Swordfish and Mint Ravioli

Feb 25, 2026February 25, 20260 1

1.	Sauté the courgettes cut into thin rounds in a pan with a little butter and salt
2.	Cover the pan and continue cooking until they are soft
3.	Turn off the heat and let them cool down
4.	In a separate pan, heat a tablespoon of oil
5.	Add the shelled and rinsed prawn tails
6.	Let them brown over high heat, then deglaze with a little brandy
7.	Raise the flame at the right moment to let the alcohol evaporate
8.	Pour the prawn tails and the courgettes into the mixer (my dear friend) with one or two tablespoons of cream (depending on the quantities) and blend everything into a very delicate cream
9.	Add the cream to the cooked ravioli and finish the dish with a few prawns that survived the mixer

Member: Tancredi Bongiorno

Ravioli stuffed with swordfish and calamint with courgette and prawn cream