Nuts
- Walnuts
- Barley
- Cereals containing gluten
- May contain traces of allergens
In this restaurant-quality dish, filled ravioli pasta is paired with pink prawns, green peas and spinach in a creamy tarragon sauce.
Ingredients
5 grams
Tarragon
1 unit(s)
Onion
60 grams
Baby Spinach
110 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
1 sachet(s)
Vegetable Stock
1 sachet(s)
Garlic & Herbs
150 grams
King Prawns
(Contains: Crustaceans)
300 grams
Nduja and Red Pepper Ravioli
(Contains: Egg, Milk, Wheat, Cereals containing gluten May be present: Almonds, Celery, Pistachio nuts, Soya, Cashew nuts, Molluscs, Crustaceans, Fish, Hazelnuts, Mustard, Nuts, Walnuts, Barley, Cereals containing gluten)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the pasta.
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
- Halve, peel and thinly slice the onion.
- Add the onion and garlic herb seasoning to the pan.
- Fry until softened stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
TIP: If you’re in a hurry you can boil the water in your kettle.
- When boiling, add the pasta to the water and reduce the heat.
- Simmer until softened, 3-5 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Once the ravioli are in the water, do not allow the water boil anymore, otherwise they will burst.
- Once the prawns are cooked, stir through the peas, spinach, stock, creme fraiche, half the tarragon and reserved pasta water.
- Allow the spinach to wilt and then carefully stir through the drain pasta.
- Add a splash of water to loosen the sauce if required.
- Season to taste with salt and pepper.
- Divide the creamy prawn ravioli between plates.
- Garnish to taste with remaining tarragon.
