Ingredients
6 very large raw shell on king prawns 
Rocket 
2 tbsps parmesan, finely grated 

Ingredients for the pasta dough 
200g ‘00’ flour 
2 eggs 
1 tablespoon olive oil 
1 tbsp water 
½ tsp sea salt 
1 egg yolk (or a tbsp cream or milk) 

Ingredients for the prawn mousse 
600g raw large shell on prawns (around 300g meat) 
5g chives, very finely chopped 
¼ teaspoon fine salt 
2 tbsps egg white 
60ml cream 

Ingredients for the prawn sauce 
100g Soffritto 
150g prawn heads and shells 
2 tbsps brandy  
200g passata 
200ml water 
1 stock pot  
½ tsp sugar 
4 tbsps cream 

Ingredients for the prawn and chilli oil 
100ml olive oil 
150g prawn heads and shells 
2 large fresh chillies, sliced in half 

Equipment needed 
Small processor 
Pasta machine 
4-5cm round pastry cutter 

Method
Start with the pasta dough.  Combine flour, eggs, olive oil, water and salt in mixer on a lowish speed and process until mixture forms a dough.  Increase the speed and knead for a few moments until smooth. Wrap in clingfilm and put into the fridge.  If you do not have a stand mixer you can combine the dough in your processor and knead by hand.

While the dough rests remove the heads and shells carefully from the prawns and into a container into the fridge.

Take the now peeled prawns and remove the intestinal tract by running a knife along the back of the prawn tail and carefully pulling the tract out, discard.

Into a small food processor put the shelled prawns, chives, salt and white pepper and pulse until coarsely chopped. Add egg white and blend until mixture is smooth (we are talking 15-20 seconds). Add the cream and process until just combined (around 10 seconds and try to avoid over mixing). Put into a covered container and put into the fridge.

Heat 1 tbsp of the oil in a small saucepan.  Add the reserved prawn heads and shells and the chillies and cook stirring continuously and carefully crushing down he shells with your wooden spoon until the shells are pink and just starting to go golden.  Add the remaining olive oil, turn the heat down to low and cook for 20 minutes until fragrant.

Turn to the sauce.  Put 1 tbsp of olive oil into a saucepan and cook the soffritto and prawn shells over a medium heat until the vegetables are soft, around 5-7 minutes.  Add the brandy and cook for a couple of minutes until it has almost all evaporated.  Add the passata, water, stock pot and sugar, stir and cook until thick and reduced - around 20 minutes.

Place a muslin lined sieve over a small jug and strain the chilli oil, discarding solids.

Put a very large pot full of heavily salted water on to boil.  Take a large plate and scatter 1 tbsp of flour over it.

Divide the pasta dough into two. Put one back into the clingfilm.  Flatten the pasta with a rolling pin until it is thin enough to pass through the pasta machine on the widest setting. Roll the dough through the widest setting 3 times.  Then reduce one, roll through 3 times and continue to reduce by 1 notch and rolling through 3 times until thin enough to just see your hands through the dough.  My machine goes from 1 (widest) to 9 and I usually stop at 6 or 7.

Cut pasta in half.  Lay both down on your work surface.  On one of the sheets, put a tbsp (or ice cream scoops worth if you have one) of the prawn mousse, then leaving a gap of 4cm, place another scoop and then repeat down the pasta sheet, ensuring you leave 4cms between each scoop.  Take your egg yolk and loosen.  Take either a pastry brush or your finger and brush around the edges of the prawn mousse.

Take the second half of your pasta and starting at the top, very carefully lay over the bottom sheet, you don't have to seal at this point, I usually loosely lay and then go back to the top and by cupping my hand around the mousse, pushing down around the edges, making sure I get all of the air out before I seal (otherwise the air will push your pasta sheets apart when you cook it).  Take your cutter and carefully stamp out your ravioli.  Put the ravioli carefully on to your plate and cover with cling film.   I usually get 13-15 ravioli from the dough.

Repeat with the other piece of pasta.

To cook the ravioli, carefully drop them one at a time into boiling water, shaking off the flour just before dropping into the water.  Cook for 3-4 minutes or until you can see the pink from the inside just blushing through.

Heat 2 tablespoons of the chilli oil in a medium frying pan, add the very large prawns and cook over a medium-high heat to cook through, season with salt.

To plate the dish add ½ ladle of the sauce, top with the ravioli, arranged in a circle.  Top with another ½ ladle of sauce, put the rocket in the middle, top with the sautéed prawns and grate the parmesan over the sauce and ravioli.  Drizzle more of the chilli oil over the dish.