Search thousands of recipes reviewed by home cooks like you.

Portobello Mushroom Ravioli with Prawns

Portobello Mushroom Ravioli with Prawns

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Michelle Campbell

Michelle Campbell

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 509 mg
  • 20%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CLAUDIAC
36

CLAUDIAC

8/14/2003

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?

BESTBOOP
21

BESTBOOP

6/16/2003

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.

grneyedmustang
20

grneyedmustang

9/11/2003

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.

More reviews

Similar recipes

ADVERTISEMENT