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Portobello Mushroom Ravioli with Prawns
SUBMITTED BY:
Michelle Campbell
"This is a sinfully rich pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce."
RECIPE RATING:
Read Reviews
(28)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
15 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
20 large prawns, peeled and deveined
12 ounces prepared fresh cheese ravioli
7 large portobello mushrooms, sliced
3 cloves garlic, minced
3 tablespoons capers
3/8 cup butter
5 fluid ounces white wine
2 tablespoons olive oil
freshly ground black pepper
2 tablespoons grated Parmesan cheese
1/2 lemon, juiced
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DIRECTIONS
Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.
In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns, and bring to a boil.
Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.
To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese!
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REVIEWS
Reviewed on Aug. 14, 2003 by CLAUDIAC
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CLAUDIAC
Aug. 14, 2003
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?
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24 users found this review helpful
This was excellent. I agree with the other cook, the shrimp would be overcooked if you left...
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Reviewed on Jun. 16, 2003 by BESTBOOP
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BESTBOOP
Jun. 16, 2003
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.
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15 users found this review helpful
My husband's comment was "this is one of the best dishes you've ever made", and he considers...
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Reviewed on Sep. 11, 2003 by
grneyedmustang
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grneyedmustang
Sep. 11, 2003
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.
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13 users found this review helpful
This recipe was great, but I added a half teaspoon of lemon juice in the sauce, and topped it...
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Reviewed on Jun. 16, 2003 by MOLSON7
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MOLSON7
Jun. 16, 2003
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.
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13 users found this review helpful
This recipe was a nice change for ravioli. I had to play around with sauce ingredients to cut...
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Reviewed on Oct. 27, 2003 by
JETTON38
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JETTON38
Oct. 27, 2003
I thought I would try this recipe on my husband for Valentines Day. He thought it was really good, and that is coming from someone who is a meat-and-potatos kind of guy. I would definatly make this one again.
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7 users found this review helpful
I thought I would try this recipe on my husband for Valentines Day. He thought it was really...
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Reviewed on Jun. 16, 2003 by IDEGENNARO
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IDEGENNARO
Jun. 16, 2003
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
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7 users found this review helpful
what a great dish. never thought i would like ravioli other than with tomato sauce. my...
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Reviewed on Jun. 16, 2003 by LAFLOWERS
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LAFLOWERS
Jun. 16, 2003
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.
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7 users found this review helpful
Loved it! What wonderful flavors. As somebody else commented, I too put the shrimp in last...
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Reviewed on Jul. 7, 2003 by SUSIEMARIA
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SUSIEMARIA
Jul. 7, 2003
I made a vegetarian version--same but without the prawns. Still excellent. I did leave out the capers but added diced fresh tomato with the lemon juice at the end. Soooo good!
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6 users found this review helpful
I made a vegetarian version--same but without the prawns. Still excellent. I did leave out...
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Reviewed on Mar. 11, 2004 by ChristyK
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ChristyK
Mar. 11, 2004
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:(
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3 users found this review helpful
I am so sorry Michelle, but I did not care for this recipe. First of all, the portobello...
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Reviewed on Jan. 10, 2004 by
TOPAZKAT
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TOPAZKAT
Jan. 10, 2004
This is excellent! I made it as per the recipe except at the very end I did add some fresh parsley. It was quick, easy and a nice change. My family raved over it.
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3 users found this review helpful
This is excellent! I made it as per the recipe except at the very end I did add some fresh...
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