• Heat some oil into a hot skillet and add the prawn heads and shells, once they turn a bright orange/red - add cognac or whiskey and flambé 🔥 kill the heat and set aside.
• Coarsely chop the mirepoix (shallot, leeks, carrots and garlic) and set aside, since the bisque will be strained there is no need to finely chop/dice. Melt a tbs of olive oil and add a knob of butter to a deep pot and sweat the mirepoix for a few minutes until soft and shallots become translucent. Add tomato paste and cook for 1-2 minutes stirring. Add the prawn heads, stir through. Add the aromatic bouquet and stock or water. Bring to boil and simmer for 45m-1hr
• Strain the bisque into a deep pan, reduce until the bisque thickens by at least half. (If it is watery you can thicken with flour or rice). Add 3 knobs of butter (about 60g) and reduce for another few moments, when the bisque pulls away from the bottom when scraped (see video), the bisque should be done.

For the ravioli:

• Place the flour on a clean work surface - You can do this in a large baking dish (like for a lasagne) to contain the mess! Make a well and add the eggs, oil, and salt. Whisk eggs gradually incorporating more flour. When the eggs are mostly incorporated with flour slowly create a shaggy dough and set a time for 10 minutes. Knead the pasta for 8-10m, until a clean dough forms. You’ll know it’s ready when you press your finger and it bounces back. Cover the dough (to prevent drying) and rest in the fridge for 1hr minimum.
• Cut dough circle into quarters. Take 1/4 and pass through pasta roller on thickest setting. Fold into a trifold envelope shape and then pass through the roller again. Proceed to roll the pasta until you reach 6-7.
• Combine the filling ingredients in a food processor or bullet. Place into piping bag, optionally you can just use a spoon to distribute the filling filling.
• Pipe or place filling onto one half of the rolled pasta dough, leaving at least 3cm(1”) of space in between. Lightly brush with egg wash. Lay the other half of the dough over and using your fingers or the back of a ring cutter, gently press the air out from the dough. Cut the ravioli to desired shape, you may simply cut into squares or use a ravioli cutter - I used ring cutters.
• Press all the air out of the ravioli and seal, set aside and continue with the remaining quarters of pasta dough.
• Bring a large pot to a rolling boil, season with salt, and boil the ravioli until they float, about 2-3 minutes. Heat the bisque and add the cooked ravioli into the sauce. Alternatively
• Evenly distribute the ravioli onto a warm bowl and garnish with finely chopped fresh chives. Enjoy!!