Author: Kumar Mahadevan
Total Time 1 hour 10 minutes
Servings 2 people
- 300 g ‘00’ flour
- 3 free range eggs
- 2 tablespoons olive oil
- 100 g butter
- ½ onion diced
- ½ leek sliced
- 12 green prawns peeled and deveined, flesh diced and shells and heads reserved
Prawn oil sauce:
- Reserved prawn shells
- 3 tablespoons olive oil
- 150 ml pure cream
- Salmon caviar to garnish
- Chervil leaves and nasturtium flowers to garnish
For pasta, sieve flour on to a chopping board in a mound, add a pinch of salt, make a well in the centre and break in eggs. Add oil, bring mixture together with fingers and knead for 5 minutes or until smooth. Wrap in cling film and rest in the fridge for 10 minutes.
For filling, heat butter in a frying pan, add onion, leeks and prawns and sauté for five minutes, turning prawns occasionally until cooked through.
Roll out pasta into thin sheets and place a spoonful of prawn mix and a chervil leaf on the pasta sheet, repeat to make six ravioli, cover with a second pasta sheet and press firmly around filling to edges to seal, removing air pockets. Cut into individual ravioli.
Cook ravioli in boiling salted water, drain.
For prawn oil sauce, wash prawn shells and drain well. Heat oil in a large frying pan, add shells and panfry until shells turn pink. Remove shells, reserve half the oil and set to one side. Pour cream into frying pan and stir to combine. Set sauce to one side.
To serve, pour sauce onto a plate, arrange 3 ravioli per plate, top with teaspoonfuls of salmon caviar, drizzle with prawn oil and garnish with herbs/flowers if desired.