This is a sinfully rich pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.

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  • In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns, and bring to a boil.

  • Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.

  • To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese!

Nutrition Facts

576 calories; 25.9 g protein; 43.5 g carbohydrates; 81.6 mg cholesterol; 509.1 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2003
This was excellent. I agree with the other cook the shrimp would be overcooked if you left them in the sauce all that time; however I think the juices from the seafood add something to the sauce so what I did was this: Add the shrimp when the recipe said to and then remove with a slotted spoon after they turn pink and set aside while the rest of the sauce is reducing. Then I put the shrimps back in the sauce at the end to warm them before serving. Additionally I was out of capers so instead I used a tablespoon of crushed chopped soft green peppercorns (from a jar in brine). Worked great!! You need to add some fresh chopped parsley or basil for garnish it is not a very colorful plate without it. There was something sort of sensual about this dish..I will definitely make this again maybe even for Valentine's day? Read More
(37)

Most helpful critical review

Rating: 2 stars
03/12/2004
I am so sorry Michelle but I did not care for this recipe. First of all the portobello mushrooms (because they are so dark) made the sauce turn so dark gray that it ruined the look of the dish. The sauce was very watery (no amount of simmering would help). It never did thicken up! I took the shrimp out way before the sauce was ready to put on the pasta otherwise they would be rubbery. If I make this again I will saute the shrimp and mushrooms separately and start from there. I will not use the portobello mushrooms again perhaps just white button. The lemon and wine tasted very good but this recipe overall was a huge disapointment. Sorry:( Read More
(9)
50 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
08/14/2003
This was excellent. I agree with the other cook the shrimp would be overcooked if you left them in the sauce all that time; however I think the juices from the seafood add something to the sauce so what I did was this: Add the shrimp when the recipe said to and then remove with a slotted spoon after they turn pink and set aside while the rest of the sauce is reducing. Then I put the shrimps back in the sauce at the end to warm them before serving. Additionally I was out of capers so instead I used a tablespoon of crushed chopped soft green peppercorns (from a jar in brine). Worked great!! You need to add some fresh chopped parsley or basil for garnish it is not a very colorful plate without it. There was something sort of sensual about this dish..I will definitely make this again maybe even for Valentine's day? Read More
(37)
Rating: 5 stars
08/14/2003
This was excellent. I agree with the other cook the shrimp would be overcooked if you left them in the sauce all that time; however I think the juices from the seafood add something to the sauce so what I did was this: Add the shrimp when the recipe said to and then remove with a slotted spoon after they turn pink and set aside while the rest of the sauce is reducing. Then I put the shrimps back in the sauce at the end to warm them before serving. Additionally I was out of capers so instead I used a tablespoon of crushed chopped soft green peppercorns (from a jar in brine). Worked great!! You need to add some fresh chopped parsley or basil for garnish it is not a very colorful plate without it. There was something sort of sensual about this dish..I will definitely make this again maybe even for Valentine's day? Read More
(37)
Rating: 5 stars
06/16/2003
My husband's comment was "this is one of the best dishes you've ever made" and he considers me a very good cook. It was quick and easy and oh so sinfully delicious. While a little rich with all the butter and oil it's something to definitely treat yourself to once in a while! The only changes I made to it were to add MUCH more garlic (almost a head) and I waited until the end to add the shrimp so that it wasn't overcooked. It seemes like a lot of mushrooms but they cook down. This recipe will become a fixture in my recipe box. Read More
(22)
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Rating: 4 stars
09/11/2003
This recipe was great but I added a half teaspoon of lemon juice in the sauce and topped it with tomatoes and green onions for additional color and flavor. Read More
(20)
Rating: 5 stars
02/05/2007
I prepared this for my husband's birthday and he loved every bite of it! One be sure to buy very good quality Ravioli. Two saute the mushrooms on the side their juices can turn the sauce gray then add them to the sauce after cooking them down. Three wait until the sauce is almost done to add the prawns otherwise they will become overcooked by the time the sauce is done. Garnished with fresh parsley to add color. Next time I might toss in some chopped fresh Roma tomatoes. Read More
(18)
Rating: 4 stars
06/16/2003
This recipe was a nice change for ravioli. I had to play around with sauce ingredients to cut down on some of the fat.My husband really enjoyed it. Read More
(15)
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Rating: 5 stars
06/16/2003
Loved it! What wonderful flavors. As somebody else commented I too put the shrimp in last 3- 4 minutes so it wouldn't be over cooked. I also took the suggestion not to use too much parmesan but I wish I would have had a little more. It really works with this dish. Thanks for this recipe. I will definitely make this again. Read More
(10)
Rating: 5 stars
06/16/2003
what a great dish. never thought i would like ravioli other than with tomato sauce. my husband who is italian and wants everything with sauce (or gravy)as he calls it liked it very much. thanks michelle for a new twist on ravioli Read More
(10)
Rating: 5 stars
07/07/2003
I made a vegetarian version--same but without the prawns. Still excellent. I did leave out the capers but added diced fresh tomato with the lemon juice at the end. Soooo good! Read More
(9)
Rating: 2 stars
03/11/2004
I am so sorry Michelle but I did not care for this recipe. First of all the portobello mushrooms (because they are so dark) made the sauce turn so dark gray that it ruined the look of the dish. The sauce was very watery (no amount of simmering would help). It never did thicken up! I took the shrimp out way before the sauce was ready to put on the pasta otherwise they would be rubbery. If I make this again I will saute the shrimp and mushrooms separately and start from there. I will not use the portobello mushrooms again perhaps just white button. The lemon and wine tasted very good but this recipe overall was a huge disapointment. Sorry:( Read More
(9)