PRAWN AGNOLOTTI WITH RADICCHIO

INGREDIENTS

600g green king prawns (see note) peeled, cleaned 2 teaspoons finely chopped thyme 80ml (1/3 cup) pouring cream 275g packet gow gee pastry wrappers 60g butter, chopped 2 radicchio, trimmed, torn into bite-sized pieces 60ml (1/4 cup) balsamic vinegar 80ml (1/3 cup) Massel chicken style liquid stock Purple or regular basil, to serve

METHOD Step 1

Process prawns in a food processor until roughly chopped. Add 1 teaspoon thyme and cream, season with salt and pepper, and process until just combined.

Step 2

To make agnolotti, place 20 gow gee wrappers on a work surface and top each with 3/4 tablespoon prawn mixture. Dip your finger in a small cup of water, then run it around the edge of a wrapper. Fold the wrapper in half and press the edges together firmly to seal. Repeat with the remaining wrappers.

Step 3

Melt half the butter over medium heat, add radicchio and cook for 1 minute or until starting to wilt. Add vinegar and stock, and simmer for a further 3 minutes or until liquid is slightly syrupy. Add the remaining butter and stir until just melted.

Step 4

Meanwhile, cook agnolotti in a large saucepan of boiling salted water for 2 minutes or until heated through. Drain. Divide among bowls, then spoon radicchio mixture over, along with any liquid from the pan. Serve scattered with remaining 1 teaspoon thyme and basil.