Prawn Ravioli with Roasted Tomato Sauce

INGREDIENTS

INSTRUCTIONS

ROASTED TOMATO SAUCE
1. Place half the prawns in a food processor and add the egg white, lemon
juice, chilli sauce and salt. Process until roughly chopped - do not over
process to a smooth consistency.
2. Place tea towels on the work bench and set out the wonton squares on
top. Allow 3 ravioli per person. Place a teaspoon of the processed mixture
in the centre of each square and press a whole prawn on top.
3. Using a pastry brush, lightly brush the edge of the squares with water
and cover with another square, pressing firmly to seal. Using a fluted
biscuit cutter just a little smaller than the square, cut out a circle and
discard the edges. Ravioli can be frozen at this stage if desired.
4. Bring a large pot of water to the boil and add the ravioli. They are
cooked when they come to the surface, after about 4 minutes. Remove with a
slotted spoon into a large shallow soup plate. Spoon over some of the
tomato sauce and garnish with some shaved parmesan.
Roasted Tomato Sauce:
1. Pre-heat oven to 160deg.C. Cut a small slice from the stem end and
discard. Cut the tomatoes in half lengthwise and place on a baking sheet.
Sprinkle with oil, garlic, salt and pepper. Roast for about 1 1/4 hours.
Place tomatoes in the food processor and process until smooth. Pass sauce
through a sieve.
Converted by MC_Buster.
Per serving: 145 Calories (kcal); 14g Total Fat; (83% calories from fat);
4g Protein; 2g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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