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Three Cheese Ravioli with Prawns and Chilli

Three Cheese Ravioli with Prawns & Chilli


2-3 TBS Olive Oil

50-100g Leek chopped medium to fine

300g-400g Raw Prawns (wash and drain well). Alternatively you can work on 4-5 Prawns/person

400g Maria's Napoli Sauce

500g Maria's Three Cheese Ravioli

1 Clove garlic chopped fine (I used a garlic crusher)

1 Teasp Salt (the salt flakes are excellent)

~6 leaves fresh basil chopped

~100ml Vermouth (I used Cinzano Bianco).

Chilli to your liking (I used dry, but you could alternatively use 1 or 2 fresh chillies chopped fine if you like).

Cracked pepper to your liking.



Get a pot of water on the boil for your pasta, salted to taste.

I start cooking the prawns after I've put the pasta in the pot and then everything is ready around the same time.

Heat a large fry pan (need enough room for all prawns to be flat in the pan) Add olive oil, leek, salt, chilli and garlic and let soften (say 30 sec or so) Put in prawns and allow them to get a nice colour on each side (if you want at this stage, use tongs) I tend to add cracked pepper at this stage Once you've got the colour in the prawns, add the vermouth and give a stir Then add the basil.

Let this cook for approx 30 seconds and when the liquid has reduced a little you can add the Napoli sauce.

Stir through and allow heat to recover. Once the sauce is bubbling reduce the heat to half.

Taste sauce for salt / pepper / chilli, adjust as desired.

Reduce heat to minimum

At this stage, check your pasta - if it's not ready it will be close.

When ready, drain the pasta and toss the hot pasta through the sauce.

If you love your olive oil you can drizzle some more over the top.

Serve and enjoy!