Prawn agnolotti with radicchio

Prawn agnolotti with radicchio


Agnolotti is a crescent-shaped filled pasta similar to ravioli. This cheats version uses gow gee wrappers, a type of Chinese dumpling pastry, which is like fresh pasta.

The ingredient of Prawn agnolotti with radicchio

  1. 600g green king prawns (see note) peeled, cleaned
  2. 2 teaspoons finely chopped thyme
  3. 80ml (1/3 cup) pouring cream
  4. 275g packet gow gee pastry wrappers
  5. 60g butter, chopped
  6. 2 radicchio, trimmed, torn into bite-sized pieces
  7. 60ml (1/4 cup) balsamic vinegar
  8. 80ml (1/3 cup) Massel chicken style liquid stock
  9. Purple or regular basil, to serve

The instruction how to make Prawn agnolotti with radicchio

  1. Process prawns in a food processor until roughly chopped. Add 1 teaspoon thyme and cream, season with salt and pepper, and process until just combined.
  2. To make agnolotti, place 20 gow gee wrappers on a work surface and top each with 3/4 tablespoon prawn mixture. Dip your finger in a small cup of water, then run it around the edge of a wrapper. Fold the wrapper in half and press the edges together firmly to seal. Repeat with the remaining wrappers.
  3. Melt half the butter over medium heat, add radicchio and cook for 1 minute or until starting to wilt. Add vinegar and stock, and simmer for a further 3 minutes or until liquid is slightly syrupy. Add the remaining butter and stir until just melted.
  4. Meanwhile, cook agnolotti in a large saucepan of boiling salted water for 2 minutes or until heated through. Drain. Divide among bowls, then spoon radicchio mixture over, along with any liquid from the pan. Serve scattered with remaining 1 teaspoon thyme and basil.

Nutritions of Prawn agnolotti with radicchio

calories: 459.597 calories
calories: 21 grams fat
calories: 13 grams saturated fat
calories: 39 grams carbohydrates
calories: 4 grams sugar
calories: 28 grams protein
calories: 709.71 milligrams sodium
calories: NutritionInformation

You may also like