Prawn, lemon and garlic ravioli

Serves 4 as an entree or makes 8 ravioli

• 300g raw prawns with heads on
• 1 tablespoon cream
• 6 basil leaves
• 16 round gow gee wrappers
• 1 clove garlic, chopped finely
• 1/3 cup of olive oil
• 1/2 lemon, zested using a vistrus zester
• 2 tablespoons lemon juice

1. Remove the heads and shells from all but 4 of the prawns. Set the best 4 prawns aside. In a food processor, blend the shelled prawn meat, cream and 3 basil leaves until it becomes a paste.

2. Bring a large pan of salted water to the boil. While it is boiling, assemble the ravioli. Take 1 teaspoon of the prawn mix and using water, seal the edges by pressing them well together. Ensure that they are sealed very well and try and flatten the prawn meat in the centre so that they are easier to balance on top of each other. Drop 2 at a time into the boiling water and cooked until the meat becomes pink- about 4-5 minutes. Drain and set aside onto the serving plates. Lastly cook prawns until pink throughout and drain and reserve.

3. As they are cooking, make the sauce which is very easy. Just place the olive oil, zest from 1/2 of the lemon, 2 tablespoons of lemon juice and garlic in a bowl and mix to emulsify. Shred remaining 3 basil leaves with your hands and add this too.
4. Assemble ravioli: place two on top of each other and then spoon 2 tablespoons of dressing over them. Then place one prawn on top of the stack and serve.