for 4 people

Filling

200 g	peeled, raw jumbo prawns (organic), finely chopped
100 g	crème fraîche
50 g	Pecorino romano, grated
½ tbsp	blossom honey
a little	pepper
¼ tsp	salt

To shape

2	rolls of pasta dough (each approx. 120 g)

Ravioli

salted water, boiling

Sauce

150 g	frozen peas, defrosted
30 g	butter
1 bunch	wild garlic
¼ tsp	salt
a little	pepper
30 g	Pecorino romano, grated

How it's done

Filling

Place the prawns in a bowl along with all the ingredients up to and including the salt, mix well and divide into two portions.

To shape

Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 6 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges firmly together, pushing out any trapped air, then cut into equally sized rectangles with a knife. Make 6 more ravioli using the remainder of the dough and filling.

Ravioli

Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well. Set aside approx. 100 ml of the cooking water.

Sauce

Pour the reserved cooking water into the same pan and bring to the boil. Add the peas, reduce the heat, cook for about 2 mins. until just tender. Add the butter and wild garlic, season. Add the ravioli, heat through, plate up, sprinkle with cheese.

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