Prawn, Crab & Marscapone Tortellini with Parmesan Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the exquisite flavors of prawn crab marscapone tortellini with parmesan sauce recipe. This delectable dish combines succulent prawns, delicate crab meat, and creamy marscapone cheese, all wrapped in perfectly cooked tortellini. The rich and velvety parmesan sauce adds a luxurious touch to this Italian-inspired masterpiece. With its combination of seafood, cheese, and pasta, this recipe is sure to impress your guests and leave them craving for more.

Keywords: prawn, crab, marscapone, tortellini, parmesan sauce.

Prawn crab marscapone tortellini with parmesan sauce recipe details

Prawn crab marscapone tortellini with parmesan sauce recipe, recipe Rating: 4.9
Number of votes:138

In this easy recipe, you make your own pasta dough and stuff the tortellini yourself with prawns, crab, and marscapone cheese. Then you make a simple creamy Parmesan sauce and take credit for a dish that tastes gourmet!
Ready in: 1 hour 5 mins

Ingredients

Serves: 4

• Pasta:
• 1 cup flour
• 1/2 teaspoon cayenne pepper
• Pinch of salt
• Ground black pepper
• 2 large eggs
• Filling:
• 1/3 pound cooked, peeled prawns
• 4 ounces cooked crab
• 8 ounces marscapone cheese
• 1/2 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• Salt
• Ground black pepper
• Sauce:
• 1/2 cup butter
• 2 cups cream
• Grated Parmesan cheese, to taste
• Salt
• Ground black pepper
• Paprika (to garnish sauce)

Preparation method

Prep: 30 mins | Cook: 15 mins | Extra time: 20 mins, chilling

1. To make the pasta dough, first mix flour, cayenne pepper, salt and black pepper in bowl. Make a well in dry ingredients and crack in the eggs.
2. Mix flour into eggs slowly to form dough. Knead for 10 minutes, then cover and chill for 20 minutes.
3. To make the pasta filling, place prawns, crab, marscapone, cayenne, lemon juice, salt, and pepper in blender and pulse until smooth.
4. Roll out the pasta to 1/8-inch thickness on a floured surface. Cut into 1-inch diameter circles.
5. Put a little of the filling in the center of each pasta circle. Brush edges with water, then fold in half. Make sure no air is in semi-circle of pasta, then seal edges.
6. Roll semi-circle of pasta around your little finger till two ends meet, squeeze to join together. You have now formed tortellinis.
7. To make the sauce, melt the butter in a saucepan over medium heat. Add the cream and heat gently, but do not boil.
8. Add the Parmesan cheese and stir until melted. Season with salt and pepper. Keep the sauce warm over very low heat while you cook the pasta.
9. Bring a large pot of salted water to a rolling boil. Add the fresh filled pasta and cook for 5 minutes.
10. Put pasta in a bowl, cover with sauce and sprinkle with paprika to garnish, if desired.