b'Prawn Ravioliwith Burnt Sage ButterTime: 30 min1 hr Sage is my go to herb for seafood, always with a squeeze of lemon at serving of course. Serves 4Put the prawns in a food processor. Add the chives 500g raw prawns, peeledand egg white, and process until smooth. Season and deveined with salt and pepper. While the machine is running, 1 tbsp chives, chopped gradually add the cream; do not over process. Transfer the mixture to a bowl, cover and refrigerate 1 free-range egg white,for 30 minutes.lightly beaten Place 23 teaspoons of the prawn mixture on the Salt and pepper centre of half the won ton wrappers. Brush the edges of the wrappers lightly with the beaten egg, and 350g cream cover with the remaining wrappers. 200g wonton wrappers Press the edges firmly to seal. If you like, you can use a 7cm (23 / 4inch) scone cutter to cut the ravioli into 1 free-range egg, lightlycircles. beaten Cook the ravioli in a large saucepan of boiling water Sage Butter for 4 minutes. Tip: this is best done in batches to prevent 80g butter overcrowding, which will cause the temperature to 1 clove garlic, crushed drop.1/ 4cup shredded sage Drain the ravioli, taking care not to damage them. Divide among 4 warm serving plates.1/ 4cup pine nuts To make the sage butter, melt the butter gently in Lemon wedges 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.159'