Bom Petisco, prawn and vodka ravioli
Product: Bom Petisco 5 Peppers
Fry the prawns in olive oil and set aside.
Fry the garlic and onion in olive oil, add the dry tomato, refresh with vodka and season with salt and pepper. Blend the mixture with the prawns to get a cream.
Fill the ravioli with the cream, the prawns and the tuna. Seal the edges of the raviolis by moistening the edges of the pastry with a little water.
Cook the raviolis in a big pot of boiling water seasoned with salt and a drizzle of olive oil for 5 minutes.
Blanch the parsley in boiling water, cool immediately in water with ice and drain well. Blend it with olive oil.