Portobello Mushroom Ravioli with Prawns Best Family Recipes

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Portobello Mushroom Ravioli with Prawns

"This is a sinfully wealthy pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce."

Ingredients :

20 large prawns, peeled and deveined
12 oz organized clean cheese ravioli
7 large portobello mushrooms, sliced
3 cloves garlic, minced
three tablespoons capers
3/eight cup butter
5 fluid ounces white wine
2 tablespoons olive oil
freshly floor black pepper
2 tablespoons grated Parmesan cheese
1/2 lemon, juiced

Instructions :

Prep : 25M	Cook : 4M	Ready in : 40M

Have a inventory pot of water near boiling earlier than starting the sauce for this recipe! If you are speedy at making the sauce, throw in ravioli whilst you start to make the sauce. If now not, cook ravioli according to bundle instructions.
In a huge saucepan, soften 1/four cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 mins. Stir in olive oil and capers. Add four oz. Of white wine and prawns, and bring to a boil.
Reduce warmness and simmer for 2 to 3 mins, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, however nevertheless liquid after 2 to three mins. Stir in lemon juice, and add clean pepper to flavor.
To serve, vicinity raviolis on 4 plates, then place five to six prawns on every plate. Evenly distribute the remaining sauce between the four plates, and garnish with plenty of freshly grated parmesan cheese!

Notes :

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