MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Prawn Ravioli With Lime Beurre Blanc & Chervil
 Categories: Seafood, Dairy, Pastry, Citrus, Herbs
      Yield: 4 Servings

     20 sm Australian prawns; peeled,
           - chopped
      2 ts Tarragon; chopped
      2 ts Chervil; chopped,
           - more to serve
    1/4 c  Creme fraiche
     16    Gow gee wrappers

MMMMM---------------------BUTTER LIME SAUCE--------------------------
    1/3 c  White wine vinegar
      1    Eschallot; fine diced
    250 g  Butter; chilled, chopped
    1/4 c  Lime juice
      1 ts Lime zest; fine grated

  Butter Sauce:

  Place the vinegar and eschallot in a frying pan with 1/4 cup water.
  Bring to the boil and simmer until the liquid is reduced by half.
  Strain and discard the eschallot. Return the reduction to the
  frying pan over medium heat and gradually adding butter whilst
  whisking to combine. When all the butter has melted remove from the
  heat and whisk in the lime juice and zest. Set aside keep warm.

  Place the prawn meat, tarragon, chervil, and crème fraiche into a
  bowl and mix to combine. Season with salt and pepper. Place the gow
  gee wrappers on a clean work surface. Brush edges with water and
  top with prawn mixture. Fold over and press edges firmly to
  enclose. Cook ravioli in a large pot of boiling salted water for 8
  to 10 minutes or until tender.

  Strain and divide between serving bowls, pour over the butter sauce
  and garnish to serve.

  Recipe FROM: https://www.australianprawns.com.au

  Uncle Dirty Dave's Archives

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