Try this: Easy Prawn Ravioli with Citrus Dressing

Find more recipes at Photo: Franz Scheurer.
Find more recipes at Photo: Franz Scheurer.

While certainly not traditional, egg wonton wrappers can be used to make a quick entrée when you don’t have the time or inclination to make your own fresh pasta.

Ingredients for eight as an entrée

  • ¼ cup lemon juice
  • 1 lemon, zest finely grated
  • 100ml extra virgin olive oil
  • Salt flakes and freshly ground black pepper, to taste
  • 48 egg wonton wrappers
  • 1 egg white, lightly beaten
  • 50g butter
  • 6 green prawns, peeled and deveined with tails intact.
  • 2 cloves garlic, crushed
  • Prawn Filling
  • 500g green prawns, peeled and deveined
  • 1 egg white
  • Salt flakes and freshly ground white pepper, to taste 
  • 125ml cream
  • 1 tablespoon finely snipped chives


  1. Make Prawn Filling: process prawns in a food processor for 10 seconds. Add egg white, salt, pepper and cream, and process for a further 10 seconds or so, until it resembles thickly whipped cream. Stir through chives, cover and chill until required.
  2. Whisk lemon juice, zest, oil, salt and pepper together in a large bowl and set aside.
  3. Place 18 wonton wrapper on a work bench and place a heaped teaspoon of prawn mousse in the centre of each one. Brush exposed pasta well with egg white, place a second wrapper on top and press firmly to seal well, extracting as much air as possible. Using a ravioli cutter, cut into squares, close to the filling but leaving enough wrapper to seal the filling in.
  4. Bring a large saucepan of salted water to the boil and cook ravioli for 4 minutes.
  5. Meanwhile, melt butter in a frying pan, add garlic, salt and prawns and cook for a few minutes, until prawns are opaque and just cooked through.
  6. Drain ravioli, add to the bowl with the lemon mixture and toss gently. Serve 3 ravioli per person topped with a prawn and drizzled with the garlic butter from cooking the prawns.

Alternative species: bugs, crabmeat, marron, rocklobsters.