Prawn and ginger ravioli with chilli, ginger and dill infused butter

I bought a small handful of lovely , raw tiger prawns. I thought they would be good for a starter. Prawns are low in fat and high in protein but some are farmed under terrible conditions for man and environment so please check origin before buying.

I have been wanting to make ravioli for some time, I am not sure how this thought came in to my mind but here is my prawn and ginger ravioli. I did think about making a beurre blanc and flavor it with ginger but I wanted to keep it simple and used infused, melted butter instead. This is a starter for 4 or if you want to have this as a main course double or triple the recipe depending on how hungry you are.

Prawn and ginger ravioli with infused butter 

preparation time 15 minutes 

cooking time 4-5 minutes

serves 2


  • 1 small handful of raw prawns
  • 1 tsp (black) sesame seeds
  • 1 piece of ginger
  • 1/4 tsp salt
  • 1 tbsp corn flour/starch
  • 14 goyoza wrappers
  • egg white

For the infused butter

  • 50 gr butter
  • 1/2 chilli
  • 1 piece of ginger
  • dill


Cut the prawns. First in half and then slice them. There is no need to mash them up.


Peel the ginger and grate some in to the prawns. Add the sesame seeds, the salt and the corn starch and mix quickly, don’t overwork it.


Place a tsp of the ravioli filling on a wrapper, brush the edges all around with the egg white. Place another wrapper on top and press them together. Make sure there is no air inside the ravioli. Set them aside whilst preparing the butter.


Chop the chilli fine, remove the seeds, cut the peeled ginger very fine julienne and chop the dill.


Cut the tomato concasse. Place the butter in a small pan with the chilli, the ginger and most of the dill and heat. When hot take it off the heat heat and let stand to infuse. If you prefer use clarified butter.

Cook the ravioli. Bring a big pan of salted water to the boil. Once boiling gently drop the ravioli in and when they rise to the surface they are ready, you should also be able to see that the prawns have turned pink.

Place in a deep plate, scoop over 2 tbsp of butter on each plate. Add the tomato and the last of the dill before serving.


The ravioli turned out delicate, prawns and ginger are great together and the dill added a nice herbaceous note. The sesame seeds added some texture. I used real butter, indulgent but it brought so much flavor it was worth it.

5 Responses to “Prawn and ginger ravioli with chilli, ginger and dill infused butter”
  1. Looks and sounds absolutely amazing! I’m bookmarking.

  2. What a delicious combination! Making ravioli is still on my list of things to make. May try out this recipe when I get to it 🙂

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