b'74 75PR AWN R AVIOLIWITH BURNTSAGE BUT TERTime: 30min - 1hr Sage is my go to herb for seafood, always with a Serves 4 squeeze of lemon at serving of course. 500g raw prawns, peeled andPut the prawns in a food processor. Add the chives and deveined egg white, and process until smooth. Season with salt 1 tbsp chives, chopped and pepper. While the machine is running, gradually add the cream; do not over process. Transfer the 1 egg white, lightly beaten mixture to a bowl, cover and refrigerate for 30 minutes.Salt and pepper Place 23 teaspoons of the prawn mixture on the 350g cream centre of half the won ton wrappers. Brush the edges of the wrappers lightly with the beaten egg, and cover 200g packet wonton wrappers with the remaining wrappers. 1 egg, lightly beaten Press the edges firmly to seal. If you like, you can use a 7 cm (2 inch) scone cutter to cut the ravioli into circles. Sage butterCook the ravioli in a large saucepan of boiling water 80g butter for 4 minutes. 1 clove garlic, crushed Tip: this is best done in batches to prevent 1 /4cup shredded sage overcrowding, which will cause the temperature to drop.1 /4cup pine nutsDrain the ravioli, taking care not to damage them. Lemon wedges 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.'