Ravioli with Fried Prawns and Asparagus in Herbal Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white or reen
- 2 shallot (s)
- 1 tablespoon butter
- 250 g shrimp (s), frozen
- 1 packet herbs (8 herbs), frozen
- 100 ml cream
- salt and pepper
- 500 g ravioli, fresh with ricotta or spinach fillin
Print Recipe
Pin Recipe Instructions
- Clean and peel the asparagus and cut into 3-4 cm long pieces. Cook until firm to the bite in boiling salted water.
- Peel and finely chop the shallots.
- Heat the butter and fry shallots in it until translucent. Add the prawns and advise against them. Remove the asparagus from the stock, drain and fry briefly as well.
- In the meantime, bring the asparagus stock for the ravioli back to the boil.
- When the prawns and asparagus have gotten a bit of color on all sides, add the herbs and deglaze with the cream. Season to taste with salt and pepper and turn down to the lowest setting.
- Let the ravioli simmer briefly and drain.
- Mix with the asparagus and prawns in the pan and serve immediately.
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