Pork and Prawn Ravioli

Pork and prawn ravioli made with wonton wrappers and served in a rich lemon sage butter and chicken stock sauce.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Blend half the prawns together with half the pork until smooth and sticky.
2. 2Finely chop the remaining prawns and combine with the remaining pork, blended mixture, crème fraîche, garlic, lemon zest, salt, and pepper.
3. 3Cut the wonton wrappers into circles using a cookie cutter and keep them covered with a damp towel.
4. 4Place 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. 5Bring 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. 6Meanwhile, melt the butter in a large frying pan. Add the sage leaves and cook until the butter turns golden brown.
7. 7Stir in the chicken stock, lemon juice, and lemon zest, allowing the sauce to emulsify for about 30 seconds.
8. 8Gently toss the cooked ravioli through the sauce until evenly coated.
9. 9Serve immediately with crispy sage leaves and a generous grating of Parmesan cheese.