First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs – they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
Bring a large pan of salted water to the boil. Cook the ravioli for 2-3 mins, remove with a slotted spoon and toss in some of the seafood bisque. Place in the serving dish and add the rest of the bisque and garnish.
(The seafood sauce)
To make the sauce, heat the oil in a heavy-based saucepan and fry the onion until brown. Add the garlic 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.
150g tinned crab meat
Zest of 1/2 a lemon
150g 00 pasta flour
1 large egg and 2 egg yolks, lightly beaten
1/2 tbsp olive oil
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 fish stock
125ml double cream
1 whole prawn to serve (optional)