Ready in 21 minutes | Serves 4
- 12 Peeled Prawns
- 2 tablespoons Butter
- 1 teaspoon Porcini mushroom powder
- 1 pinch Salt/Pepper
- 4-5 drops Truffle oil
- 10 Sage Leaves
- 1-2 tablespoon Persian Fetta
- 1 packet Fresh Pasta
- 1 whole Egg Yolk Lightly Beaten
Pan sear the prawns in the butter, then add the powder, seasoning, oil & sage. Leave to one side once the prawns are cooked through.
Roll out your pasta & place prawns in a line. Place a small amount of fetta on top.
Brush a little egg wash around the prawn & place a sheet of pasta over the top.
Use a circle cutter to cut out and then use a fork to press the edges together.
Cook in salted boiling water for 4–6 mins & serve.
Recipe courtesy of 3 Seeds Cooking School.