Ingredients

 Peeled prawns

 50ml double cream chopped parsley.

Salt and pepper to taste

 Tiger prawns

For the sauce 150ml extra virgin olive oil.

2 shallots cloves peeled and finely chopped finish minced herbs and chives chopped grated zest and juice of 2 lemons

method

Blend the prawns with cream and parsley and season to taste. Set the set the mixture aside and keep and season.

Set the mixture aside and keep chilled.

Roll out the pasta dough until it is paper thin and cut into the 6cm cutter.

Place the spoonful.  Of the chilled prawn mixture on half of the circle with a tiger prawn and then close with another layer of dough.

Make sure the edges are sealed well so no filling breaks out during cooking cook the ravioli for three or four minutes until tender to make the sauce first, heat the oil and then remove it from heat.

Stir in the shallots garlic herbs, lemon juice and tomatoes. Drain the pasta and spoon the warm sauce over the top. Smeared chicken with half lemon sauce.

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