Ravioli of crab and scallop with a spiced prawn sauce Archive

Ingredients

• 250g/9oz '00' pasta flour
• pinch salt
• 2 free-range eggs
• 3 free-range egg yolks
• dash olive oil
• 1 tbsp olive oil
• 1 carrot, chopped
• 1 celery stick, chopped
• 1 small leek, chopped
• 3 star anise
• ½ red chilli
• 1 thumb ginger, chopped
• 1 stalk lemongrass
• 1 tomato, chopped
• 400g/14oz shell on prawns, roughly chopped
• 50g/1¾oz rice
• 50ml/2fl oz brandy
• 500ml/18fl oz chicken stock
• crème fraîche, to finish
• 225g/8oz white crab meat
• 50g/1¾oz parsley, chopped
• 1 red chilli, chopped
• 25g/1oz fresh tarragon, chopped
• 1 tbsp single cream
• salt and freshly ground black pepper
• 2 scallops, cut into thirds
• 1 free-range egg, beaten for egg wash
• spring onions, chopped
• red chillies, chopped