Prep time: 1hr, 40mins + resting
Cook time: 2 hours
Serves four.
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Ingredients
Prawn bisque
1 tbs olive oil
500g prawn heads and shells
2 brown onions, coarsely chopped
2 carrots, finely chopped
2 sticks celery, coarsely chopped
4 large tomatoes, chopped
3 garlic cloves, coarsely chopped
60g tomato paste
250ml dry white wine
2 litres fish stock
250ml thickened cream
Pasta
250g 00 flour
10 egg yolks
Cured prawns
2 tsp caster sugar
2 tsp fine salt
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 orange
125g peeled prawns, cut into 5mm pieces
Ravioli filling
125g Sebago potato, coarsely chopped
80g mascarpone
Finely grated zest of 1 lemon
1 tbs finely chopped mint
1 tbs finely chopped basil
1 tbs finely chopped chives
125g cured prawns
Ndjua oil
1 tbs olive oil
1 tbs nduja
Pangratatto
100g sourdough bread, coarsely chopped
1 tbs olive oil
1 garlic clove, crushed
2 tbs finely chopped flat leaf parsley
Finely grated zest of 1 lemon
Method
1. To make prawn bisque, heat oil in a large saucepan or stock pot, over medium heat.
2. Add prawn heads and shells, onions, carrots, celery, tomatoes and garlic. Season generously.
3. Cook, stirring occasionally and pressing down to crush prawn heads, for about 20 minutes or until mixture is lightly caramelised. Stir in tomato paste and cook, stirring, for 2 minutes. Add wine and simmer until reduced by half. Add stock. Bring to a simmer. Reduce heat to lowest heat and simmer for 1 hour, stirring occasionally.
4. Strain mixture through a fine sieve, back into a clean pan, pushing down on solids, to remove as much liquid as possible. Discard solids.
5. Add cream to bisque and bring to boil. Reduce heat and simmer until thickened, reduced and flavoursome. Season.
6. To make pasta, sift flour 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.
7. 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 30 minutes to rest.
8. To cure prawns, combine sugar, salt, zest and juice in a bowl. Add prawns. Refrigerate, covered, for 30 minutes. Briefly rinse under running water. Pat dry.
9. To make ravioli filling, place potato in a large saucepan of cold salted water. Bring to a boil. Boil until tender. Drain and allow steam to evaporate. Mash until smooth. Season generously. Add mascarpone and mash to combine. Stir in lemon zest and herbs. Stir in prawns.
10. 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.
11. Place walnut-size balls of filling at 2cm intervals along half the pasta sheets. Lightly brush around filling with a little water. Top with remaining pasta sheets and press gently around filling to remove any air and seal the ravioli. Cut out ravioli using a sharp knife or ravioli cutter. Transfer to a lightly floured tray.
12. To make nduja oil, place oil and nduja in a small saucepan over low heat. Cook, stirring, for 5 minutes. Remove from heat and set aside to infuse for 10 minutes. Strain through a fine sieve.
13. To make pangrattato, process bread to form coarse crumbs.
14. Heat oil in a frying pan over medium heat. Add garlic and cook, stirring, for 1 minute. Add breadcrumbs and cook, stirring occasionally, until golden brown. Add garlic, parsley and lemon zest and cook until mixture is golden and crisp. Season.
15. Cook ravioli in a large saucepan of boiling salted water for 2 minutes or until al dente. Transfer to pan with prawn bisque and toss to coat.
16. Divide ravioli and bisque among serving bowls or plate. Scatter with pangrattato. Drizzle with nduja oil.
