Giant Prawn & Scallop Raviolo in Saffron Bouillabaisse Broth

⏱ 120 min · Serves 4

One glorious hand-rolled raviolo per person, plump with sweet scallop and prawn mousseline, floating in a deeply savoury saffron-and-fennel shellfish broth. All the soul of Marseille bouillabaisse, served with a spoonful of rouille and a knife-and-fork flourish.

Per serving: 595 kcal · 38.0g protein · 47.0g carbs · 27.0g fat

Ingredients

• For the pasta: 200g '00' flour
• 2 whole eggs plus 2 egg yolks
• 1 tsp olive oil
• Pinch of fine salt
• For the filling: 200g raw king prawns, peeled (shells reserved)
• 200g scallops, roe removed
• 1 egg white
• 60ml double cream, well chilled
• 1 tbsp finely chopped chives
• Zest of 1/2 lemon
• Pinch of cayenne, salt to taste
• For the bouillabaisse broth: reserved prawn shells plus 200g extra shellfish shells or crab claws
• 2 tbsp olive oil
• 1 small fennel bulb, diced
• 1 leek, sliced
• 1 onion, diced
• 3 garlic cloves, sliced
• 2 tbsp tomato puree
• 200g ripe tomatoes, chopped
• 100ml dry white wine
• 1 strip orange peel
• 1 bay leaf, sprig of thyme
• Large pinch saffron threads
• 1.2 litres water or light fish stock
• 1 tsp Pernod (optional)
• For the rouille: 3 tbsp mayonnaise, 1 small garlic clove crushed, 1/2 tsp smoked paprika, squeeze of lemon
• To finish: 20g cold butter, few fennel fronds, good olive oil

Method

1. Make the pasta: mix flour, eggs, yolks, oil and salt to a firm dough, knead 8 minutes until smooth, wrap and rest 30 minutes at room temperature.
2. Broth: heat olive oil in a large pan and fry the shells hard for 4-5 minutes until deep pink and smelling toasty. Add fennel, leek, onion and garlic; soften 8 minutes.
3. Stir in tomato puree, cook 2 minutes, add tomatoes, wine, orange peel, bay, thyme and saffron. Bubble 2 minutes, add water/stock and simmer gently 40 minutes.
4. Strain through a fine sieve, pressing hard on the solids, then return to a clean pan and reduce to about 700ml. Season, add Pernod. Keep warm.
5. Filling: blitz 100g of the prawns and 100g scallops with the egg white and a good pinch of salt to a smooth paste, then pulse in the cream just until combined (don't overwork). Chop the remaining prawns and scallops into rough 1cm pieces and fold through with chives, lemon zest and cayenne. Chill.
6. Roll the pasta through a machine to the second-thinnest setting. Cut eight 12cm discs. Place a heaped tablespoon of filling on four discs, brush the edges with water, top with the remaining discs and seal from the centre outwards, pushing out all the air. Trim neatly.
7. Whisk the rouille ingredients together and set aside.
8. Cook the raviolo in a wide pan of gently simmering salted water for 3-4 minutes until the pasta is tender and the filling is just set (it should feel springy).
9. Whisk the cold butter into the hot broth to gloss it. Lift each raviolo into a warm shallow bowl, ladle broth around, top with a spoonful of rouille, fennel fronds and a thread of olive oil. Serve at once.