Ingredients

• 450g/1lb ‘00’ flour
• 3 large free-range eggs
• beaten
• plus 2 yolks
• 1 unwaxed lemon
• finely grated zest only
• salt
• semolina flour
• for dusting
• 1 tbsp olive oil
• 150g/5½oz raw prawns in their shells
• squeeze lemon juice
• 150g/5½oz white crab meat
• 50g/1¾oz brown crab meat
• 1 free-range egg white
• plus 1 egg
• beaten
• 1 tbsp finely chopped fresh chives
• freshly ground black pepper
• 1 tbsp olive oil
• 1 small onion
• roughly chopped
• 1 garlic clove
• crushed
• 3 tbsp brandy
• 2 tomatoes
• roughly chopped
• 1 bay leaf
• 1 tbsp tomato purée
• 1 star anise
• 300ml/10fl oz shellfish (or fish) stock
• 125ml/4fl oz double cream
• handful fresh chives
• finely chopped
• extra virgin olive oil

Directions

• To make the pasta
• put the flour into a large bowl and make a well in the centre. Stir in the eggs and yolks
• lemon zest and a pinch of salt
• and gradually work into a dough. Knead for 10 minutes
• then wrap in cling film and refrigerate for 30 minutes.
• Meanwhile
• to make the filling
• place a frying pan over a medium heat. Add a dash of oil and fry the prawns with a pinch of salt and pepper and the lemon juice. Leave to cool slightly
• then remove the prawns from their shells
• reserving the shells for later.
• Place the prawn and crab meats in a food processor and blend until smooth. Add the egg white and seasoning and blend again until just mixed. Stir in the chives
• cover and set aside.
• To make the bisque
• heat the oil in a heavy-based saucepan and fry the onion until brown. Add the garlic and prawn shells and cook for another 30 seconds. Stir in the brandy
• tomatoes
• bay leaf
• tomato purée and star anise. Stir in the stock and simmer for 20 minutes.
• Strain the sauce using a funnel and muslin cloth and return to the pan. Stir in the cream and cook over a medium heat until it is the consistency of single cream. Season to taste.
• To make the ravioli
• cut the pasta into four pieces and roll out each piece using a pasta machine
• working it through the settings until it is on the thinnest setting. Sprinkle semolina flour onto a work surface and lay a sheet of the pasta on top. Spoon tablespoons of the filling up the centre of the pasta
• leaving a 4cm/1½in gap between each spoonful. Brush around the filling with beaten egg
• lay a second sheet of pasta over the top and seal each one by cupping and expelling any air. Use a cutter to cut out the individual ravioli. Repeat with the last two sheets of pasta until you have 12–16 individual ravioli.
• Bring a large saucepan of water to the boil and cook the ravioli for 3–4 minutes. Transfer to the bisque pan to coat.
• Place three or four ravioli on each plate
• spoon over the sauce and garnish with the chives and a small drizzle of extra virgin olive oil.