Shelly's Recipe

RAVOLI WITH PRAWNS AND PORTOBELLO MUSHROOM SAUCE

Category: Pasta - Seafood

10 large prawns, peeled and deveined
12 oz prepared fresh cheese ravioli
7 large Portobello mushrooms, sliced
3 clove garlic, minced
3 tbsp capers
6 tbsp butter
5 oz white wine
2 tbsp olive oil
Ground black pepper
2 tbsp grated parmesan cheese
1/2 lemon, juiced

Start the water to boil the pasta before starting the sauce. Cook according to pkg directions. In a large saucepan, melt 6 tbsp butter over medium heat. Saute garlic for 1-2 minutes. Stir in olive oil and capers. Add 4 oz of white wine and prawns, and bring to a boil. Reduce heat and simmer for 2-3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so the sauce is thick, but still liquid after 2-3 minutes. Stir in lemon juice and add pepper to taste.

To serve, place raviolis on 4 plates, and then place 5-6 prawns on each plate. Evenly distribute the remaining sauce between the plates and garish with cheese. Serves 4