Prawn Ravioli


Cooking Instructions

Prawn ravioli - 25m (The left over in the bag, is the sauce for the dish)

 prawn confit fennel ricotta fresh handmade ravioli rose cream sauce

Plating

  1. Cut open the bag to the ravioli, and using a spatula to get under the ravioli, slowly pull them from the bag, and place in the centre of the plate.
  2. Spoon any of the residual sauce left in the bag overtop.
  3. You can add a little bit of arugula, basil, parsley, micro greens, any one of these, or a combination of these lightly dressed with a little olive oil and lemon juice, brings in a nice touch of colour and freshness. Freshly grated Parmesan cheese is always welcome to finish.