Ravioli with Prawn Bisque Sauce

September 17, 2012 - 9 notes


This is a dish for prawn lovers - ravioli with prawn mousse filling, topped with a prawn bisque sauce and prawns sautéed with cognac. Traditionally, bisque is a rich, creamy French soup made by extracting as much flavour as possible out of shellfish (like lobster, crab or prawns) using the heads and shells. Here I’ve reduced the bisque and thickened it with cream to make a luxurious sauce that’s chock full of rich, prawn flavours.

Makes enough for 4
24 large whole prawns, prepared using instructions below


How to prepare the prawns

Cut off head and peel shell off prawn, reserving heads and shells for bisque sauce.

Use small knife to make a slit along the prawn’s back and pull out the vein.

Roughly chop half the prawn meat for ravioli filling and reserve remaining whole prawn meat to sauté ?.

For bisque sauce
2 Tablespoons olive oil
1 onion, diced
3 garlic cloves, finely chopped
Pinch of chilli flakes
1 Tablespoon tomato paste
Half cup dry white wine
1 cup fish stock
Quarter cup cream
Salt & pepper

For ravioli
Fresh wonton wrappers
1 egg white
1 Tablespoon cream
1 egg, beaten
2 Tablespoons olive oil
Dash of cognac
Flat-leaf parsley, chopped

What to do

Heat oil in large pan on medium, and sweat ? onions, garlic and chilli for about 10mins until soft. Add prawn heads and shells; cook for about 5mins until shells turn red.

Stir in tomato paste and wine, and cook until most of the wine has evaporated. Lower heat, add fish stock, and simmer for about 30mins until reduced by half.


Remove from heat and allow mixture to cool. Transfer to food processor and blend until smooth. Pour through sieve to remove solids and return strained sauce to pan.

Bring sauce to simmer on low heat and slowly stirring in cream. Season with salt & pepper, remove from heat and set aside.

Combine chopped prawn meat, egg white and cream in food processor. Blend to smooth paste and season with salt & pepper.


Place spoonful of filling into centre of each wrapper. Brush egg wash around edges, place another wrapper on top, and press down to seal, ensuring no air pockets.

Boil water in large pot with teaspoon of salt. Gently lower ravioli and cook for about 2mins, then remove with slotted spoon.


Heat oil in fry pan on medium-high, add prawns and season with salt & pepper. Sauté ? for about 1min, turning regularly, until prawns start to turn pink.

Add dash of cognac and cook for another 1min until alcohol has evaporated and prawns are crisp.

To serve, place ravioli onto individual plates, pour bisque sauce over, add sautéed prawns on top, and garnish with fresh parsley.

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