Ingredients

• 200g00 flour
• 2eggs
• Pinch salt
• 1 teaspoon olive oil

• ¼ cup boiling water
• 2 tablespoonsgolden raisins
• 150ggoat’s cheese
• Salt & pepper, to season
• 1 egg white

• 1 tablespoon extra virgin olive oil
• 18 green tiger prawns, peeled, deveined, butterflied
• 150g butter, chilled, cubed
• 2 tablespoons pine nuts
• 90gdark raisins
• Juice of one lemon

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Method

Serves: 6 entrée, 2 mains
Preparation: 30 minutes + 20 minutes resting
Cooking: 15 minutes

1. For ravioli, combine all the ingredients in a bowl and mix with your hands to a dough. Transfer to a lightly floured surface and knead until smooth and elastic. Wrap in plastic and set aside to rest for 20 minutes.

2. For the filling; pour the water over the raisins and set aside until soft and plump. Drain excess water then roughly chop the raisins. Transfer to a bowl, add the goats cheese mix well. Taste and season.

3. Divide pasta dough in half. Dust the pasta rollers in flour and turn to the largest setting. Feed pasta through the rollers several times on each setting. Fold the dough into two after changing each setting, ending with the 2nd thinnest setting. Lay the dough on dusted bench. Using 10-12cm round cutter, cut out ravioli rounds.

4. Place 1 teaspoon filling onto ravioli rounds, brush edge with egg white and fold the dough over to form moon-shaped ravioli.

5. Bring a large pot of salted water to the boil and cook ravioli for 2 minutes or until al dente. Transfer to a large serving plate.

6. For the seared prawns, heat frying pan over medium-high until hot. Add oil and prawns, cook 3-4 minutes, turning prawns until cooked through. Place over the ravioli. Season with salt.

7. Meanwhile, heat a frying pan over high heat. Ensure the pan is very hot and butter is very cold. Remove pan from the heat, add the butter, pine nuts and raisins, swirl over the heat but not directly on the heat until butter is nut brown and raisins plump. Squeeze over the lemon then spoon over the prawns and raviloi. Serve.