-
-
My review
Portobello Mushroom Ravioli with Prawns
Michelle Campbell
"This is a sinfully rich pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 576Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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!
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3750 Ratings
-
-
-
-
-
Most helpful positive review
2/27/2002
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 sau...
Most helpful critical review
3/11/2004
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 di...
Most helpful
Most positive
Least positive
Newest
2/27/2002
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 sau...
2/12/2002
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 al...
8/21/2002
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.
2/5/2007
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 gr...
7/14/2000
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.
2/12/2003
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. th...
7/24/2002
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,...
3/11/2004
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 di...
12/9/2000
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!