Langoustine & Prawn Ravioli with Manzanilla

5 from 1 vote

Langoustine & Prawn Ravioli with Manzanilla

This delicious homemade prawn ravioli is served with a poached langoustine and a lemon, caper, and manzanilla sauce. Pair it with crisp manzanilla sherry for an elegant Spanish dinner!

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: Spanish

Servings: servings

Calories: 393.37kcal

Author: Lauren Aloise

Ingredients

For the Ravioli

6 large raw prawns peeled, deveined, and roughly chopped
1 tablespoon egg white
2 teaspoons heavy cream
1 teaspoon lemon zest
sea salt to taste
freshly ground white pepper to taste
12 ravioli wrappers for 6 closed ravioli (3 per person)

For the Sauce

4 tablespoons butter unsalted
2 langoustines (cigalas)
1 clove garlic minced
2 tablespoons capers
1 tablespoon lemon juice
⅛ cup manzanilla wine such as Bodega Barbadillo Manzanilla Solear

Instructions

Making the Ravioli

Place half of the chopped prawns, heavy cream, egg white, and lemon zest into a food processor. Lightly pulse the mixture into a thick paste, then season with salt and pepper and mix in the remaining chopped prawns.
Fill each ravioli with about a tablespoon of filling, being careful not to over or under fill. Seal the edges with some water or egg, then tightly crimp the edges with a fork so that they don't open when cooking.
Leave on a lightly floured plate, and bring a large pot of water to a boil.

Making the Sauce

To prepare the sauce, slowly melt the butter in a heavy pan, and add the langoustines (cigalas). Poach them in the butter by spooning the hot butter over them constantly. It should take about 2 minutes to cook them through, then remove them immediately and let them rest on a plate.
Add the garlic to the butter and slowly simmer for about one minute. Make sure the heat is low so that the garlic doesn't color.
Add the juice from half of a small lemon and about ⅛ cup of manzanilla wine. Turn up the heat and let it reduce for about 30 seconds, then stir in the capers. Take the pan off the heat.

Finishing the Dish

To cook the ravioli, gently drop them into a large pot of boiling salted water. Allow them to boil for 1-2 minutes, depending upon their wrappers. Remove with a slotted spoon and place on the serving dish. (I've portioned 3 per person in this recipe.)
Reheat the sauce, then add the langoustines and coat them in the sauce. Pour the sauce on top of the ravioli and top with a poached langoustine.
Serve immediately and pair with a cold glass of manzanilla!

Notes

You can make the ravioli wrappers ahead of time, or buy them from a pasta shop. Wonton wrappers will work well, too!
I recommend using the best manzanilla sherry you can find. My favorite is the Bodega Barbadillo Manzanilla Solear, which is one of the best sherries in the world.
Drain any juices from the capers before adding them to the sauce. If they are preserved in salt, make sure to pre-soak them to desalt them.

Nutrition