PRAWN RAVIOLI WITH PARSLEY BUTTER SAUCE

SERVES 4 PREPARATION: 30 MIN STANDING: 30 MIN COOKING: 10-15 MIN FILLING

15ml (1T) olive oil

1 garlic clove, crushed

1 red chilli

250g prawn meat, cut into small chunks 10ml (2t) chopped fresh parsley 45ml (3T) ricotta cheese

15ml (1T) mascarpone cheese

PASTA

500ml (2c) all-purpose flour, plus more for dusting

7ml (1½) teaspoons sea salt 3 eggs

30ml (2T) olive oil

1 egg, whisked with a little water

SAUCE

80g butter

1 garlic clove, crushed

15g shredded parsley

40g pine nuts freshly ground black pepper

1 Filling Add the olive oil to a pan, then add the garlic and chilli. Cook for a minute, then add the prawn chunks and parsley. Toss and coat then let it cool down.

2 Put the cooled mixture into a bowl and add in the ricotta and mascarpone cheeses. Mix until well combined. Set aside.

3 Pasta In a large bowl whisk together the flour and salt.

4 Make a well in the centre of the flour and add the three eggs at the same time. Whisk them using a fork and pull in a little flour as youdoso.

5 Add the olive oil and incorporate. Continue to add more flour in and mix. The dough will start coming together. Knead the dough for 2-3 minutes, shape it into a ball and leave in the bowl, covered with clingfilm for 20 minutes.

6 Take a small piece of the dough and either run it through a pasta machine a few times or use a rolling pin and some flour. Create a thin sheet of pasta. Cut circles out of the pasta using a cookie cutter or small glass.

7 Put 5ml (1t) of filling in the centre of each circle. Lightly brush egg wash around the edge of the circle. Put the second circle over the filling and use your fingers or a fork to crimp the edges all round.

8 Continue with remaining pasta and filling until it’s all been used.

9 To cook the pasta, bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes. Once they float to the top they’re done. Drain the pasta.

10 Sauce Melt the butter in a pan with the garlic over low heat. Add the shredded parsley and pine nuts and a little pepper and cook until the butter turns a nutty brown colour. Drizzle the butter over the ravioli and toss gently. Serve immediately.