"My inspiration? I tried to impress my girlfriend with this dish when we first met!"
Little Hollows Pasta Owner and Chef, Chris Davis prepares prawn ravioli, lemon butter and samphire.
150g raw prawns
1 unwaxed lemon
Pinch Sea Salt
200g 00 Flour
2 medium organic eggs
50g salted butter
1 Ladle pasta water
Combine the flour and eggs in a food processor and knead by hand until a smooth ball has been formed. Rest for a minimum of half an hour.
Peel and clean the vein from the prawns, then finely mince with a sharp kitchen knife.
Mix the prawn with mascarpone, lemon juice and sea salt. Put in a piping bag and refrigerate.
Roll dough using a pasta machine until the sheet is thin enough to just see your hand underneath.
Pipe small amounts of filling out onto half the sheet, then fold the second half of the sheet over. Use the blunt side of a biscuit cutter to shape and seal the ravioli. Then use the cutter side to cut them out.
Place on a baking sheet dusted with semolina.
Boil a salted pan of water. Once boiling drop in ravioli for one minute thirty seconds.
Put a ladle of pasta water into a saucepan and heat with a tablespoon of salted butter until an emulsion is formed. Add a squeeze of lemon juice.
Blanche a handful of samphire in boiling water, strain, and use to garnish the ravioli.