Derek Crossley serves up his take on this traditional Italian filled pasta. A real treat for seafood lovers!
Take 200 grams of OO flour and pulse in food processor until fine add pinch of salt and eggs one at a time until the desired consistency is reached
Wrap in cling film and refrigerate for at least 30 mins
Shell the prawns and set aside to make the filling later.
Put a little oil in the base of a pan and add the garlic, shells heads and all, and cook until they caramelise.
Deglaze the pan with chicken stock and wine, .
Cook for 20 minutes then strain the prawn shells and discard. Return to pan and reduce for 15 mins. Add cream and saffron. Cook until thick, strain out the saffron strands and put to one side.
Coarsely chop the prawns, add the garlic and chives
Retrieve the pasta from fridge
Roll out pasta and cut in two halves
Using the palm of your hand flatten each half to help the pasta making machine
Place in machine on thickest setting and proceed to roll it out using plenty of flour to stop it sticking
Continuously reduce the thickness until you can almost see through it
Place on bench and repeat the process for the top of the ravioli
Lay out the bottom section of the pasta and place prawn filling at intervals allowing roughly 1 centimetre around filling for egg wash
Place the top section on and cut with a serrated pasta wheel to give the traditional shape
Put in plenty of boiling salted water for approx. 5 mins
Reheat sauce and place ravilo in serving dish then pour over enough of the sauce adding chopped chive garnish serve with a flourish
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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