Kauai Prawns Recipe
Lump Crab Ravioli | Kahuku Sea Asparagus Grenoboise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Dough
Filling
Kahuku Sea Asparagus Grenobloise
Prawns
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, combine flour and salt. Make a well in the center and add eggs and olive oil. Mix together until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling
- 2
Prepare the Filling
In a mixing bowl, combine lump crab meat, ricotta cheese, Parmesan cheese, parsley, lemon zest, salt, and black pepper. Mix gently to combine.
Ravioli Assembly
- 3
Assemble Ravioli
Roll out the pasta dough into thin sheets. Place a teaspoon of filling on one sheet, spacing them evenly. Moisten the edges with water, then place another sheet of dough on top. Press down to seal and cut into squares.
Cook Ravioli
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook for about 3-4 minutes until they float to the surface. Remove and drain.
Kahuku Sea Asparagus Grenobloise
- 5
Cook Prawns
- 6
Serve
- 7
Plate the Dish
To serve, place ravioli on a plate, top with sautéed prawns, and drizzle with the Kahuku sea asparagus grenobloise.
