The first thing I should say about this recipe is that while it looks fancy enough, you can have this all done in about half an hour including cooking time. Secondly – and this may be a biggie depending on how you feel about strong flavours or how Vampirish you are, but don’t be scared off by the addition of raw garlic. However I will preface it by saying that for this dish, find the best possible garlic you can. I used Patrice Newell garlic which is a biodynamic, organic garlic grown in the Hunter Valley of NSW that is only available for a short while online as it sells out so quickly and is used by Kylie Kwong and Damien Pignolet. The better the garlic, the better the flavour of the sauce and it will lack the acrid burn of raw garlic. Dare I say that if you can’t source a great quality garlic, you may need to saute it for a few minutes but if you can, dig in with gusto. This garlic was delicious and sweet and unmistakeably garlickey in flavour.
Patrice Newell garlic
Most garlic sold in Australia is imported from China and at 99c for 5 bulbs it is often a very attractive option. However after tasting this garlic it’s hard to think that I could go back to that. There was even a note letting me know that once the bulbs start to shoot I could plant the cloves to get my own bulbs in the Summer months. The garlic also makes the most divine garlic bread.
In any case, my warning dispensed, this ravioli also takes advantage of those fantastic gow gee wrappers that you can buy nowadays in the supermarket. I always keep a stash in my deep freeze and thaw them out for use. If you find that the edges get a bit white, just use a round cutter to trim the ravioli.
The ravioli are divine, full of prawn with very few ingredients needed. The only issue I had serving these was that Mr NQN didn’t feel that a couple of ravioli did him well, in fact he wanted to eat the entire lot. There’s no problem with that in itself, it’s only that I felt exactly the same way.
So tell me Dear Reader, do you like a strong garlic flavour?
Prawn, Lemon & Garlic Ravioli
Serves 4 as an entree or makes 8 ravioli
- 300g raw prawns with heads on
- 1 tablespoon cream
- 6 basil leaves
- 16 round gow gee wrappers
- 1 clove best quality garlic, chopped finely
- 1/3 cup of olive oil
- 1/2 lemon, zested using a vistrus zester
- 2 tablespoons lemon juice
1. Remove the heads and shells from all but 4 of the prawns (choose the best ones for presentation). Set the best 4 prawns aside. In a food processor, blend the shelled prawn meat, cream and 3 basil leaves until it becomes a paste.
2. Bring a large pan of salted water to the boil. While it is boiling, assemble the ravioli. Take 1 teaspoon of the prawn mix and using water, seal the edges by pressing them well together. Ensure that they are sealed very well and try and flatten the prawn meat in the centre so that they are easier to balance on top of each other. Drop 2 at a time into the boiling water and cooked until the meat becomes pink- about 4-5 minutes. Drain and set aside onto the serving plates. Lastly cook prawns until pink throughout and drain and reserve.
3. As they are cooking, make the sauce which is very easy. Just place the olive oil, zest from 1/2 of the lemon, 2 tablespoons of lemon juice and garlic in a bowl and mix to emulsify. Shred remaining 3 basil leaves with your hands and add this too.
4. Assemble ravioli: place two on top of each other and then spoon 2 tablespoons of dressing over them. Then place one prawn on top of the stack and serve.
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51 Comments | Add your own
Mmm. This looks just wonderful Lorraine!
We had ravoli last night, though I doubt it was this tasty!
I love garlic — strong or otherwise! I guess my favorite would be the sweet mellow flavor of roasted garlic.
These ravioli look divine, and I’ll bet I’d be battling it out with you and Mr. NQN for a bigger share
I love how fancy the recipe looks, and yet how simple it is!
I do love a strong garlic flavour. I’d want to eat the whole batch too. THey look and sound wonderful. I’ve never made my own pasta before.
That looks so so good Lorraine!
Those look delicious! What a great combo.
Cheers,
Rosa
Was the garlic expensive then?
I love some good garlic. xx
These look beautifully simple and delicious
what delicate little raviolis! wait, is raviolis the correct plural form? or is it just ravioli? regardless, it looks awesome.
This is such an impressive looking dish, it’s a total bonus that it’s done in under 30 minutes! I do enjoy the flavor of garlic (and hubby loves it!), so I know we’d both love this dish!
This sounds fabulous!! I love garlic, and the garlic you write about here has to be absolute heaven!
Lovely. The simple ideas are the ones I find most attractive. And looks and sounds deliscious!
Damn! And here I was thinking there was garlic in the shape of Patrice Newell! LOL. The ravioli does look divine indeed! Cheers.
I couldn’t agree more with you. If only Australians would stop buying inferior Chinese garlic and start supporting their local industry there would be the stigma of raw garlic. This dish is devine.
mmmm… yum! I love lots of garlic with seafoody pastas. And if it looks impressive and doesn’t take too long to prepare, I’m a fan of that too!
x
Lorraine, it certainly does look deceptively difficult. I love dishes like this, which are really simple, but look impressive. Delicious!
I adore garlic (raw, baked, sauted), as does Mr Mélanger. We only buy Australian garlic. Slightly more expensive than the cheap imports ($20+ per kg) but like you say, so so worth it.
Yummo! Lemon and prawn and garlic are fabulous flavours – what a light and delicious dinner this would make. Must look out for those wrappers at the supermarket.
Sounds like a lovely Summer dish Lorraine!
I always use fresh garlic, especially in the Winter to guard against the Winter nasties.
Italian food is just not the same without a strong taste of the wonderful garlic…. mmm…
Garlic adds so much flavour to food that sometimes one has to not worry about the obvious side-effects.Lots of Italian recipes use garlic, one that springs to mind is Spaghetti Aglio e Olio ( Oil & Garlic)which uses generous amounts of garlic and would not taste as good if the garlic was minimal.Whenever I start cooking a base using garlic, any one of my family members will say,’Mmmmm, that smells so nice mum, what are you making?’
I tried to source some Patrice Newell garlic last year but the season had ended , you’ve just reminded me to do so,thanks Lorraine. I don’t like the Chinese garlic and have been buying the Spanish or American purple garlic which has good flavour but now will search for and start buying the Australian varieties.
Your recipe is very simple and fresh and being a prawn lover I’m sure it tastes divine but being married to an Indian, I’d probably zest it up a little with chillies.
MMM. This looks so delicious. So many of my favorite ingredients wrapped in a pretty little package! You know I love cooked garlic, but raw garlic makes me feel ill…literally. My whole family eats raw garlic like they’re facing an impending garlic shortage but I can’t digest it!
Wishing you a fantastic 2010!
Sounds really yum and easy enough to make
I can probably make 8 and inhale all of them in 1 go :p
This post makes my point of what I wrote today. Bravo to the simple.
Sounds like a lovely recipe Lorraine. I love garlic – the more the better! I made pasta recently and while it is fun to make, you can’t make it everyday! Using gow gee wrappers is a great idea.
Definitely the tastes of summer on a plate. Love using those wrappers for easy ravioli
What a fab recipe- looks like this would be perfect for a weeknight except need a good anti-garlic remedy so not garlicking out co-workers the next day!
Delicious! Being Hungarian, it as absolute requirement that I must love garlic – and I do! This sounds like a great recipe but I would definitely be at least doubling it hehe
Wow, that looks delightfully light and refreshing! Even in the dead of winter here, I’m craving that now!
Wow that garlic looks amazing, I can just imagine how great it would taste in that ravioli! I love garlic so much, I have to put garlic and chilli in most of my meals!
Sounds delicious, would love to have seen a filling shot! x
I finally got my mitts on some of this Patrice Newell garlic and it’s superb…all gone now I think
Garlic Rav.. oh my gosh… divine, divine.. the love HOW huge it is too….
I love garlic – those bulbs look so lovely nestled in the box there!
ive never tried this dish!! sound addictive!!
i just love the combination of prawns! and addition of raw garlic is the part i love since it is very a very good detoxifying agent for our body!! 
What a fabulous idea, so simple yet sophisticated. I love garlic especially when you toast sourdough, sprinkle it with olive oil and rub raw garlic all over it until the clove disappears. The garlic fumes are exuded from your body for a week after one of these babies!
I buy local garlic from our farmgate trails (you can tell if it is an import from the root of the garlic, it will be hallowed out if it’s an import) and next Autumn I’ll be growing some hopefully
)
I will attest to the difference of taste too! I love garlic but unless it is a garlic flavoured recipe (like garlic bread, chicken, prawns etc) I try to not go overboard as you can often destroy the taste of other ingredients worthy of a taste in your dish!
Then there’s the whole issue of how to process it, Tony Bourdain would probably have a coniption if you used a garlic press in his presence, and I have on occasion used one for marinades etc… but I mostly chop mine finely or I love them whole roasted and crumbled into dishes (or just eaten whole
) I also make my own garlic oil with olive oil and garlic. mmmm… garlic…
I haven’t made ravioli from scratch in ages, but seeing yours..I’m tempted to give it go New Years day. Love the filling of prawns, garlic and lemon – a scampi ravioli, although ‘scampi actually means ‘shrimp’. I always have to mention that ever since I found out..it’s like a tic..LOL Wishing you and yours a happy and healthy New Year!
I bought a ravioli press yesterday and want to learn how to make my own. This sounds like a great recipe for my first try. Thanks so much!
Sounds great! I love the way Australians get behind great local food producers! Have you tried the black garlic from http://www.oliveria.com.au? It is unfortunately an import(I think from Korea) but it is said to be deeply pungent with balsamic vinegar undertones. Sounds interesting, aye. I’ll be looking out for it in London’s Chinatown.
oh blimey i loooove garlic. don’t know what i’d do w/o it. Ravioli looks amazing! hope u had a great xmas and Happy New Year! xx
Beautiful Lorraine! I love this kind of meal and I’m with Mr. NQN! Love them! Fabulous meal and so pretty.
I very much love garlic and do not not have so much of a problem with post-garlic breath, but rather post-garlic dry mouth!
Yum, I also love garlic.
First read the idea of using gow gee wrappers for pasta in a cookbook a month or two ago and thought it was a stroke of genius – I am way too scared to attempt home made pasta! This recipe looks great and wonderfully quick.
Looks wonderful! So fresh and must be bursting with gorgeous flavours. Happy new year!
Hi Lauren-Thankyou so much Lauren!
Hi Blond Duck-Aww duckie, I bet it was great!
Hi Julie-Oh yes that’s so sweet and lovely isn’t it! Hehe well I’d happily share it with you! Thankyou!
Hi Heavenly Housewife-Hehe maybe I should make double and invite you over!
Thankyou! Thankfully I don’t have to make the pasta for this one 
Hi yaelian-Thanks so much!
Hi Rosa-Thankyou!
Hi fat mum slim-Not really, it’s quite reasonable so it’s good although of course it’s more than 5 bulbs for 99c (but worth it)
xxx
Hi Krista-Thankyou! It’s so simply trust me!
Hi grace-Thanks so much! Haha you know I don’t know!
You are too kind 
Hi Faith-Thankyou! I know, it’s over before you even know it!
Fabulous! If you do make it, I’d love to know what you think of it! 
Hi MaryPoppinsinHeels-Me too! I’m glad Mr NQN does too so he can’t complain
Hi Theresa-I agree, simple is wonderful!
Thankyou!
Hi joey-LOL I nearly spat out my drink laughing at that!
Thankyou!
Hi Marcellina-Yes I wish there was more of this garlic to go around!
Thankyou! 
Hi Iron Chef Shellie-Thanks! Yes sometimes I’m just not in the mood for fiddly!
x
Hi Julia-Thankyou! That’s my favourite combo I must admit
Yes it’s more expensive but so worth it as you said 
Hi Cakelaw-Thanks so much!
I love having them in the freezer as they’re so convenient! 
Hi Y-Thankyou!
Hi Marelle-Ahh true, it’s such a good remedy for it! Absolutely agree with you there
Hi matilda-Yes it also helps that Mr NQN loves it as much as I do
Yes the garlic is in very high demand isn’t it! I hope you got some 
Thankyou! Hehe yes chillies would work!
Hi La Pastry Chef-Thankyou! Oh no, really, you poor thing!
Happy New Year to you too! 
Hi YW-Thankyou! Hehe I know, that’s exactly what I did!
Hi Angela-Yes I’ll raise a glass to that!
Hi Trissa-Thanks, it cuts down the time dramatically which I love!
Hi sandra-Thankyou so much! I love using them for a shortcut
Hi gastronomygal-Thanks! Yes a perfect weeknight dinner perhaps for a Friday night?
Hi Esz-Haha!
Yes I don’t know if I could stop at just 2 
Hi sophia-Hehe thankyou so much!
Hi Steph-I love this garlic! Ahh yes chilli is a great match for garlic isn’t it!
Hi Christie-No time for that! It was too busy being eaten!
Hi Reemski-Great stuff isn’t it!
Hi so Spiffy-Hehe I know! Two or three bite size or one huge, hungry bite!
Hi Ali-I know, isn’t it the best packaging!
Hi nora-Yes it’s so good for you which I love! I always take garlic if I feel a cold coming on
Hi Moya-Thankyou!
Oh yes isn’t that brilliant! 
Topped with some tomatoes and that’s the best bruschetta!
Hi Liss-Ahhh good to know! I had no idea! Thanks for the tip
I am against garlic presses too. It seems to produce stuff similar to the garlic in a jar which is pretty awful so I always chip it finely or dice it finely. Ooh nice! 
Hi Lisa-It’s so simple using those wraps!
Did you end up doing it? Haha you are too funny! 
Happy New Year to you too! 
Hi Lea Ann-Oh great timing, how fabulous!
You’re welcome!
Hi Vintage Macaroon-Thankyou! Oooh I’ve heard of black garlic but never tried it! I’d love to try it so I’ll keep a lookout thankyou
Hi diva-Yes life without garlic would be strange indeed! Thankyou hope you had a wonderful Xmas and Happy 2010!
xxx
Hi Jamie-Hehe! Thankyou so much
Hi mlle délicieuse-Ahh really! I haven’t noticed that, that’s rather interesting!
Hi Alex-Yes it’s so easy isn’t it!
Thankyou!
Hi pigpigscorner-Thankyou so much! Happy New Year to you and the Wild Boar!
Looks fanastic and will definitely make it. I too have purchased the PATRICE NEWELL garlic. They are so easy and friendly to deal with and the garlic is sensational!
Oops! I meant fantastic!
Now you’ve made me really curious about those garlic but I don’t think I will be able to get those here in Singapore. This reminds me of a particular grade of garlic I had seen at one of the fine food stores here lately. They are black and I believe were cultivated first in Japan. Literally called the ‘black gold’ they were rather expensive. Now I am piqued to seek them out…
I once thought garlic was just garlic. But then I had the fortunate opportunity to taste about a dozen different varieties at a food conference. The differences were amazing and eye-opening. Who knew different garlics could have such different nuances? I bet the Patrice Newell garlic is worth every penny.
I’m afraid I missed out on procuring Patrice Newell Garlic yet again this year
I’ve joined their mailing list so keeping fingers crossed!
I love my Patrice Newell garlic – I really hope that they decide to grow it again this year. It sounds as though they had so much trouble with weather last year that they’re reconsidering the crop. :+<
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