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King Prawn Ravioli With King Prawns and Ginger Soy Sauce

The first time I tasted prawn ravioli, it was in a tiny trattoria tucked away on a cobbled Roman street. The air hummed with the buzz of Vespas and the aroma of simmering garlic, and the ravioli, plump with sweet shrimp and bathed in a buttery, fragrant sauce, transported me. It was a dish that spoke of simplicity elevated to pure elegance, a testament to the magic that happens when fresh ingredients meet thoughtful preparation. That memory inspired me to recreate that magic, to bring that taste of Italy (with a touch of Asian flair!) to my own kitchen.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Dietary Type: Pescatarian

Ingredients

For the Ravioli:

24 wonton wrappers
12 green shrimp, shelled, deveined, cut in half and twisted into bundles
12 coriander leaves

For the Ginger Soy and Coriander Sauce:

2 ½ cm fresh ginger, peeled and chopped
1 chili pepper, seeds removed and chopped
100 ml white wine
200 g unsalted butter
2 tablespoons light soy sauce
1 tablespoon lemon juice
Salt and pepper to taste

For the Prawns:

18 green shrimp, shelled and cleaned
4 shallots, finely diced
24 coriander leaves
Salt and pepper to taste

Equipment Needed

Large flat surface
Small saucepan
Whisk
Steamer
Large pot
Slotted spoon
Serving plates

Instructions

Prepare the Ravioli Filling: Take the 12 halved and twisted shrimp bundles. These will be the heart of your ravioli, providing a burst of sweet, oceanic flavor.
Assemble the Ravioli: Spread 12 wonton wrappers on a clean, flat surface. These will form the bottom layer of your ravioli.
Add the Filling: Place a prepared shrimp bundle in the center of each wonton wrapper. Top each shrimp bundle with a single coriander leaf for a touch of herbaceous brightness.
Seal the Ravioli: Lightly paint the edges of each wonton wrapper with water. This acts as a glue, ensuring a secure seal.
Cover and Press: Gently place another wonton wrapper on top of each filled wrapper, creating a sandwich. Press the edges firmly together to seal, expelling any trapped air.
Rest the Ravioli: Cover the assembled ravioli with a clean, damp tea towel to prevent them from drying out while you prepare the sauce and prawns. Set aside.
Prepare the Ginger Soy Reduction: In a small saucepan, combine the chopped fresh ginger, chopped chili pepper, and white wine.
Simmer and Reduce: Simmer the mixture over medium heat until the liquid has reduced by approximately half. This concentrates the flavors of the ginger and chili, creating a potent base for the sauce.
Emulsify the Sauce: Reduce the heat to low and gradually whisk in the unsalted butter, a little at a time, until fully emulsified and the sauce is smooth and glossy.
Season the Sauce: Stir in the light soy sauce, lemon juice, salt, and pepper. Adjust the seasonings to taste. Keep the sauce warm over very low heat.
Prepare the Prawns for Steaming: In a separate bowl, gently toss the remaining 18 shelled and cleaned shrimp with the finely diced shallots, coriander leaves, salt, and pepper. This infuses the prawns with aromatic flavors before steaming.
Steam the Prawns: Place the seasoned prawns in a steamer basket. Steam over boiling water for approximately 3 minutes, or until the prawns are pink and opaque. Be careful not to overcook them.
Cook the Ravioli: Bring a large pot of salted water to a rolling boil.
Cook the Ravioli: Gently drop the ravioli into the boiling water, a few at a time, to avoid overcrowding the pot. Cook for approximately 3 minutes, or until the ravioli float to the surface.
Drain the Ravioli: Use a slotted spoon to carefully remove the cooked ravioli from the water and drain them well.
Assemble and Serve: Place two ravioli on each serving plate. Spoon over the warm ginger soy and coriander sauce. Top with three steamed prawns per plate.

Expert Tips & Tricks

Wonton Wrapper Freshness: Use fresh wonton wrappers for the best results. If the wrappers are dry, they can crack easily when folded. To rehydrate them slightly, you can lightly dampen them with a spray bottle before using.
Shrimp Preparation: When twisting the shrimp into bundles for the ravioli filling, ensure they are tightly packed to prevent them from unraveling during cooking.
Sauce Consistency: If the sauce becomes too thick, add a tablespoon or two of white wine or water to thin it out.
Steaming Prawns Perfectly: The key to perfectly steamed prawns is not to overcook them. They should be just cooked through and still slightly juicy.
Ravioli Cooking Time: The cooking time for the ravioli can vary depending on the thickness of the wonton wrappers. Keep a close eye on them and test one to ensure it is cooked through before draining the entire batch.

Serving & Storage Suggestions

Serve the King Prawn Ravioli immediately after cooking for the best flavor and texture. Garnish with extra coriander leaves for a pop of freshness.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.

Cooked ravioli are best eaten immediately, but can be stored in the refrigerator for up to 24 hours. Reheat gently in a steamer or pan with a little water to prevent them from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	397 kcal	20%
Total Fat	28 g	43%
Saturated Fat	17 g	85%
Cholesterol	120 mg	40%
Sodium	575 mg	24%
Total Carbohydrate	23 g	8%
Dietary Fiber	1 g	4%
Sugars	1 g	2%
Protein	11 g	22%

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes to the sauce for an extra kick of heat.
Vegetarian Option: Replace the prawns with finely diced mushrooms or zucchini for a vegetarian version.
Lemon Butter Sauce: For a simpler sauce, omit the soy sauce and ginger, and increase the lemon juice for a classic lemon butter sauce.
Different Herbs: Experiment with different herbs such as basil or chives instead of coriander.
Gluten-Free: While wonton wrappers are typically not gluten-free, you can find gluten-free dumpling wrappers at some specialty stores. Ensure all other ingredients are also gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I make the ravioli ahead of time?
A: Yes, you can assemble the ravioli ahead of time and store them in the refrigerator for up to 24 hours. Be sure to keep them covered with a damp tea towel to prevent them from drying out.

Q: Can I use frozen shrimp?
A: Yes, you can use frozen shrimp. Be sure to thaw them completely and pat them dry before using.

Q: Can I use regular soy sauce instead of light soy sauce?
A: Light soy sauce is recommended because it has a more delicate flavor and less salt than regular soy sauce. However, you can use regular soy sauce in a pinch, but use it sparingly.

Q: How do I prevent the ravioli from sticking together when cooking?
A: Add the ravioli to the boiling water a few at a time, and stir gently to prevent them from sticking together.

Q: Can I freeze the cooked ravioli?
A: While freezing cooked ravioli is possible, the texture may change upon thawing. If you do freeze them, lay them flat on a baking sheet until frozen solid, then transfer them to a freezer bag for longer storage.

Final Thoughts

This King Prawn Ravioli with King Prawns and Ginger Soy Sauce is a dish that’s worth the effort. The combination of fresh, delicate seafood, silky pasta, and a fragrant, flavorful sauce is simply divine. Don’t be intimidated by the multiple steps; each one is straightforward, and the end result is a culinary experience that will impress your guests and tantalize your taste buds. So gather your ingredients, put on some music, and embark on this rewarding culinary adventure. I encourage you to experiment with your own personal touch, and I can’t wait to hear about your creations. Perhaps pair it with a crisp Sauvignon Blanc to complete the experience!

King Prawn Ravioli With King Prawns and Ginger, Soy Sauce Recipe