b'Prawn Ravioliwith Burnt Sage ButterTime: 30min - 1hr Sage is my go to herb for seafood, always Serves 4 with a squeeze of lemon at serving of course. 500g raw prawns, peeled and deveined Put the prawns in a food processor. Add the 1 tbsp chives, chopped chives and egg white, and process until smooth. Season with salt and pepper. While the machine 1 egg white, lightly beaten is running, gradually add the cream; do not over process. Transfer the mixture to a bowl, cover and Salt and pepper refrigerate for 30 minutes.350g cream Place 23 teaspoons of the prawn mixture on the 200g packet wontoncentre of half the won ton wrappers. Brush the wrappers edges of the wrappers lightly with the beaten egg, and cover with the remaining wrappers. 1 egg, lightly beaten Press the edges firmly to seal. If you like, you Sage butter can use a 7 cm (2 inch) scone cutter to cut the 80g butter ravioli into circles. 1 clove garlic, crushed Cook the ravioli in a large saucepan of boiling water for 4 minutes. 1/4cup shredded sage Tip: this is best done in batches to prevent 1/4cup pine nuts overcrowding, which will cause the temperature Lemon wedges to drop.Drain the ravioli, taking care not to damage them. Divide among 4 warm serving plates.To make the sage butter, melt the butter gently in a frypan with the garlic. Add the shredded sage, pine nuts and a little freshly ground black pepper and cook until the butter turns a nutty brown colour. Drizzle the butter over the pasta and toss gently. Serve immediately.123'