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Fresh Ravioli Ricotta Prawns, Lemon & Pumpkin Cream

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30m prep

40m cook

2 servings

For the Fresh Pasta:

  • 300 gr Flour for pasta
  • 3 whole eggs
  • 100 gr egg yolk
  1. Crack the egg into the flour and egg yolk.
  2. Mix them all with the straight of your hands

For the stuffing:

  • 200 gr Ricotta cheese
  • 300gr Prawns
  • 1 lemon zest
  • 1 pinch of Maldon salt
  • 1 pinch of Black pepper
  • 30ml Extra virgin olive oil
  1. Pour ricotta cheese into a bowl
  2. Peel the prawns out from the shell and chop them and keep them aside
  3. Now, mix all ingredients in a bowl and put the stuffing in a piping bag.
  4. Once the stuffing is ready, roll the pasta dough into the “pasta machine” and make the ravioli by using the handmade ravioli technique as shown in the video

For the pumpkin cream

  • 300gr Pumpkin
  • 100ml Extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of Black pepper
  1. Cut and peel the pumpkin.
  2. Now, put it in a baking tray and season it with olive oil, salt and black pepper
  3. Cook it for 15 mins at 200C
  4. Blend it, till it gets smooth

For the prawn broth:

  • CELERY/CARROT/ONION 1 piece each
  • Prawns head 200gr
  • Water 1 lt
  1. Roast all the vegetables in a pan along with the prawns
  2. Toast them all till it gets slightly brown
  3. Add water into the pot and let it boil for about 15/20 mins


  1. Boil the pasta in some water with a pinch of salt
  2. Saute them with the prawn stock and add some pumpkin cream
  3. Plate them with fresh basil and prawns on the top

Buon Appetito!

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