Mediterranean King Prawns with Broccoletti Raviolini in Prawn Sauce

Credit: Didier Loire
Ingredients (4 people)

Prawn Jus

Broccoletti Fillint


Step 1: King Prawns

Remove the heads of the 12 prawns. Keep for the prawn jus.

Shell the tails, leaving the last ring and the tail end attached. Delicately lay the king prawns on a rack, cover with plastic wrap, and keep in a cool place.

Step 2: Prawn Jus

Sauté the reserved prawn heads in warm olive oil. Add the minced onion, and let stew slowly on the edge of the range. Deglaze with white wine, and reduce until dry. Add the diced tomato, moisten with lobster stock, and simmer gently for 30 minutes. Add the basil.

Remove from the heat, and let the jus sit for 10 minutes, then blend the entire mixture. Emulsify with a drizzle of extra-virgin olive oil, filter through a fine-meshed chinois, cover with plastic wrap, and keep warm over a double-boiler.

Just before serving, add a little Espelette pepper and a few drops of lemon juice, and season as needed.

Step 3: Broccoletti Fillint

Remove the large stems from the broccoletti, keeping only the heads.

Bring a large pot of water seasoned with coarse grey sea salt to a boil.

Plunge the broccoletti into the water, and cook until tender. Remove with a slotted spoon, shock, and drain completely to get rid of as much water as possible. Blend.

Melt the butter and brown it. Set aside in a bowl and cool.

Put the mashed brocoletti in a bowl, and add the grated parmesan, the egg, and the cold browned butter. Mix with a wooden spatula, and check the seasoning.

Step 4: Ravioli

Roll the dough as thinly as possible through a pasta roller. Cut 24 circles 2 1/2 inches (7 cm) wide. Put 3/4 ounces (20 g) of broccoletti filling in the center of 12 of the circles, leaving a 1/2 inch (1 cm) border.

Moisten the edges with a brush dipped in water, and lay the remaining 12 circles on top. Seal by pinching the edges together.

Step 5: Finishing and Plating

Heat a drizzle of olive oil in a cast iron skillet. Sauté the king prawns with fleur de sel. Once cooked, set aside on a stainless steel rack.

Bring the chicken consommé to a light boil, and poach the ravioli for 45 seconds. At the same time, heat 3 1/3 tablespoons (5 cl) of chicken consommé, the chicken light stock, the butter, the savory leaves, and some olive oil. Once the mixture thickens, delicately add the ravioli and stir in the grated parmesan.

Spoon the ravioli and king prawns into the plates, and add a spoonful of prawn jus.

Drizzle olive oil over the top, and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits