King Prawn Ravioli in a Creamy Lemon sauce with a Portuguese Twist

Directions

1. Make your stock at least 1 1/2 hours before your ravioli.
2. De-shell the prawns and add the chopped onion, carrot, and bay leaf to the shells and put in a large pot. Cover with water. Let it come to a boil and then simmer on a low heat for at least 1 hour.
3. When the stock is ready put it through a sieve it until it runs nice and clear.
4. Then melt 50gs of butter in a pan and add the garlic. Cook for 30 seconds. Don't let the garlic turn brown or burn.
5. Add the Prawns/shrimps and cook for 3 minutes, until they turn pink.
6. Chop the prawns into large chunks and set them aside
7. In the same pan, add the remaining butter and let it melt.Then add the flour and mix it well.
8. Then gradually add 3 to 4 large spoons of the prawn stock to make a creamy yet thicker than usual roux/sauce.
9. Add the prawns and parsley and season to taste.
10. You should end up with a nice, chunky mixture, that sticks really well to the spoon.
11. Cut the pasta into round shapes. the size is up to you, depending on how big you would like your ravioli to be. Mine were quite large.
12. Place spoonfuls of the mixture in the middle of the disks. Make sure that the edges are clear.
13. Moisten the edges with warm water and cover the disk with another disk and seal them together
14. Set the ravioli aside and cover them with a slightly dampened cloth while you prepare your sauce.
15. Fill a pan with boiling water-for the ravioli and season it with salt.
16. Place your cream in a pan with the parsley and cook for 1 to 2 minutes until the cream starts to thicken.
17. Place the ravioli in the pan with boiling water and cook for 2 to 3 minutes.
18. Remove the pan with the cream from the heat and add the lemon.
19. Place the ravioli in individual dishes, pour over the creamy sauce and garnish with some prawns and parsley.