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