Crab And Prawn Ravioli In Seafood Bisque

CRAB AND PRAWN RAVIOLI IN SEAFOOD BISQUE

Steps:

• Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
• You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
• Turn the dough out onto the counter.
• Use your hands to shape it into a ball and draw together any crumbs.
• Wrap in clingfilm and leave to relax in a cool place for an hour.
• Meanwhile, make the filling.
• Remove the prawns from their shells.
• Put the crabmeat and prawns in the food processor and whiz until smooth.
• Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
• Stir in the chives, cover and set aside.
• Make the sauce.
• Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
• Add the garlic and cook for another 30 seconds.
• Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
• Add the stock and simmer for 20 minutes.
• Strain the sauce and reduce to 150 ml by boiling rapidly.
• Add the cream, reduce to the consistency of single cream and season to taste.
• Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
• You want a strip about 6 inches wide.
• Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
• Fold the other half over the mounds of filling.
• Press together, firmed around each mound to make sure you have squeezed out all the air.
• Cut between the rows, making sure the edges are sealed.
• You can use a fork to decorate the edges.
• Cook the ravioli in boiling water for 3-4 minutes until al dente.
• Place on the serving dish, drizzle over the sauce and decorate with the chives.

CRAB AND PRAWN RAVIOLI WITH SEAFOOD BISQUE

Steps:

• 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.