Prawn and Asparagus Basil Ravioli

Basil Pasta Dough

• 30 g fresh basil leaves
• 3 large eggs
• 330 g 00 flour
• 1 Tbsp olive oil
• 1 tsp fine sea salt

Ravioli Filling

• 60 g Parmesan cheese cut in pieces (2 cm)
• 15 g bread
• 25 g unsalted butter diced
• 120 g onions quartered
• 100 g asparagus woody ends discarded
• 30 g large raw prawns, peeled deveined
• 1 egg yolk
• ¼ tsp ground black pepper

Assembly

• 00 flour for dusting

Cooking

• water for cooking pasta
• 1 tsp fine sea salt