Tiger prawn, goat cheese and sun dried tomato raviolo with a fine herb emulsion Recipe

Ingredients for people

Fresh goat cheese(s) : 150 g
Deveined prawn(s) : 18 whole
Basil : 0.25 bunch
Thin slice(s) of sundried tomato : 6 whole
Double cream : 15 ml
Fine salt : 3 pinch(es)
Freshly ground black pepper : 6 Turn

Chervil : 0.25 bunch
Flat leaf parsley : 0.25 bunch
Tarragon : 0.25 bunch

For the sauce

Chive(s) : 0.25 bunch
Fine salt : 6 pinch(es)
Water : 30 ml

Unsalted butter : 150 g
Freshly ground black pepper : 6 Turn

For the rest of the recipe

Frozen pea(s) : 100 g
Pea shoot(s) : 1 bunch
Egg yolk(s) : 2 whole
Sheet(s) of ravioli paste : 6 whole

Method

1
Cut the fresh pasta sheet(s) into 12 circles using a pastry cutter.
2
Remove the skin from the goat's cheese and break into small chunks.
3
Pat dry the prawn tails, finely dice or place in a food processor and puree to a rough paste.
4
Finely dice the sundried tomatoes, avoid adding to much of the oil as it will split the goats cheese.
5
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.
6
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.
7
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.
8
Continue until you have 6 raviolo.
9
For the butter sauce:
10
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.
11
Add the seasoning and the chives to the sauce.
12
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.

Chef's tip

«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.»