Pasta dough:

1. Place flour (300g) and eggs (3 eggs and 1 extra yolk) into the bowl and mix on Speed 5 / 10 seconds. Pasta dough will be crumbly, but should come together into a ball when pressed. If mixture remains crumbly, add another egg yolk until dough starts to form a ball.
2. Knead dough. Program 3 minutes / Closed Lid / Kneading Speed.
3. Turn dough onto a chopping board, put a little olive oil onto your hands and shape dough into a ball. Rub a little olive oil over the ball of dough.
4. Cover with clingfilm and leave to rest for about half an hour in the fridge before rolling and shaping.

Prawn raviolone filling:

1. In a large sauté pan, add the butter (50g) and melt.
2. Add the garlic cloves (2-3) and shallots (1 Tbsp) and sauté until golden brown.
3. Add prawns (500g) and crab meat (150g), and sauté for 2 to 3 minutes.
4. Add brandy (50g) and reduce for 2 minutes (caution: this may flame!).
5. Remove from heat and cool to room temperature (about 30 minutes).

To roll pasta dough:

1. Set smooth rollers of pasta machine on the widest setting.
2. Cut dough into 4 pieces and wrap 3 of them separately in clingfilm.
3. Flatten the unwrapped piece of dough into a rectangle and feed through rollers.
4. Fold rectangle in half and feed through rollers 2 to 3 times, folding in half each time and dusting with flour as necessary to prevent sticking.
5. Turn dial down to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached.
6. Arrange on a clean paper towel until all pasta has been rolled out.
7. Roll out remaining dough in same manner.
8. Cut dough while pasta is still soft.

Filling:

1. Combine cooled prawn mixture in a large bowl with ricotta (60g), mixing until well combined.
2. Season the mixture with salt and pepper.
3. Place into thermo mixer bowl. Closed Lid / Turbo blasts until a chunky paste is formed.

Assembly:

1. Lay the first piece of pasta dough on the table and place a mound of stuffing on top.
2. Brush beaten egg white (or water) around the piece of mixture, making the dough damp, but not wet.
3. Take a second piece of pasta dough and place over the top, covering the mixture.
4. Press around the Raviolone, being careful to remove any air but not push out the stuffing!
5. Use a knife or cutter to cut the final shape or leave as is for a more rustic option.
6. Repeat until all the filling has been used, placing each piece on a large baking sheet dusted with extra flour (or lined with a clean tea towel) until ready to cook.

Cooking:

1. Bring a large pot of salted water to a rolling boil, and gently add Raviolone and cook for about 8-10 minutes or until pasta is cooked.

Sauce:                                                      

1. Meanwhile, while water comes to the boil, prepare the crab sauce.
2. Bring a large frying pan to medium heat, and sauté butter (50g) and shallots (1 Tbsp) until shallots are translucent.
3. Add the crab meat (350g) and sauté for 2-3 minutes.
4. Remove from heat and add the brandy (50g) then return to heat to cook of the alcohol (this will flame!).
5. Once the flame has stopped, add the tomato (150g), cream (300g) and salt (pinch). Cook until it has reduced halfway and becomes very creamy.
6. Add the cooked ravioli to the sauce and cook together for 1 minute before serving.
7. Garnish with fresh chives or some chopped parsley.