Raviolis de cerdo y langostino

Ingredientes

• 200 g raw prawns, peeled and deveined (100 g blended, 100 g finely chopped)
• 200 g pork mince
• 3 tbsp crème fraîche
• 1 garlic clove, finely grated
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 pack yellow wonton wrappers
• 100 g unsalted butter, cubed
• 3 tbsp concentrated chicken stock
• 15–20 fresh sage leaves
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• freshly grated parmesan, for serving

Preparación

1. 1

   Blend half the prawns together with half the pork until smooth and sticky.

2. 2

   Finely chop the remaining prawns and combine with the remaining pork, blended mixture, crème fraîche, garlic, lemon zest, salt, and pepper.

3. 3

   Cut the wonton wrappers into circles using a cookie cutter and keep them covered with a damp towel.

4. 4

   Place a rounded teaspoon of filling onto each wrapper. Brush the edges lightly with water, top with another wrapper and press firmly to remove any air pockets. Crimp the edges with a fork.

5. 5

   Bring a large pot of salted water to a gentle boil and cook the ravioli in batches for about 4 minutes, or until they float and the filling is fully cooked.

6. 6

   Meanwhile, melt the butter in a large frying pan. Add the sage leaves and cook until the butter turns golden brown.

7. 7

   Stir in the chicken stock, lemon juice, and lemon zest, allowing the sauce to emulsify for about 30 seconds.

8. 8

   Gently toss the cooked ravioli through the sauce until evenly coated.

9. 9

   Serve immediately with crispy sage leaves and a generous grating of Parmesan cheese.