Rating: 4 stars
51 Ratings
  • 5 star values: 28
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0

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

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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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; protein 25.9g; carbohydrates 43.5g; fat 32.3g; cholesterol 81.6mg; sodium 509.1mg. Full Nutrition
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