Garlic Prawn and Mushroom-Prosciutto Ravioli

Nutrition per serve

Ingredients

• 2clov garlic
• 400g diced tomatoes
• 5g Italian seasoning
• 1pcs zucchini
• 1pcs lemon
• 200g peeled prawns
• 20g panko breadcrumbs
• 325g mushroom, prosciutto and cheese ravioli
• 50g rocket leaves
• 15ml extra virgin olive oil
• 5ml sugar
• 5ml balsamic vinegar
• 30ml olive oil

Method

1. Step 1 — Roast tomato sauce
   Preheat the oven to 220C, fan-forced. Crush or finely chop the garlic. Combine the tomatoes, half the Italian seasoning, half the garlic, 1 tbs extra virgin olive oil, 1 tsp sugar and 1 tsp balsamic vinegar in a medium ovenproof dish and season with salt and pepper. Roast for 20-22 mins until the sauce is slightly reduced.
2. Step 2 — Prep ingredients
   While the sauce is roasting, halve the zucchini lengthwise, then thinly slice. Finely grate the zest of half the lemon*, then juice the half. Put the prawns, remaining Italian seasoning and 2 tsp olive oil in a bowl and stir to coat.
3. Step 3 — Make pangrattato
   Bring a large saucepan of salted water to the boil for the ravioli. Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the remaining garlic, stirring, for 30 secs or until fragrant. Add the breadcrumbs and lemon zest and cook, stirring, for 2-3 mins until golden. Remove from the pan and season with salt and pepper.
4. Step 4 — Cook zucchini
   Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the zucchini, stirring regularly, for 2-3 mins until golden and tender. Remove from the pan.
5. Step 5 — Cook prawns and ravioli
   Heat 2 tsp olive oil in the same pan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Remove from the heat. Meanwhile, cook the ravioli in the pan of boiling water for 3 mins or until al dente.
6. Step 6 — Get ready to serve
   Add the tomato sauce, zucchini, half the rocket and 1 tsp lemon juice* to the prawns and stir to combine. Add the ravioli and gently toss to coat (handle the ravioli with care to ensure they don't break up or burst open). Taste, then season with salt and pepper. Divide the ravioli among bowls. Scatter with the pangrattato and remaining rocket to serve.

Allergens

Sulphites, Crustacean, Gluten, Wheat, Milk, Egg