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Prawn Tortellini with Carrot Textures


Recipe by Chef Suprabhath Roy Chowdhury
– Executive Chef- Le Meridien, Gurgaon



– KitchenAid Diamond Blender

– KitchenAid Stand Mixer

– KitchenAid Pasta Roller Attachment

– KitchenAid Hand Mixer


INGREDIENTS: For Prawn Filling

– Prawn (deveined and chopped): 500 gm

– Basil (chopped): 50 gm

– Garlic (chopped): 25 gm

– Fresh Cream: 75 gm

– Mascarpone: 25 gm

– Eggs: 1 no.

– Zest of lemon: 1 teaspoon



– To make prawn mousse, ensure all the ingredients are chilled and leave the jar of KitchenAid Diamond Blender in the chiller half an hour in advance.

– Add all the ingredients except cream in the blender and use the soft start feature.

– Slowly pour the cream from the stay put lid and gradually increase the speed to blend thoroughly till mousse texture.

– Leave the mixture in the chiller for further use.




INGREDIENTS: For Pasta Dough

– Farina flour: 100 gm

– Olive oil: 10 ml

–  Salt: 1 gm

–  Refined flour: 150 gm

– Egg yolks: 10 no



– Mix the farina flour and refined flour with salt in the mixing bowl KitchenAid Stand Mixer with dough hook at speed 1. Beat the egg yolks lightly with a whisk and slowly add it in the flour mixer.

– Knead the dough for 5 mins and then add in the oil. Remove the dough from the bowl and knead it for a few minutes on the bench. Cover with a cling wrap and keep aside for resting.

– Attach the KitchenAid Pasta Roller Attachment to the stand mixer and start rolling the dough at speed 1 and gradually take it from 1 to 5 till you get a thin sheet.

– Cut your thin pasta sheet in round shape and fill each with two spoons of the prawn filling and then give tortellini shape. Blanch in boiling water for about 5 minute.



INGREDIENTS: For Pickled Carrot

– Carrot (sliced thinly): 3 no

– Black pepper corn: 1 pinch

– Salt: 1 teaspoon

– White wine vinegar: 1/2 Cup

– Sugar: 50 gm

– Water: 1 ½ cup



METHOD: Prawn Tortellini with Carrot Textures

– Make pickling solution by adding all ingredients except carrot slice and let them boil at low heat for about 10 minute.

– Take it off the flame and add in the thin slices of carrot.

– Leave in pickling solution for 30 minute and reserve for use later.




INGREDIENTS: For Carrot Orange Cream

– Carrot (chopped): 500 gm

– Butter: 200 gm

– White wine vinegar: 30 gm

– Salt: 1 teaspoon

–  Orange juice: ½ cup

– Cream cheese: 30 gm

– Fresh Cream: 100 ml



– Take a pan and add butter. Once melted add in the carrot and salt.

– Add little water and cook over slow heat till the carrots are completely softened.

– Take the pan off the flame and add the remaining ingredient and blend it with KitchenAid Hand Mixer.

– Balance the seasoning.



INGREDIENTS: For Carrot Dust

– Carrot (chopped): 3 no

– Salt: 1 teaspoon

– White Wine Vinegar: 1 cup

– Water: 3 cups



– Bring the water, vinegar and salt to a boil. Add in the carrots and boil till cooked. Remove from fire and strain off the liquid.

– Leave the carrots in a slow oven of 60C for drying for few hours.

– Once dried, powder the carrot and pass through a sieve.

– To serve toss the cooked tortellini with butter and chopped basil. Serve hot over carrot cream along with carrot dust and pickled carrot.

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