"This is a sinfully rich pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce." — Michelle Campbell
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prawns, peeled and deveined
prepared fresh cheese ravioli
large portobello mushrooms, sliced
5 fluid ounces
freshly ground black pepper
grated Parmesan cheese
This was excellent. I agree with the other cook, the shrimp would be overcooked if you left them in the sauce all that time; however I think the juices from the seafood add something to the sauce, so what I did was this: Add the shrimp when the recipe said to, and then remove with a slotted spoon after they turn pink and set aside while the rest of the sauce is reducing. Then I put the shrimps back in the sauce at the end to warm them before serving. Additionally, I was out of capers so instead I used a tablespoon of crushed, chopped soft green peppercorns (from a jar in brine). Worked great!! You need to add some fresh chopped parsley or basil for garnish, it is not a very colorful plate without it. There was something sort of sensual about this dish..I will definitely make this again maybe even for Valentine's day?
I am so sorry Michelle, but I did not care for this recipe. First of all, the portobello mushrooms (because they are so dark), made the sauce turn so dark gray that it ruined the look of the dish. The sauce was very watery (no amount of simmering would help). It never did thicken up! I took the shrimp out way before the sauce was ready to put on the pasta, otherwise they would be rubbery. If I make this again, I will saute the shrimp and mushrooms separately and start from there. I will not use the portobello mushrooms again, perhaps just white button. The lemon and wine tasted very good, but this recipe overall was a huge disapointment. Sorry:(
My husband's comment was "this is one of the best dishes you've ever made", and he considers me a very good cook. It was quick and easy and, oh so sinfully delicious. While a little rich with all the butter and oil, it's something to definitely treat yourself to once in a while! The only changes I made to it were to add MUCH more garlic (almost a head) and I waited until the end to add the shrimp so that it wasn't overcooked. It seemes like a lot of mushrooms, but they cook down. This recipe will become a fixture in my recipe box.
This recipe was great, but I added a half teaspoon of lemon juice in the sauce, and topped it with tomatoes and green onions for additional color and flavor.
I prepared this for my husband's birthday and he loved every bite of it! One, be sure to buy very good quality Ravioli. Two, saute the mushrooms on the side, their juices can turn the sauce gray, then add them to the sauce after cooking them down. Three, wait until the sauce is almost done to add the prawns, otherwise they will become overcooked by the time the sauce is done. Garnished with fresh parsley to add color. Next time I might toss in some chopped fresh Roma tomatoes.
This recipe was a nice change for ravioli. I had to play around with sauce ingredients to cut down on some of the fat.My husband really enjoyed it.
Loved it! What wonderful flavors. As somebody else commented, I too put the shrimp in last 3- 4 minutes so it wouldn't be over cooked. I also took the suggestion not to use too much parmesan, but I wish I would have had a little more. It really works with this dish. Thanks for this recipe. I will definitely make this again.
what a great dish. never thought i would like ravioli other than with tomato sauce. my husband, who is italian, and wants everything with sauce, (or gravy)as he calls it, liked it very much.
thanks michelle for a new twist on ravioli
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Mushroom Ravioli with Prawns
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 291
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