One nice big raviolo. Great as a starter or as an accompaniment to a main course dish.
Cut the fresh pasta sheet(s) into 12 circles using a pastry cutter.
Remove the skin from the goat's cheese and break into small chunks.
Pat dry the prawn tails, finely dice or place in a food processor and puree to a rough paste.
Finely dice the sundried tomatoes, avoid adding to much of the oil as it will split the goats cheese.
Pick and finely chop the herbs and add to the goats' cheese,add the salt, pepper and double cream and mix until you have a smooth paste.
Add the sundried tomatoes and prawn and fold through gently.
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.
Take another pasta circle and place on top of the filling. Seal the edges of the raviolo making sure not to leave any pockets of air. Use a crinkled pastry cutter to trim off the edges.
Continue until you have 6 raviolo.
For the butter sauce:
Chop the chives and cut the butter into small cubes.
Bring the water and the peas to the boil and then start whisking in the butter one cube at a time. Making sure the butter emulsifies with the water. Continue until you have a smooth and glossy sauce.
Add the seasoning and the chives to the sauce.
Cook the raviolo for 3 minutes in salted boiling water. Drain and serve immediately with a drizzle of the butter sauce. Finish with the pea shoots over the top.
«Vary the shape of the raviolo by cutting squares and then trimming the edges with a crinkle pastry wheel cutter. Raviolo is the term used for one large ravioli.»