Poached Langoustine & Prawn Ravioli with Lemons, Capers & Manzanilla

Pair with Manzanilla

Manzanilla screams of the sea, and I wanted this to be front and center in the pairing. I decided on local prawns and cigalas (langoustines).


ravioli wrappers
large prawns
cigalas (langoustines)
2 teaspoons 
heavy cream
1 tablespoon 
egg white
1 teaspoon 
lemon zest
clove garlic, minced
2 tablespoons 
4 tablespoons 
butter, unsalted
1 tablespoon 
lemon juice
⅛ cup  
manzanilla wine


  1. Prepare the ravioli wrappers (you can make them ahead of time or buy them from a pasta shop or an Asian store - wantan wrappers will work well)
  2. Peel and devein the prawns. Roughly chop.
  3. Place half of the chopped raw prawns into a mortar and pestle (or a food processor). Add the heavy cream, egg white, and lemon zest.
  4. Lightly pound (or pulse) the mixture into a thick paste. Season with salt and pepper.
  5. Mix the paste with the remaining chopped prawns. This is your filling.
  6. Fill each ravioli with about a tablespoon of filling. Be sure not to over or under fill. Close the ravioli with a fork and some water or egg to bind. Make sure they're tightly closed so that they don't open when cooking.
  7. Leave on a lightly floured plate while boiling a large pot of water to cook them in.
  8. To prepare the sauce, slowly melt the butter in a heavy pan, and add the cigalas. Poach them in the butter by spooning the hot butter over them constantly. It should take about two minutes to cook them enough. Remove immediately and let them rest on a plate.
  9. Add the garlic to the butter and slowly simmer for about one minute. Make sure the heat is low so that the garlic doesn't color.
  10. Add the juice from half of a small lemon and about ⅛ cup of manzanilla wine. Turn up the heat and let reduce for about 30 seconds.
  11. Add the capers (make sure to drain any juices or if they are preserved in salt make sure to have pre-soaked them to desalt them).
  12. Take the pan off the heat as you cook the ravioli. Put them into a large pot of boiling salted water. Allow them to boil for 1-2 minutes (this will depend on their wrappers). Remove with a slotted spoon to the serving dish. I've portioned 3 per person in this recipe.
  13. Reheat the sauce and add in the langoustines once warm.
  14. Pour the sauce on top of the ravioli and top with a poached langoustine.
  15. Serve immediately and pair with a cold glass of manzanilla!
Lauren Aloise , Spain Visit Website
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serving and consuming

Pairing Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

Manzanilla fast facts

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Lauren Aloise , Spain Visit Website
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