Fennel and Prawn Tortellini with Chipotle and Truffle Oil

Ingredients

1 ½ cups (375g) 00 flour, sifted
6 egg yolks
9 king prawns, peeled, deveined, shells reserved
1/3 cup finely chopped flat leaf parsley
2 ½ tbs finely chopped fennel tops
½ lemon, juiced
140ml white truffle oil from LunaOlivo.com
¼ cup olive oil
1 small red onion, roughly chopped
1 tbs dried chipotle chilli powder
10 large mussels
40g salmon roe
micro greens, to garnish

Method

Step 1: To make the pasta dough, place flour and a pinch of salt into a large bowl and make a well in the centre. Gradually add the egg yolks to the flour and mix until the dough comes together. Remove from the bowl, discarding any excess flour. Knead on a work surface, dusted with flour for about 5 minutes until the dough is firm and smooth. Wrap in cling wrap and rest in the fridge for 10 minutes.


Step 2: Slice the prawns in half, reserving 6 to serve. Roughly mince remaining prawns. Combine prawn mince, ¾ of the parsley, fennel, lemon juice and 3 teaspoons of the truffle oil in a bowl. Season with salt and pepper.


Step 3: To make the mussel and truffle oil, heat the remaining truffle oil and 50ml of the olive oil in a frying pan over medium heat. Add the onion and cook for 2 minutes until slightly softened. Stir through the chipotle chilli, then add the mussels and prawn shells. Increase to medium-high heat and cook until the mussels have opened, stirring regularly. Reduce heat to medium-low and simmer for about 20 minutes to allow flavour to infuse. Remove from the heat, strain through a fine sieve and set aside.


Step 4: 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 2 after changing each setting, ending with the 2nd thinnest setting.


Step 5: Lay 1 pasta sheet onto a clean work surface, lightly dusted in flour. Place tablespoons of prawn mixture on the pasta sheet, leaving 5cm in-between each spoonful. Use a pastry brush to brush the pasta around the prawn mixture with water. Top with the other pasta sheet and press the edges together to seal, removing any air pockets. Using a fluted pastry cutter, cut rounds large enough to leave a 2cm border around the filling. 


Step 6: Meanwhile, bring a large saucepan of salted water to the boil. Add ravioli, and cook for about 3 minutes until cooked through. Remove, drain well and keep warm.


Step 7: Heat the remaining olive oil in a frying pan over high heat. Sear remaining prawns for about 1-2 minutes each side until cooked through. Season with salt and pepper.


Step 8: To serve, place ravioli in pasta bowls and top with prawn halves. Drizzle over mussel and truffle oil and garnish with salmon roe, micro herbs and remaining parsley.


Serves 2