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Open Oven Raviolo with Scallops and Prawns

Raviolo Aperto con Capesante e Gamberi Rossi

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in
Better Than Nonna: Modernised Italian Recipes

By Danilo Cortellini

Published 2024

  • About

This dish is a true testament to my love of working with pasta. It may sound like a playful concept, but this open raviolo is a delicious, visually stunning pasta dish that only those who truly enjoy playing with dough will attempt. Well, you’re my people, and I’m so glad I’ve found you!

Ingredients

For the prawn sauce

  • Prawn heads and shells
  • 3 tbsp extra-virgin olive oil
  • 1 onion, chopped

Method

For the prawn sauce

Remove the heads from the prawns and carefully peel them, reserving the heads and shells. Remove the intestines by pulling out the black vein along the tails and discard.

In a large pot, toast the chopped onion, carrots, celery, and garlic with a pinch of salt and olive oil for about 5 minutes. Add the prawn heads and shells and

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