Ingredients

• 225g/8oz plain flour
• plus extra for dusting
• 2 medium free-range eggs
• 2 medium free-range egg yolks
• salt and freshly ground black pepper
• olive oil
• 150g/5oz Morecambe Bay shrimps
• peeled
• ½ tsp fresh chervil
• roughly chopped
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 shallot
• finely chopped
• 110g/4oz Morecambe Bay shrimps
• peeled
• 2 tomatoes
• seeds removed
• finely chopped
• 2 tbsp fresh flatleaf parsley
• chopped
• salt and freshly ground black pepper

Directions

• For the pasta
• place the flour into a bowl
• add the eggs and egg yolks and season well with salt and freshly ground black pepper. Mix well to form a stiff dough.
• Continue to mix gradually adding the olive oil until a smooth glossy dough is formed.
• Turn the dough out onto a clean lightly floured surface and knead for five minutes
• then cover the dough with cling film and leave to rest for 30 minutes.
• Pass the dough through a pasta machine
• several times
• on increasingly fine settings
• to create at least two thin sheets of pasta. (Alternatively roll out portions of the pasta dough with a rolling pin to create at least two very thin sheets.)
• For the filling
• place all of the filling ingredients into a food processor and blend to a smooth paste.
• Place a sheet of the fresh pasta onto a clean
• lightly floured work surface and place a spoonful of the filling mixture onto the pasta at 7.5cm/3in intervals along the sheet.
• With a pastry brush
• brush the pasta around the filling portions with water
• then place a second sheet of fresh pasta over the top to cover. Press down around the filling to create a series of sealed pockets in the pasta. Slice into squares of ravioli. Repeat this process with the remaining filling and pasta sheets.
• Bring a large pan of salted water to the boil. Place the ravioli into the water and simmer for 3-4 minutes
• until cooked through and the pasta is tender. Drain and place onto a large serving dish.
• For the sauce
• melt the butter in a frying pan over a medium heat. Add the shallots and shrimps and fry for 2-3 minutes
• or until the shrimps are cooked through.
• Add the tomatoes and parsley and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pour the sauce over the ravioli and gently stir to coat. Spoon out onto four plates and serve.