Tomato Prawn Sauce and Lobster Ravioli

    2 hours

    This is a great pasta sauce - try different kinds of ravioli if you can't get lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product.

    19 people made this

    Serves: 4 

    • For the Prawn Stock
    • 250g unpeeled large prawns
    • 1 yellow onion, quartered
    • 2 stalks celery with leaves, cut into pieces
    • 1 lemon, halved
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
    • 2 tablespoons whole black peppercorns
    • 1/2 cup chopped fresh flat-leaf parsley
    • 3 cups (750ml) water
    • For the Sauce
    • 1 tablespoon unsalted butter
    • 1 eschallot, minced
    • 2 cloves garlic, minced
    • 2 teaspoons lemon zest
    • 1 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup (250ml) white wine
    • 1 cup tinned diced tomatoes
    • 1/2 cup (125ml) heavy cream
    • salt and freshly ground black pepper to taste
    • 16 large lobster ravioli
    • For Garnish
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 teaspoon lemon zest

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Peel and devein the prawns, reserving the shells and heads. Chop the prawns into bite-size pieces.
    2. To make the prawns stock combine the prawns shells and heads, onion and celery in a large pot. Squeeze the lemon juice into the pot then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley and 3 cups of water.
    3. Cover the pot and bring to a boil. Reduce heat and simmer uncovered for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the stock and set aside.
    4. Heat the butter in a large frypan over medium heat. Cook the prawn pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the eschallot to the pan; cook and stir until softened and translucent, about 5 minutes.
    5. Stir in the garlic, lemon zest, salt and ground pepper. Cook for thirty seconds then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the stock to the pan, bring it to a boil and simmer until the sauce is reduce by half, about 15 minutes.
    6. Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce if necessary.
    7. Stir the diced tomatoes and cream into the sauce and heat through. Return the prawns to the pan, taste the sauce and season to taste with salt and pepper. Fold the ravioli into the sauce.
    8. Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

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    Reviews in English (15)


    I gave this 4 stars because the sauce as is needed some changes. I added more heavy cream and some parmesan cheese to thicken it up. With those additions, it was great.  -  15 Feb 2011  (Review from Allrecipes USA and Canada)


    this is delicious.  -  13 Nov 2010  (Review from Allrecipes USA and Canada)


    Sauce is to die for!  -  06 Mar 2010  (Review from Allrecipes USA and Canada)