Prawn tortellini with pine nuts

Best paired with The Curator’s Collection Viognier

Honey and black pepper prawns, goats cheese tortellini, burnt butter, raisins and pine nuts

Serves 6

 

Tortellini

 

First start with the tortellini (You can use any shape of pasta):

 

  • 500g plain flour
  • 5 eggs
  • 1 egg yolk

 

Place all of the ingredients in a food processor and blend until you a ball is formed. Wrap the dough in plastic wrap and put in the fridge for at least 40 minutes.
Using a pasta machine roll the dough gradually thinner until the last setting.

 

To make the filling

 

Using a spoon, whip the goats cheese until soft and grate in the zest of 1 lemon. The amount of goats cheese you use will depend on the amount of ravioli you want to make.
Using a round pastry cutter, cut the rounds and fill each round with a teaspoon of the filling. Brush the edges with water and place another piece of dough on top, pressing the sides make sure there is no air in the ravioli. Keep the raviolis on a floured tray in the fridge.

 

For the burnt butter

 

Again the amount of butter, raisins and nuts depend on how much you want to use:
In a sauce pan add the butter and gradually melt it over medium heat, you will smell the butter turning nutty as the foam starts to disappear. When the butter is brown, take it off the heat and let it cool for 10 minute before you add the raisins and nuts.

 

For the prawns

 

This is entirely up to you how much heat you want on the prawns and how much prawns you would like.
Place the prawns on a flat roasting tray, sprinkle with pepper and drizzle with honey. Grill on high heat until the prawns are firm. About 5 minutes.
Cook the pasta in boiling water for 5 minutes or until soft to the touch.
Place the pasta in a bowl, add the prawns and drizzle the raisins and nuts over the top.

 

 

By Glen Carlou Executive Chef Johan Stander