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Iberian Ham Ravioli with Peas & Prawns

Cooking time
'
Nr of servings
4
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'
Cooking time
4
Nr of servings

Ingredients

  • 100 g Birds Eye peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 300 g pasta flour
  • 3 eggs
  • 4 slices Iberico ham, diced
  • 240 g frozen prawns
  • 100 g whipping cream
  • 10 g vegetable stock cube
  • 100 g distilled water
  • 5 leaves mint, chopped
  • 1 tablespoon butter

Preparation

  1. Make the ravioli by combining the eggs and flour and forming into dough.
  2. Cook the peas according to pack instructions.
  3. Mash the peas and mix with the ham to make the filling.
  4. Roll the pasta dough as thinly as possible, cut the ravioli shapes and fill.
  5. For the sauce, boil the stock cube, cream, butter and peas in the water until the liquid is reduced by ½.
  6. Blend the sauce until smooth.
  7. Sauté the prawns and boil the ravioli until cooked.
  8. Arrange on a plate, pour over the sauce and serve.

Tags

Peas
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