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Open prawn raviolo with a spiced tomato and tarragon dressing

Open prawn raviolo with a spiced tomato and tarragon dressing is built on Olive Oil, Salt, Tomato Ketchup, Worcestershire Sauce, and Hot Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 1/2 tsp
• 3 tbsp
• 2 tbsp
• 5 drop
• 3 drop

Method (preview)

1. 1

   For the pasta, place all the pasta ingredients into a food processor and pulse until the mixture just comes together to form a dough.

2. 2

   Turn out the dough onto a floured work surface and knead until smooth, then pass through a pasta machine 5-6 times, decreasing the thickness setting every time, until you have a smooth, thin sheet of pasta.

3. 3

   Cook the pasta squares for 2-3 minutes in boiling salted water. Remove with a slotted spoon and place onto a plate.

4. 4

   For the filling, fry the prawns and garlic in one tablespoon of the olive oil for 3-4 minutes, or until the prawns are cooked through, then set aside.

5. 5

   Place the tomato ketchup, Worcestershire sauce and Tabasco sauce into a pan over a low heat and stir well, then add the tarragon and chervil.

6. 6

   To serve, place a cooked pasta square on the centre of a plate.

7. 7

   Place the prawns into the middle and spoon the sauce over the prawns.

8. 8

   Place the second piece of pasta over the top and spoon over a little more sauce.