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Prawn agnolotti with radicchio
Prawn agnolotti with radicchio
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Easy cheat's agnolotti: Use gow gee wrappers for a quick twist on classic filled pasta.
Ingredients:
  • 600g green king prawns (see note) peeled, cleaned
  • 2 tsp finely chopped thyme
  • 80ml (1/3 cup) pouring cream
  • 275g packet gow gee pastry wrappers
  • 60g butter, chopped
  • 2 radicchio, trimmed, torn into bite-sized pieces
  • 60ml (1/4 cup) balsamic vinegar
  • 80ml (1/3 cup) chicken style liquid stock
  • Purple or regular basil, to serve
Instructions:
  • Pulse prawns in a food processor until roughly chopped. Mix in 1 teaspoon of thyme and cream. Season with salt and pepper, then pulse until combined.
  • Lay out 20 gow gee wrappers and spoon 3/4 tablespoon prawn mixture onto each. Moisten the edges with water, fold in half, and press firmly to seal. Repeat for the rest of the wrappers.
  • Melt half of the butter over medium heat. Add radicchio and cook until it starts to wilt, about 1 minute. Pour in vinegar and stock, then simmer until the liquid slightly thickens, about 3 minutes. Stir in the rest of the butter until melted.
  • While the agnolotti are cooking in a large saucepan of boiling salted water for 2 minutes or until heated through, prepare the radicchio mixture. Once cooked, drain the agnolotti and divide among bowls. Top with the radicchio mixture and any liquid from the pan. Finish by scattering with the remaining 1 teaspoon of thyme and basil before serving.

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