Panzerotti With Prawns

Hello, chefs! 😋

How's the cooking? Is it time to eat at your place? Or not yet?

Christmas is over, we're sailing into the New Year, and already thinking about New Year's Eve dinner?
As I mentioned in one of my previous posts, we had one light lunch before Christmas, because there was a big dinner later. Well, I prepared this superfast and very delicious lunch.

Hint: You can also have this dish as a suggestion for an appetizer for New Year's Eve dinner.

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Panzerotti with prawn sauce. I should also say that I didn't have anything at home, everything was bought in the shop and prepared very quickly.

What is Panzerotti? It's one type of Italian pasta, the easiest to compare with dumplings. Ravioli and tortellini also fall into this category, they are all filled, and the difference is the shape.
So the ones I bought were freshly made, stuffed dumplings with ricotta cheese, crab and prawn meat.

For the sauce, I bought frozen and cleaned, small Greenland prawns, which need to be defrosted first before preparation.

And what else?
For four servings:

500 grams (2x250) stuffed dumplings with ricotta, prawns, and crab meat
250 grams of prawns
100 ml cooking cream
2 tablespoons (approx. 100 ml) sour cream
of the spices pepper only
1 tablespoon of olive oil

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As I mentioned, it's super quick to prepare, about 15 to 20 minutes.
Add a tablespoon of olive oil to one pan, heat, and add the prawns, which need to cook a little, 2 to 4 minutes.

Pour the water into another pan, bring to a boil and add the panzerotti. They should cook for 3 to 4 minutes.

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Everything is cooking. How do we know when it will be cooked?
In the case of prawns, we see that they are cooked when they turn a shade of red, whereas panzerotti needs to be puffed up.