Prawn Pumpkin and Ricotta Ravioli with Browned Butter Recipe

Prawn, Pumpkin and Ricotta Ravioli with Browned Butter

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15 Minutes Prep
25 Minutes Total
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2 Servings

Dig into this Prawn, Pumpkin and Ricotta Ravioli with Browned Butter – where sweet pumpkin meets creamy ricotta and juicy prawns in a deep golden sauce that’s totally irresistible!

Ingredient List

  • Small check mark in a circle icon 325g pack 25° South™ Australian Pumpkin & Ricotta Ravioli
  • Small check mark in a circle icon 60g salted butter
  • Small check mark in a circle icon 2 sprigs fresh oregano, leaves picked
  • Small check mark in a circle icon 14 green prawns, peeled (about 220g peeled weight)
  • Small check mark in a circle icon 1 tablespoon balsamic vinegar
  • Small check mark in a circle icon Sea salt, for seasoning

Preparation

  1. Cook the ravioli according to the pack instructions, then drain and set aside.
  2. Meanwhile, heat the butter in a medium frypan over a medium heat until golden (about 4-5 minutes). Add the oregano leaves and prawns and cook for a further 4 minutes, turning the prawns halfway, until they are opaque and cooked through. Remove from the heat and stir through the balsamic vinegar and season with a little sea salt to taste.
  3. Arrange the ravioli on 2 plates, then divide the prawns between the plates and spoon over the browned butter sauce to serve.

Tips

  • If you have skim milk powder on hand, add 1 teaspoon while browning the butter. This step is completely optional but will give an extra level of nuttiness to the sauce.
  • Instead of oregano, try using 4 fresh sage leaves, shredded.

Related Products

Plastic packaging of 25° South Australian Native Pumpkin Ricotta Ravioli Pasta 325g, with a window displaying ravioli pasta inside.
Australian Pumpkin & Ricotta Ravioli 325g