Bom Petisco, prawn and vodka ravioli

   Product: Bom Petisco 5 Peppers

20 sheets Wonton pastry

3x120g   Bom Petisco 5 Peppers
150g   Prawns 40/60
250g  Dry tomato
50g   Garlic
250g  Onion
0,5dl   Vodka
To taste   Extra virgin olive oil
To taste  Traditional sea salt
To taste   Black pepper

Parsley olive oil 
80g   Parsley
2dl   Extra virgin olive oil

500g   Fresh spinach (washed)
50g   Grated Azores cheese
To taste  Extra virgin olive oil
To taste   Lemon juice
To taste   Fleur de sel



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. 



On a flat plate, season a bed of spinach with salt, a drizzle of olive oil and a few drops of lemon juice.

Put the raviolis on top and pour over the sauce. Garnish with some cheese.


You can get wonton pastry at Asian stores.

Bom Petisco rice balls, Azores cheese, yoghurt and watercress
Bom Petisco 5 Pepper salad with chickpeas and apple purée