• Prawn ravioli

    Serves: 4
    Cooking Time: 20 mins + extra for marinating


    • 12 queen tiger prawns, cleaned, shelled and tail intact
    • 1 chilli, seeded and finely chopped
    • 2 garlic cloves, finely chopped
    • zest and juice of 1 lemon
    • 45ml (3 tbsp) olive oil, plus extra for frying
    • 15ml (1 tbsp) butter
    • Pernod, to flambé
    • 45ml (3 tbsp) fresh fennel, chopped
    • 8 ravioli discs



    Mix the prawns, chilli, garlic, zest, juice and oil and marinate for 2 hours.


    In a very hot pan fry the prawns in a little oil. Add the butter and flambé with the Pernod.


    At the last minute add the fennel and the ravioli discs and heat through.


    Place a disc on each plate, top with prawns and cover with another disc.Serve drizzled with the sauce.