Sweet potato purée, prawns and chilli in fresh pasta dough, finished with chilli oil.
Separate 2 of the eggs and discard the whites.
Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and egg yolks together, pour into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg, water or olive oil).
Continue to work the ball of flour and egg with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.
Wrap in cling film and leave to rest at room temperature for at least 15 minutes.
Take the pasta out of the fridge and roll through the pasta machine on setting number 1. Roll 3 times on this setting, then repeat this on settings 2 and 3.
Lay out the strips of pasta and cover with a piece of cling film to prevent it from drying out.
Finely dice the shallot and garlic. Finely slice the parsley and the red chilli. Zest and juice the lemon (keeping the zest and juice separated)
Peel the sweet potato and grate it using a fine grater.
Heat up a large non stick saucepan and add the sunflower oil. When the sunflower oil is hot, add the shallots and cook for one minute until transparent. When the shallots are transparent, add the sweet potato, garlic and the chilli and cook until soft. This should take no longer than 6 minutes.
Blitz the prawns in a food processor for 10 seconds.
After 6 minutes, add the butter and cook until it is foaming and golden brown. At this stage the mixture will become like a paste. Remove the pan from the heat and add the lemon zest and the fresh herbs, along with the salt and the pepper. Taste the mixture, if you think it requires some acidity, add the lemon juice. Fold in the prawns.
Allow the mixture to cool.
Cut the rolled fresh pasta sheets into 36 discs.
Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some egg yolk or water. Place a second disc of pasta on top of the filling and press the edges together firmly, making sure not to leave any pockets of air inside the ravioli. Trim and neaten the edges using a pastry cutter. Repeat until you have 18 ravioli ready to cook.
Cut the red chilli's in half and remove and discard the seeds and the white membrane. Place the chilli and the olive oil in the blender and blitz until it is a smooth oil. If it is grainy, pass it though a fine sieve to remove any lumps.
Finely dice the parsley leaves (discard the stalks) and zest the lemon. Finely chop the chives
Mix together the parsley, lemon zest, chopped parsley, chives and the salt and pepper.
Drizzle the pasta with the chilli oil when serving.
«Change your fillings and ingredients with the seasons, add ginger in winter and lime in summer.»