Crab And Prawn Ravioli In Seafood Bisque

This is a dish i learned to make at leith's cooking school in london. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but i recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.

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 .

Ingredients

flour, eggs, oil, crabmeat, prawns, egg white, chives, lemon juice, salt & freshly ground black pepper, prawn shells, onion, garlic clove, brandy, tomatoes, bay leaf, tomato puree, star anise, fish stock, double cream