Delicious Portobello Mushroom Ravioli with Succulent Prawns

Indulge in this mouthwatering recipe of Portobello Mushroom Ravioli with juicy prawns. The homemade pasta filled with savory portobello mushrooms and topped with succulent prawns creates a perfect combination of flavors. This dish is sure to impress your guests with its elegant appearance and rich taste. The creamy sauce enhances the overall experience, making it a memorable and satisfying meal. Prepare to be amazed by the deliciousness packed into each bite of this unforgettable dish.

Ingredients

• 16 large square wonton wrappers
• 2 cups portobello mushrooms, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• Salt and black pepper to taste
• 12 jumbo prawns, peeled and deveined
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 1 cup heavy cream
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1/4 cup sun-dried tomatoes, thinly sliced
• 1/4 cup fresh basil, chiffonade cut
• 1/4 cup grated Parmesan cheese, for garnish
• Fresh parsley leaves, for garnish

Directions

1. In a large mixing bowl, combine the chopped portobello mushrooms, ricotta cheese, Parmesan cheese, minced garlic, fresh parsley, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Place a wonton wrapper on a clean, dry surface. Spoon 1-2 tablespoons of the mushroom filling onto the center of the wrapper. Wet the edges of the wonton wrapper with water and fold diagonally to form a triangle. Press the edges together firmly to seal the ravioli. Repeat with the remaining wonton wrappers and filling.
3. Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for 4-5 minutes, or until they float to the top. Remove the cooked ravioli using a slotted spoon and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until they become translucent.
5. Add the prawns to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the prawns from the skillet and set aside.
6. Deglaze the skillet with white wine, scraping the bottom to release any browned bits. Add the chicken broth and sun-dried tomatoes. Simmer for 2-3 minutes, allowing the flavors to meld together.
7. Reduce the heat to low and pour in the heavy cream. Stir gently to combine. Cook for an additional 2-3 minutes, or until the sauce thickens slightly.
8. Add the cooked ravioli to the skillet and gently toss to coat them with the sauce.
9. To serve, divide the ravioli among plates. Top each serving with a few prawns and garnish with fresh basil chiffonade, grated Parmesan cheese, and parsley leaves.

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