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1
Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
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2
You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
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3
Turn the dough out onto the counter.
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4
Use your hands to shape it into a ball and draw together any crumbs.
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5
Wrap in clingfilm and leave to relax in a cool place for an hour.
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6
Meanwhile, make the filling.
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7
Remove the prawns from their shells.
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8
Put the crabmeat and prawns in the food processor and whiz until smooth.
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9
Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
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10
Stir in the chives, cover and set aside.
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11
Make the sauce.
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12
Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
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13
Add the garlic and cook for another 30 seconds.
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14
Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
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15
Add the stock and simmer for 20 minutes.
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16
Strain the sauce and reduce to 150 ml by boiling rapidly.
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17
Add the cream, reduce to the consistency of single cream and season to taste.
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18
Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
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19
You want a strip about 6 inches wide.
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20
Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
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21
Fold the other half over the mounds of filling.
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22
Press together, firmed around each mound to make sure you have squeezed out all the air.
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23
Cut between the rows, making sure the edges are sealed.
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24
You can use a fork to decorate the edges.
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25
Cook the ravioli in boiling water for 3-4 minutes until al dente.
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26
Place on the serving dish, drizzle over the sauce and decorate with the chives.
