• Prawn ravioli

    Serves: 4
    Cooking Time: 20 mins + extra for marinating

    Ingredients

    • 12 queen tiger prawns, cleaned, shelled and tail intact
    • 1 chilli, seeded and finely chopped
    • 2 garlic cloves, finely chopped
    • zest and juice of 1 lemon
    • 45ml (3 tbsp) olive oil, plus extra for frying
    • 15ml (1 tbsp) butter
    • Pernod, to flambé
    • 45ml (3 tbsp) fresh fennel, chopped
    • 8 ravioli discs

    Instructions

    1

    Mix the prawns, chilli, garlic, zest, juice and oil and marinate for 2 hours.

    2

    In a very hot pan fry the prawns in a little oil. Add the butter and flambé with the Pernod.

    3

    At the last minute add the fennel and the ravioli discs and heat through.

    4

    Place a disc on each plate, top with prawns and cover with another disc.Serve drizzled with the sauce.

     

     

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