Portobello Mushroom Ravioli with Prawns

Portobello Mushroom Ravioli with Prawns

34

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

Ingredients

40 m {{adjustedServings}} servings 576 cals
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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

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Directions

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  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!
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Reviews

34
  1. 46 Ratings

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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 sau...

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 al...

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.