Prep time: 1 hour plus resting time
Cook time: 1 hour and 10 minutes
Serves 6.
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Ingredients
Chopped flat leaf parsley and salmon roe, to garnish
Pasta
450g 00 flour
4 eggs
4 egg yolks
Shellfish oil
500ml light olive oil
Reserved crayfish heads and shells
Reserved prawn heads and shells
Marinara sauce
2 tbs shellfish oil
25g butter
1 brown onion, chopped
4 garlic cloves, crushed
1 long red chilli, chopped
500ml dry white wine
15 vine-ripened tomatoes, seeded, chopped
Pinch saffron threads
1 bunch basil
1 bunch flat leaf parsley
Filling
2 raw crayfish, shelled, heads and shells reserved
500g raw prawns, peeled, deveined, heads and shells reserved
200ml thickened cream
Finely grated zest of 1 lemon
1 long red chilli, seeded, finely chopped
2 tbs finely chopped flat leaf parsley
Method
1. To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add egg yolks and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it’s rough, floury texture). Stand, covered, for 20 minutes to rest.
3. Preheat oven to 180C.
4. To make shellfish oil, place reserved crayfish and prawn heads and shells in a large saucepan. Lightly crush with a pestle, meat mallet or the end of a rolling pin. Pour over the oil. Cook, stirring occasionally, for about 1 hour. Strain through a fine sieve and discard solids.
5. To make marinara sauce, heat the oil and butter in a large saucepan or stock pot, over medium heat. Cook onion, garlic and chilli until soft. Stir in wine. Simmer until reduced by half. Add tomatoes, saffron and herbs. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally, for 1 hour or until soft and thick. Season.
6. Meanwhile, to make the filling, process all ingredients to form a coarse puree. Season.
7. Divide rested dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick.
8. Place one of the pasta sheets over a ravioli mould. Fill indents with filling and top with a second pasta sheet. Press gently around filling to remove any air and seal the ravioli. Cut out ravioli squares using a sharp knife or pastry wheel. Transfer to a lightly floured tray.
9. Cook ravioli in a large saucepan of boiling salted water for 2 minutes or until al dente. Transfer to pan with sauce and toss to coat.
10. Divide ravioli and sauce among serving bowls. Top with parsley and salmon roe.