signal crayfish ravioli with crayfish cream sauce - serves 4

For the crayfish filling:
40 cooked signal crayfish tails
50g mascarpone
30ml fish stock
1 tsp finely chopped fresh fennel
1 egg
½ tsp anchovy paste
¼ tsp red chilli paste
squeeze lime juice
For the pasta:
150g ‘00’ pasta flour
2 egg yolks, plus 1 whole egg
For the crayfish sauce:
2 tbsp olive oil
cooked crayfish shells from above
1 onion, chopped
1 carrot, chopped
1 tbsp tomato puree
75ml brandy
300ml fish stock
150ml double cream
knob of unsalted butter

For the crayfish filling:

Blend 28 of the crayfish together with the other filling ingredients in a food processor to a paste. Transfer to a bowl, cover and chill in the fridge for at least 5 minutes.

For the pasta:

Place the flour, a pinch of salt and the eggs into a food processor. Pulse until the mixture comes together as a dough.

Turn the mixture out onto a lightly floured work surface and knead for 5-6 minutes. Wrap the dough in cling film and chill in the fridge for 30 minutes to rest.

Cut the chilled dough into two pieces. Flatten each piece with a rolling pin into a tongue shape the width of your pasta machine, 0.5cm thickness.

Flour a pasta machine and set it to its widest setting. Pass one sheet of pasta through the machine. Fold in half and re-roll on the same setting. Repeat the process a few times on the same setting.

Successively decrease the setting by one notch, passing the dough through until the desired thickness is achieved. Repeat the process with the other piece of pasta dough.

For the ravioli:

Cut each pasta sheet into six squares. Place one dessertspoonful of the crayfish filling mixture onto one of the pasta squares. Top with two of the reserved crayfish tails. Place another spoonful of the filling mixture on top.

Repeat the process with five more of the pasta squares.

Moisten the pasta surrounding the crayfish filling with beaten egg. Lay one of the remaining squares of pasta over the top of each ravioli. Press down at the edges to seal, pushing out any air bubbles.

Using a 10cm pastry cutter, cut out each ravioli and discard the excess pasta.

Bring a large pan of water to the boil. Cook the ravioli for 3-5 minutes, or until al dente (they will float to the surface of the water when ready). Remove from the pan with a slotted spoon and set aside.

For the crayfish sauce:

Heat the oil in a large pan over a medium heat.

Add the reserved crayfish shells to the pan and fry over a high heat for 2-3 minutes.

Add the vegetables and fry for a further 4-5 minutes. Stir in the tomato purée and fry for 4-5 minutes more.

Add the brandy to the pan and flame.

Add the fish stock and simmer until the volume of liquid has reduced by half.

Blend the mixture, including the shells for a few minutes. Add a knob of butter and 100ml double cream as the blender is running.

Strain the sauce mixture through a fine sieve into a clean pan and bring to a simmer. Adjust the seasoning as required.

Serve the ravioli with a little sauce over the top together with some blanched and buttered samphire.