Ingredients

Ravioli

• 48 Wontons
• 300g salmon fillet
• 200g tiger prawn, peeled
• 150ml Double Cream
• 2 tbsp. chives, roughly chopped
• 1 egg white
• 1/2 tsp. lime zest
• Salt and freshly ground pepper

Sauce

• 3 medium plum tomatoes, finely diced
• 200ml double cream
• 200ml fish stock
• 1 pinch saffron
• 100ml Noilly prat or Dry white wine
• 1 tbsp. basil, shredded
• 1 tbsp. chives shredded
• 6 basil leaves to garnish

Method

Ravioli: Place the ravioli ingredients (except the wontons) in a food processor or blender, and blend briefly so that you have a smooth mixture. Place 24 wontons out on a work surface and place a spoonful of the filling onto the center. Wet around the edges of the wontons and place the wontons on top of each one, pressing down the edges to seal them. Place the ravioli on a floured or oiled container and refrigerate until ready to use. Sauce: Place the cream, fish stock and saffron in a saucepan and leave to simmer until reduced by about half (the sauce should coat the back of a wooden spoon). Keep the sauce warm until ready to serve. To Cook Ravioli: Bring a large saucepan of water to the boil. Place the ravioli in the water around 10 at a time 9dependent on the size of your saucepan), cook them for 5- 7 minutes, they are cooked when they rise to the surface. Drain off the water and keep warm while you cook the remaining ravioli. To Serve: Place the tomatoes and the herbs in the sauce and stir briefly. Place the ravioli in 4-6 bowls and spoon over the sauce, garnish with the basil leaves and serve.