Prawn ravioli, saffron oil & sweet paprika
Prawn ravioli, saffron oil & sweet paprika
People
For 4Preparation Time
45 minutesWinery Pairing
Mumm 4
Ingredients
- 300 g ravioli dough (or fresh pasta dough)
- 300 g peeled shrimp or large prawns
- 1 shallot
- 2 cloves garlic (optional)
- 1 teaspoon sweet paprika
- 1 pinch saffron (threads)
- 3 tablespoons olive oil
- Salt, pepper
- A few sprigs chives
Recipe
Preparation steps:
1. Finely chop the prawns, shallot, and garlic (if using).
2. Mix with the paprika, salt, and pepper.
3. Prepare the ravioli by placing a small spoonful of filling on the dough, moisten the edges, close, and cut.
4. Soak the saffron in 2 tablespoons of hot water.
5. Cook the ravioli in boiling salted water until they rise to the surface.
6. In a frying pan, heat the olive oil with the saffron and its water, add the drained ravioli, and fry lightly.
7. Serve with a little chopped chives.
Mumm 4
The delicacy of the prawns and the subtlety of the saffron and paprika complement the freshness and roundness of Mumm 4, creating a refined and balanced dish.
Discover
More Recipes
Aperitif — Brunch — Party — Savory Zucchini carpaccio
Dinner — Party — Pair — Host Grilled langoustines, green mango relish & warm courgettes
Spring starter – Mumm 4
Dinner — Savory Spider crab linguine
Aperitif — Host — Pair — Dinner Kingklip ceviche, lemoned pear, crunchy grapes & fresh celery
Autumn starter- Cordon Rouge
Aperitif — Brunch — Party — Savory White miso chawanmushi & edamame
Winter recipe
Aperitif — Party — Savory — Dinner — Pair Linguine alla puttanesca
Autumn recipe – Cordon Rouge
Aperitif — Party — Savory Arrancini scamorza
Aperitif — Brunch — Party — Savory Caramelized walnut tartlet with maple syrup
Aperitif — Brunch — Party — Savory Heirloom tomatoes, fresh cherries & ricotta whipped with basil oil
Summer recipe – Cordon Rouge
Dinner — Party — Pair — Host — Savory Fresh oysters, watermelon-lime mignonette & thyme olive oil
Summer starter – Mumm Rosé
