Prawn Ravioli in Prosecco and Saffron Bisque

Method

• Ravioli/Pasta Dough:
• Combine all ingredients in a food processor and blend on low speed.
• Blend until it resembles fine bread crumbs.
• Roll out on to floured surface and bring together with fork.
• Kneed until dough is soft and elastic.
• Turn in ball, wrap in cling film and allow to rest for 20 minutes.
• Cut dough into two and roll out on flowered bench until 1cm thick.
• Roll out dough into thin strips the thickness using pasta machine using following technique (repeat 4-6 times).
• Fill with chilled prawn ravioli filling (1 tbs) and brush edges with egg wash, then close and seal individual ravioli dumplings making sure no air is trapped inside them.
• Ravioli Filling:
• Shell and devein 12 chilled prawns. Chop finely.
• Deseed and finely chopp one red chilli.
• Zest one lemon using a microplane
• Combine all above ingredients in bowl then mix in 1 egg white, 1 tbs chopped coriander and 1 tbs chopped parsley.
• Add Salt and Pepper to taste.
• Place in fridge to chill.
• Prawn Bisque:
• In a heavy based saucepan, heat 2 tablespoons olive oil in and cook reserved prawn shells, tails and chopped bodies over medium heat for 3-4 minutes or until light golden. Crush with potato masher to release flavours and juice.
• Add onion and garlic and cook for another 3-5 minutes. Add tomato puree and cook for a further 2 minutes. Add cognac and flambé until flames are gone. Add the prosecco cook and reduce by a third.
• Add tomatoes, thyme, saffron and stock, bring to a boil and simmer for 15 minutes. Strain through a fine sieve, pressing with a spoon to extract as much liquid as possible.
• Transfer liquid to a clean saucepan, add beurre manié, then season to taste with salt and pepper.
• Ladle a thin layer of bisque into a shallow bowl, place ravioli onto bisque and garnish with light sprinkle of smoked paprika, salmon roe and finely shaped fennel rings.