Crab Ravioli with Prawn Sauce & Guinea Fowl Leg | MasterChef UK | MasterChef World

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fresh crab meat

🥗Healthier: canned crab meat

💰Cheaper: surimi

Canned crab offers convenience and lower cost, while surimi mimics texture.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, while vinegar can mimic acidity.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories, while pecorino is often less expensive.

Prepare the ravioli according to package instructions until al dente, then drain.

Heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic and shallots to the skillet, sauté until fragrant, about 2-3 minutes.

Pour in white wine and simmer until reduced by half, about 3-4 minutes.

Stir in heavy cream and bring to a gentle simmer, cooking for 2-3 minutes.

Add prawns to the sauce and cook until they turn pink, about 3-4 minutes.

Season the sauce with salt, black pepper, and lemon juice to taste.

Add the cooked ravioli to the skillet, tossing gently to coat in the sauce.

Garnish with fresh parsley and grated parmesan before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens