Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
160g ravioli baking tray Saint John
400g whole prawns
480g fresh spinach
40ml white wine
160ml liquid cream 35%
100g ofAïoli doux bio aix&terra
100g ofOrganic artichonade aix&terra
20ml ofOrganic garlic olive oil from the Drôme aix&terra
10ml lemon juice
Salt and pepper.
Shell your prawns, taking care to keep the heads and carcasses. Brown the heads and carcasses in the white wine and reduce. Add the 35 % single cream and cook over a low heat for 20 minutes. Strain through a sieve and weigh. Add the same weight of Aïoli doux bio aix&terra. Finish with the lemon juice and theOrganic garlic olive oil from the Drôme aix&terra.
Cook the ravioli pasta according to the instructions on the packet. Cool in iced water and place on absorbent paper. Be careful not to leave for too long, as the pasta may stick to the paper.
Brown the prawns and fresh spinach. Season with Aix&Terra Organic Drôme PGI Garlic Olive Oil. Cut the prawns in half.
To serve, place the first plate of ravioli in the centre of the plate. Add theOrganic artichonade aix&terraPlace the ravioli pastry on top of the pan-fried prawns and spinach. Cover with the second ravioli pastry. Pour over the sauce, then add a few leaves of raw and cooked spinach and 2 pieces of prawns. Finish with a dash of aix&terra organic IGP garlic olive oil from the Drôme. Season with salt and pepper.
You can also make this recipe for open ravioli and pan-fried prawns with our Cream of Parmesan with Menton lemon aix&terra instead of Organic Sweet Aïoli.
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