Prawn and Dill Ravioli

Pasta made - what to do with it? Ravioli of course...
This recipe will serve 4 as a main comfortably.

You will need for the Ravioli and filling:

4 x 30cm lengths of fresh pasta (see recipe link)
1 egg beaten
400g raw prawns
a small bunch of fresh dill
squeeze of lemon juice
olive oil for frying
1 clove of garlic

Method

In a frying pan fry off the prawns with ½ the dill chopped; the lemon juice and garlic clove, crushed. Do this on a medium heat until the majority of the liquid has disappeared.

Take the pan off the heat and pop the prawns into a food processor and whizz until they are almost a paste.

Allow to cool.

When the prawn filling has cooled, take a length of the fresh pasta (ensure that the other 3 sheets are covered with a damp cloth so that they don't dry out) and cut it in half, lengthways, so that now you have 2 thinner lengths of pasta. Take a small teaspoonful  of the filling and, about 2 cm in from the end and halfway between the sides,  place the mixture. Next take another teaspoon of the mixture and approximately 2 cm away from the last teaspoonful place it on the pasta sheet in the same arrangement. Repeat this until you reach the end of the pasta length, leave at least 2cm free at the end.Now take a pastry brush and the beaten egg and paint a circle of egg wash around each teaspoon of filling.

Pick up the other half of the pasta sheet and place it over the last. Press down gently around the mounds of filling to stick the two pieces of pasta together


With a small round cookie cutter, cut out each filled raviolli morsel. As each piece of ravioli is cut, pick it up and with your thumb and forfinger, press down around the filling. If there are any holes then the ravioli is likely to separate.

Repeat this with the other 3 lengths of pasta  then let the ravioli rest in a fridge for an hour or two before cooking.

To cook, get a large pan on boiling water on a rolling boil, gently lower in the raviolli a couple at a time,bring back to the boil and cook for about 5 minutes.

Serve with a drizzle of olive oil or a tasty sauce. I served mine with a lemon butter sauce. To make this: melt about 50g butter in a frying pan and squeeze in about 1 tblsp of lemon juice. Pour over the sauce and garnish with the remaining chopped fresh dill.