Ravioli Bianco With Prawns Recipe
lobster-lemon butter sauce, braised fennel, gem tomatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fennel
Slice the fennel bulb thinly and sauté in olive oil over medium heat until soft, about 5-7 minutes. Season with salt and pepper.
- 2
- 3
Boil the Ravioli
In a large pot of salted boiling water, cook the ravioli according to package instructions until al dente. Drain and set aside.
- 4
Combine the Ingredients
In the pan with the prawns, add the cooked ravioli, braised fennel, and halved gem tomatoes. Toss gently to combine and heat through.
- 5
Serve
Serve the ravioli bianco with a drizzle of the remaining sauce from the pan and additional lemon juice if desired.
